This Cheesy Vegan Potato Casserole is a delicious side dish that is perfect for holidays and family dinners! Tender potatoes are tossed with the BEST homemade condensed cream of chick’n soup and vegan cheese shreds! Top it all off with buttery crackers and bake until golden and bubbly for a seriously crowd-pleasing dish!
cheesy vegan potato casserole
If you’re looking for a classic American side dish to make for your next Holiday dinner or potluck, look no further because it does’t get more classic than this Cheesy Potato Casserole, otherwise known as funeral potatoes!
Like many casseroles, this dish is super simple to prepare, so if you’ve never made it before, this is your sign to give it a go! Grab a drink and let’s get to cookin’!
what goes in Cheesy Vegan Potato Casserole
A defrosted bag of breakfast hash browns, some vegan cheese, and just a few other ingredients are all you need to make this crowd-pleasing dish! Here’s a list of everything you’ll need:
- Raw cashews: this is the base for the vegan condensed cream of chick’n soup
- Non-dairy milk
- Chick’n bouillon cubes: my favorite brands are Edward & Sons, this brand that find at my local Asian market, and Better Than Bouillon. If you’re unable to find a vegan chick’n bouillon, vegetable bouillon works too! Just make sure it’s a paste, cube, or powder!
- Garlic powder
- Vegan butter, divided
- Vegan sour cream
- Vegan cheddar cheese shreds
- Frozen hash browns: these can be shredded or diced! Make sure to defrost them in the fridge overnight or at room temperature a couple hours before preparing the dish.
- Ritz crackers: if you didn’t know, they’re accidentally vegan!
- Fresh parsley
how to make Cheesy Vegan Potato Casserole
Like most casseroles, this recipe is super easy! Here’s how to make it:
1. Make the condensed cream of chick’n soup:
But first, preheat your oven to 350°F! Once you’ve done that, place the cashews, milk, bouillon cubes, and garlic powder in a food processor or blender and pulse until smooth. The mixture might taste a bit over-salted, but don’t worry because the potatoes will soak up all of that seasoning!
2. mix, mix, mix:
Transfer the mixture to a large bowl with 1/3 cup of the melted butter, vegan sour cream, and shreds, whisking to combine. Fold in the hash browns, ensuring they’re thoroughly coated in the sauce.
3. time for the ritz cracker topping, then into the oven!
Transfer the potatoes to a 9×13-inch prepared baking dish. In a small bowl, place the crushed Ritz crackers and remaining 1/3 cup of melted butter, tossing to combine. Sprinkle the crushed crackers over the top of the potato mixture, cover loosely with foil, and bake for 40 minutes.
4. remove the foil and bake a bit longer:
Remove the foil and bake until the crushed crackers are dark golden, and the potato mixture is bubbly, another 15ish minutes or so.
5. Enjoy!
Sprinkle with fresh minced parsley and enjoy!
how to freeze it
Aside from being delicious and easy to prepare, you can also freeze this Cheesy Vegan Potato Casserole! So technically, you make it *NOW* and freeze it until Thanksgiving (or Christmas or any other Holiday you celebrate) so that’s one less dish you have to worry about!
To freeze it, make as directed, buts to at step #4 in the directions. Cover and store in freezer for up to 3 months. When ready to bake, thaw in the fridge overnight. Once thawed, follow the rest of the instructions, and enjoy!
tools you need
more holiday recipes to try
- French Onion Soup
- Boozy Apple Whiskey Sugared Cranberries
- Chick’n Pot Pie Puff Pastry Shells
- Spinach Artichoke Dip
- Meaty Potato Skillet Gratin
Happy holidays!
I hope you love this Cheesy Vegan Potato Casserole as much as I do! If you try this dish and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes!
Til next time, friends!
XO!
- • ½ cup raw cashews, soaked in boiling hot water for 20 minutes and drained
- • ¾ cup unsweetened and unflavored non-dairy milk
- • 2 vegan chick’n bouillon cubes or 4 teaspoons vegan chick’n bouillon paste (enough to make 4 cups of broth)
- • 1 teaspoon garlic powder
- • ⅔ cup melted vegan butter, divided
- • 12 ounces vegan sour cream
- • 8 ounces vegan cheddar cheese shreds
- • 1 (32-ounce) bag of frozen hash browns (shredded or diced), defrosted
- • 2 cups crushed Original Ritz crackers
- • Minced parsley, for garnish
- Preheat oven to 350° F
- Place the cashews, milk, bouillon cubes, and garlic powder in a food processor or blender and pulse until smooth. Transfer the mixture to a large bowl with ⅓ cup of the melted butter, vegan sour cream, and shreds, whisking to combine.
- Fold in the hash browns, ensuring they’re thoroughly coated in the sauce.
- Transfer the potatoes to a 9x13-inch prepared baking dish.
- In a small bowl, place the crushed Ritz crackers and remaining ⅓ cup of melted butter, tossing to combine.
- Sprinkle the crushed crackers over the top of the potato mixture, cover loosely with foil, and bake for 40 minutes.
- Remove the foil and bake until the crushed crackers are dark golden, and the potato mixture is bubbly, 15 to 20 minutes.
- Sprinkle with fresh minced parsley and enjoy!
Hi Leah!
Sunflower seeds would work great! This recipe from This Wife Cooks is nut-free as well! Just sign the almond milk for soy or oat milk!