You know those super delicious and delectable potatoes that someone always seems to make for the holidays? And they’re always dripping in cheese and they’re just so dang delicious! Well, guess what! You’re in luck because today, I’m bringing you a cheesy potato recipe like you’ve never seen it before…VEGANIZED!
Okay, okay, I’m not that innovative but seriously, these cheesy potatoes are SOO GOOD! I mean, I should know. I like to think of myself as a vegan cheese connoisseur if I do say so myself! It’s a tough job but somebody’s gotta do it.
This recipe is not only mouthwatering but it’s perfect to bring for the holidays coming up in just a mere two weeks! So without further ado, let’s dive into this oh so cheesy recipe!
Prep Time l 10 min
Cook Time l 45-50 minutes (depends on your oven)
Ingredients l 8
3/4 cup of Cashew milk (any non-dairy milk will work!)
2 cups of sour cream (I used the non-dairy Toffuti brand, it’s DELICIOUS!)
2 cups shredded non-dairy cheese (I used the Diaya brand-it melts really well!)
1/2 cup melted non-dairy butter
4-5 cups of hashbrowns (I used four cups but it just depends on how much you want to make)
10ish jalapenos (I like the extra kick and they give a lot of flavor!)
1. Preheat oven to 350 degrees
2. In a large bowl combine 4-5 cups of hash browns, 2 cups of non-dairy sour cream, 3/4 cups of cashew milk, 2 cups of non-dairy shredded cheese, 1/2 cup melted non-dairy butter and jalapenos if desired!
3. Combine in oven safe baking dish.
4. Bake for 45-50 minutes. Time will vary depending on oven. Our oven is older and we baked this dish for 50 minutes.
There you have it! A super cheesy, delicious and vegan recipe that’s perfect for the holidays…or if it’s just too good to share, keep all to yourself! If you would like to check out our other vegan recipes you can check them out below!