This Vegan Cheesy Hash Brown Casserole is pure comfort food — rich, creamy, and easy to make. It’s the kind of crowd-pleasing side that’s perfect for holidays, brunches, or cozy family dinners.
Planning a full comfort-food spread? Pair it with my vegan lentil loaf with lentils, vegan mashed potatoes, and easy vegan gravy.
Every family has recipes that show up at every gathering and bring everyone to the table. For me, it was my aunt’s cheesy hash browns, a dish I looked forward to all year.
When I shifted to a plant-based diet, it was one of the first recipes I wanted to recreate. After plenty of tweaking, this version is just as comforting.
The homemade vegan cheese sauce is the star, rich, creamy, and coating every bite of golden hash browns. Whether for a holiday dinner, weekend brunch, or cozy family meal, this casserole is classic comfort food, reimagined.
In the kitchen tips
- Add a splash of lemon juice or apple cider vinegar to the cheese sauce for a subtle tangy flavor.
- For a firmer casserole, slightly reduce the amount of cheese sauce. For a creamier texture, increase the sauce quantity.
- Fresh herbs like thyme or rosemary can be added to the sofrito for an aromatic touch.
- If your cheese sauce is too thick, thin it out with a bit of vegetable broth or plant-based milk for the right consistency.
Serve these cheesy hash browns with mashed potatoes without milk and creamy cashew gravy for an extra-cozy comfort-food meal.
Vegan Cheesy Hashbrowns FAQs
Try a sprinkle of nutritional yeast or a dash of smoked paprika before serving for an extra flavor boost.
Add diced green chilies or a bit of cayenne pepper to the mix for a spicy kick.
Absolutely! Prepare as usual, cover it, and refrigerate it. Reheat in the oven before serving.
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📖 Recipe
Vegan Cheesy Hash Brown Casserole
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Ingredients
Vegan Cheesy Hashbrowns
- 30 ounces frozen shredded hashbrowns, thawed
- ¼ cup vegan sour cream
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 ¼ teaspoon salt, OR to taste
- 20 turns black pepper
- 2 cups Vegan Cheesy Sauce, + an additional ½ cup to add as a top layer shortly before the casserole is finished cooking.
- Optional toppings once cooked: Fresh chives, green onions, or parsley for garnish
Sofrito
- 1 large onion, finely chopped
- 1 bell pepper, finely chopped
- 1 jalapeño, finely diced (remove membrane and seeds)
- 6 cloves garlic, minced
- 1 tablespoon oil, for sautéing and about an additional ¼ cup vegetable broth or water to use so veggies won’t dry out. Add roughly a tablespoon at a time and stir in.
Instructions
Crockpot Method
- Grease the inside of your Crockpot with a little oil or vegan butter to prevent sticking.
- Prepare the sofrito by sautéing the onion, bell pepper, jalapeño, and garlic in the oil in a skillet. If needed, add additional vegetable broth or water until the vegetables are soft and slightly caramelized. Turn off the heat.
- In a large mixing bowl, add the thawed hash browns, vegan cheesy sauce, vegan sour cream, sofrito mixture, and seasonings.
- Gently incorporate all ingredients.
- Transfer the hash brown mixture into the Crockpot and gently spread it evenly.
- Cover and cook on high for 2 to 3 hours or on low for 4 to 5 hours until the edges are golden and the hash browns are cooked through. About an hour before the end of cooking, add the final layer of cheese sauce.
- For a crispier top, remove the lid during the last 30 minutes of cooking or transfer the hashbrowns to an oven-safe dish and broil them for a few minutes before serving.
- Top with your optional choice of fresh or dried herbs and seasonings. I like green onions or chives, paprika, parsley, and black pepper.
- Serve warm with a dollop of sour cream if desired.
- Crockpots can vary, so the first time you try this recipe, check towards the end of the cooking time to ensure everything is cooked to your liking.
Oven Method
- Preheat your oven to 350°F.
- Prepare the sofrito by sautéing the onion, bell pepper, jalapeño, and garlic in the oil in a large skillet. If needed, add additional vegetable broth or water until the vegetables are soft and slightly caramelized.
- Once finished, place the sofrito in a large mixing bowl.
- In the same large skillet, heat 2–3 tablespoons of oil over medium heat. Add the hashbrowns and the seasonings. Sauté them until they’re just starting to turn golden (they won’t be completely cooked).
- While the hashbrowns are sautéing, lightly grease a baking dish or line it with parchment paper for easy cleanup.
- Once the hashbrowns are finished, transfer them to the mixing bowl with the sautéed vegetables. Then, add your vegan cheese sauce and sour cream to the bowl, gently stirring to combine.
- Spread the hashbrown mixture evenly into the prepared baking dish.
- Cover the baking dish with parchment paper or aluminum foil. This prevents the top from browning too quickly and helps retain moisture.
- Place the dish in the preheated oven and bake for 25 minutes.
- After 25 minutes, remove the parchment paper to allow the top of the hashbrowns to brown. Continue baking for an additional 10 minutes.
- For a crispier top, you can switch your oven to broil for the last 1–2 minutes. Keep a close watch during this time, as the hashbrowns can quickly go from golden to burnt.
- The hashbrowns are done when they are heated through, and the top is golden and slightly crispy.
- Remove the baking dish from the oven and let it rest for a few minutes before serving. This allows the hashbrowns to set slightly, making them easier to serve.
- Top with your optional choice of fresh or dried herbs and seasonings. I like green onions or chives, paprika, parsley, and black pepper.
- Serve warm with a dollop of sour cream if desired.
Video
Notes
- Oven temperatures can vary, so you might need to adjust the baking time slightly.
- Make sure to thaw the hash browns before mixing them with the sauce to ensure even cooking.
- Adding vegan sour cream is optional and can be adjusted based on your preference for creaminess and tang.
Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach, and mom of nine who's been plant-based for over 20 years. She's cooked approximately 4,382 pots of beans and can't vacation without her juicer and pasta pot. Her work has been featured in HuffPost, Yahoo, YourTango, and other major outlets. She helps others simplify wellness and feel good again through her blog, coaching, and weekly newsletter.
Julie Gaeta says
These cheesy hash browns are one of my favorite holiday sides, but I’m just as happy having them for dinner. So creamy and comforting, the leftovers never last long!