Vegan Hashbrown Casserole Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">750g frozen shredded hashbrowns, thawed</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">1 large onion, finely diced</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">150g raw cashews, soaked overnight (or 30 minutes in hot water)</li><li class="ingredients-single-item">300ml unsweetened plant milk (oat or soy works best)</li><li class="ingredients-single-item">60ml vegetable broth</li><li class="ingredients-single-item">4 tbsp nutritional yeast</li><li class="ingredients-single-item">1 tbsp tapioca starch (or cornstarch)</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">1 tsp smoked paprika</li><li class="ingredients-single-item">1 tsp garlic powder</li><li class="ingredients-single-item">1 tsp onion powder</li><li class="ingredients-single-item">1/2 tsp turmeric (for color)</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1/2 tsp black pepper</li><li class="ingredients-single-item">3 tbsp fresh chives, chopped (plus extra for garnish)</li><li class="ingredients-single-item">50g panko breadcrumbs (check they're vegan)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23 x 33cm (9 x 13 inch) baking dish</li><li class="equipment-single-item">High-speed blender</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 190°C (375°F) and lightly grease your baking dish with a small amount of olive oil or line with parchment paper. Place your thawed hashbrowns in a large bowl, gently breaking up any clumps. If your hashbrowns still feel very wet, place them in a clean kitchen towel and gently squeeze out excess moisture - this will ensure your casserole gets nice and crispy on top.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Heat the olive oil in a medium skillet over medium heat. Add the diced onion and sauté for 5-7 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Be careful not to burn the garlic as it can become bitter. Remove from heat and let cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Drain and rinse your soaked cashews, then add them to a high-speed blender along with the plant milk, vegetable broth, nutritional yeast, tapioca starch, lemon juice, smoked paprika, garlic powder, onion powder, turmeric, salt, and pepper. Blend on high for 2-3 minutes until completely smooth and creamy. The cashews create the rich, creamy base that mimics traditional dairy in this recipe, while the nutritional yeast adds that quintessential "cheesy" flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the cooked onion and garlic mixture to the blender and pulse a few times to incorporate, leaving some texture. Pour this cashew cheese sauce over the hashbrowns in the bowl. Add the chopped chives and gently fold everything together until the hashbrowns are evenly coated with the sauce. The starch in the potatoes will help bind with the cashew sauce as it bakes, creating a cohesive casserole.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Transfer the mixture to your prepared baking dish, spreading it out evenly. Sprinkle the panko breadcrumbs evenly across the top of the casserole. The breadcrumbs will toast in the oven, creating a deliciously crispy contrast to the creamy interior.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Bake uncovered in the preheated oven for 40-45 minutes, or until the top is golden brown and crispy, and the edges are bubbling. If the top begins to brown too quickly, loosely cover with aluminum foil and continue baking. You'll know it's ready when you can see the sauce bubbling around the edges and the top has a beautiful golden crust.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove from the oven and let the casserole rest for 10-15 minutes before serving. This resting time allows the casserole to set up properly, making it easier to serve in neat portions. Garnish with additional chopped chives and a light sprinkle of smoked paprika for color and flavor. Serve warm as a hearty breakfast dish or comforting side. The casserole can be refrigerated for up to 4 days or frozen for up to 3 months in an airtight container.</li></ol>