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vegan hash brown casserole served
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4.50 from 8 votes

Vegan Hash Brown Casserole

Vegan Hash Brown Casserole is a creamy, delicious, and guilt-free way to enjoy savory and cheesy potatoes. Layered with savory ingredients and an oil-free cheese sauce made of only vegetables, you won't believe how fabulous they are.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Side Dish
Cuisine: American
Diet: Vegan
Servings: 12 servings
Calories: 123kcal


  • 28 ounces frozen Orieda Hash browns or 1 ½ pounds baking potatoes, peeled and diced
  • 1 large white onion diced
  • 1 large shallot diced
  • 2 cloves garlic minced
  • 1 red bell pepper diced
  • 1 green pepper diced (for mild flavor) or 1 jalapeño, deseeded and deveined and diced (for a more spicy flavor)

'Cheese Sauce' Ingredients: 

  • 3 small Idaho potatoes washed, scrubbed, skin left on
  • 3 large carrots
  • ½ cup nutritional yeast
  • 1 Tablespoon lemon juice
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 Tablespoon paprika
  • 1 cup vegetable broth
  • 1 Tablespoon Tamari liquid aminos or soy sauce
  • 1 Jalapeno; seeded and cut
  • 1 Tablespoon hot sauce I used Chalupa
  • ½ cup water
  • 1 teaspoon liquid smoke


Make the "Cheese" Sauce First 

  • Make the cheese sauce first, or make it ahead of time. This recipe makes about 4 cups of cheese sauce, and you only need 2 cups for this recipe.
  • Wash and cut carrots and potatoes into quarters (leave the skins on)
  • Put into a pot and bring water to a boil; reduce heat to medium and boil for 30 minutes
  • Drain potatoes and carrots
  • Add all other cheese ingredients to a high-speed blender
  • Add potatoes and carrots to the blender, and blender until smooth
  • You may need to add more veggie broth if too thick (this will depend on the size of the carrots/potatoes you used)
  • While the 'cheese' sauce is blending, sauté the shallot, garlic, and onion until translucent
  • Put Frozen Hash Browns in a large bowl
  • Add onion/shallot/garlic/pepper mixture
  • Add 2 cups of cheese sauce
  • Mix with a spoon so all the potatoes are coated with 'cheese' sauce
  • Transfer vegan hash brown mixture to a 9 X 13-inch pyrex pan or casserole dish


  • Pre-heat oven to 350 degrees
  • If using thawed hash browns, reduce cooking time by 50%
  • Baked for 50 minutes, covered. Then remove the cover, and bake for an additional 10 minutes.
  • Remove from the oven, and allow to rest a few minutes covered until ready to serve.



  1. Thaw frozen hash browns for more even cooking, but reduce cook time in half.
  2. Add jalapenos and 1 can of Rotel tomatoes for a Mexican flavor.
  3. Sprinkle with vegan parmesan cheese for an added cheesy crunch on top.
  4. Serve with tofu scramble for breakfast as a side dish with dinner, or bring to a potluck to share with your friends.


Calories: 123kcal | Carbohydrates: 27g | Protein: 4g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 127mg | Potassium: 666mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2978IU | Vitamin C: 41mg | Calcium: 28mg | Iron: 1mg