Vegan Cheesy Potato Casserole
This casserole is cheesy, creamy, and slightly tangy from the lemon juice. Perfect for holiday side dishes, bringing to a vegan potluck, or for an easy weeknight dinner!
Ingredients
- 1/2 cup vegan cream cheese
- Juice of half a small lemon
- 1/2 cup unsweetened, unflavored plant milk
- 1/2 cup vegan cheddar cheese (and a little extra to sprinkle on top at the end)
- 1/2 tsp salt
- 1/2 tsp pepper
- 15 oz frozen hash browns
Instructions
- Preheat the oven to 375°F and lightly oil a 7 x 11 inch baking pan.
- In a large mixing bowl, add the cream cheese and lemon juice, mixing until completely combined.
- Add in the almond milk, salt, pepper, and shredded cheese. Mix until combined. It should have the consistency of a thick sauce.
- Fold in the hashbrown potatoes until completely mixed in with the cream cheese sauce.
- Add the cheesy potato mixture to the pan, spreading it into an even layer.
- Bake for 40 minutes, rotating the pan halfway through. In the last 5 minutes of cooking, add a handful of the vegan shredded cheese on top.
Notes
Many traditional cheesy potato casserole dishes use sour cream instead of cream cheese. Because vegan sour cream can be difficult to find in some areas, I use cream cheese with lemon juice to mimic a sour cream. If you choose to use vegan sour cream in this recipe, just omit the lemon juice or wait to add it until tasting so it doesn’t become too sour.
Lemon juice can be substituted with lime juice, white vinegar, or apple cider vinegar. Use half a lime, or 2 teaspoons of vinegar, adding more after tasting if you want it to taste more acidic.
A half cup of nutritional yeast can be used in place of the vegan cheddar cheese.