Vegan Cheesy Potato Casserole

Vegan Cheesy Potato Casserole

Author Veg Life Staff


  • Cooking Spray
  • 1-1/2 tsp Oil
  • 1 C Onion diced
  • 1/2 C Red Pepper diced
  • 16 oz . of frozen Southern-style Hash Brown Potatoes diced
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 3/4 C Almond Milk
  • 1 Tbl All Purpose Flour
  • 1/3 C Vegan Sour Cream I used Tofutti brand, or Canned Coconut Milk
  • 2 oz . Shredded Vegan Cheddar Cheese such as Daiya or Follow Your Heart
  • *
  • 1-1/2 C Corn Flakes (or Potato Chips but Corn Flakes were use in the nutritional calculation)
  • 1 Tbl Vegan Margarine melted, such as Earth Balance
  • 1 tsp Oil


  • Preheat oven to 350 degrees.
  • Heat a skillet over medium high heat & add oil, onions & red peppers. Saute for few minutes.
  • Add the diced potatoes,cover and reduce heat to medium allowing the potatoes to brown. Stir occasionally for about 8-10 minutes.
  • Season with salt and pepper.
  • In a small bowl, combine milk and flour with a whisk. Add to the potatoes and cook just until it thickens (stir constantly). This should take only 2-3 minutes.
  • Remove from heat and add the vegan sour cream and vegan cheese.
  • Spoon into a prepared baking pan.
  • In a small bowl, combine the topping ingredients and spread over the potato mixture.
  • Bake for about 20-30 minutes or until bubbly and golden.


Serving: 6g