A hash brown recipe came to my mind when I was imagining what to eat in a food coma after the holidays. Instead of the basic hashbrowns, I wanted to add a more indulgent touch. Enter cheese sauce.
The lovely Hannah adapts this recipe. (Who, if you haven’t followed her on YouTube yet, you should). Her version includes frozen hashbrowns and low-fat cheese. My version is made with freshly grated potato and a cashew carrot queso.
This results in a comforting dish of cheesy potatoes seasoned with garlic and salt (and some greens!). This dish is tender inside and crispy around the edges. Let’s make some cheesy potatoes!
This 10-ingredient cheese hashbrown baked strikes the right balance between comfort food and vegetables with a base made of potatoes and broccoli.
The vegetables are liberally seasoned with garlic powder, sea salt, black and white pepper, and nutritional yeast.
The magic is in the cheesy sauce with carrots.
Cashews create a creamy base. Carrots add color and nutrients. Garlic adds a zing. Nutritional yeast gives it that “cheesy” but without the cheese. Sea salt brings out the flavors, and dairy-free liquid milk makes it pourable.
Pour the sauce over the vegetables, smooth it out with a wooden spoon, then put them in the oven. What is the result? Hashbrowns baked to a golden, crispy brown!
Ingredients
SAUCE
- If you are nut-free, then try sunflower seeds instead.
- You can also substitute red or orange bell Pepper for 1/2 cup of sliced carrot
- 5-6 cloves garlic
- 5-6 Tbsp nutritional yeast
- Add more salt to taste.
- Almond, rice, or oat milk is a good substitute for 1 1/4 cups of plain, unsweetened, dairy-free milk. Almond, rice, or oat milk)
Vegetables
- Five cups of shredded golden potatoes in a bag (or use frozen hashbrowns, but they’ll be more moist when baked).
- 5 cups of chopped broccoli (in bite-sized pieces)
- Add more salt or pepper to taste.
- 1 tsp Garlic powder
- Use 4 Tbsp of nutritional yeast
Instructions
- Preheat oven to 400 degrees F. (204 C). Lightly grease a size 9×13 inch (or a similar size).
- Cashews and carrots should be soaked in hot water for at least 20 minutes. Drain the water, and then add to a High-Speed Blender.
- Use the side of a Box grater with a medium-sized hole to grate potatoes. Use the grater on a Food Processor to grate potatoes. Use a dish towel or nut milk bag to squeeze the liquid out of the grated potato.
- Add the grated, drained broccoli and black pepper to your baking dish. Sprinkle with nutritional yeast, sea salt, and black pepper. Toss together.
- Add the almond milk, salt, nutritional yeast, and garlic to a blender and blend until creamy and smooth. Add more salt to make it saltier or nutritional yeast for a cheesy flavor. Don’t be afraid to make it quite salty, cheesy, and garlicky.
- Pour the sauce on top of the broccoli and potatoes and mix well. Use the back of the spoon to smooth the top.
- Bake for 35-40 min or until golden brown with slightly crisp edges. For crispier edges, bake a little longer. For an even crispier finish, you can turn on the broiler in the final few minutes.
- Fresh is best. Keep leftovers in the fridge for 3-4 days. The food is not freezer-friendly. Reheat until warm in an oven at 350 degrees F (176 C).
