Go Back
–+ servings
A close-up of a partially scooped dairy-free cheesy potato casserole in a white baking dish, showing a creamy and golden interior. A serving spoon rests in the dish, highlighting the creamy and cheesy texture under the crunchy chip topping.
Print Recipe
No ratings yet

Dairy Free Cheesy Potatoes

Dairy free cheesy potatoes are finally here! This cheesy potato casserole brings all the comfort you crave with tender hash brown potatoes baked in a creamy homemade sauce and topped with melty vegan cheese and crispy potato chip crumbs for extra crunch. These potatoes are a great side dish for any family meal and they're sure to impress even the most skeptical cheese-lover.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Sides
Cuisine: American
Keyword: baked cheesy potatoes, cheesy hashbrown casserole, cheesy potato casserole, cheesy potato hash casserole, hash brown casserole, hash brown cheesy potatoes, recipe for cheesy potato casserole
Servings: 12
Calories: 206kcal

Ingredients

  • 2 21-ounce packages hash brown patties, thawed
  • 1 cup vegan cheddar cheese
  • 2 tablespoons dairy free butter
  • 3 tablespoons all-purpose flour
  • 1 cup chicken stock
  • 1 cup dairy free milk
  • 1 1/2 cups coconut yogurt, plain unsweetened
  • 1 small onion, diced about 1 cup
  • 1 tablespoon nutritional yeast
  • 1 teaspoon coarse salt
  • 2 cups potato chips or cornflakes crushed for topping

Instructions

  • Preheat oven to 350˚F.
  • Make the soup base. In a large saucepan over medium heat, melt dairy free butter. Add the flour and whisk to make a roux. Then, slowly whisk in the chicken stock and dairy free milk. Allow the liquid to cook, stirring occasionally, until thickened, about 5 minutes. Remove from heat and set aside.
  • Mix the sauce. Stir the dairy free yogurt, nutritional yeast and chopped onion into the homemade soup base and stir to combine.
  • Assemble the casserole. Next, place a single layer hash brown potatoes in a 9x13 baking dish. Top with about half the soup mixture and a large handful and dairy free cheddar shreds. Then repeat with remaining potatoes and soup. Finish the casserole with a layer of potato chip crumbs.
  • Bake the potatoes. Bake casserole for about 1 hour or until the edges are bubbling and the cheese shreds are melted. Remove from oven and allow the casserole to rest for about 10 minutes before serving.

Video

Nutrition

Calories: 206kcal | Carbohydrates: 24g | Protein: 4g | Fat: 11g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 446mg | Fiber: 2g | Sugar: 1g | Vitamin C: 8mg