These Vegan Funeral potatoes are the perfect party potatoes. They make a wonderful side dish the whole family will love. They come together quickly and can be made for many occasions.
Breakfast casseroles come in all different varieties; we can all agree that they are rich in flavor and easy to make.
Casseroles require little work when it comes to baking, but rather simply placing ingredients into a pan and baking it.
I have created this vegan cheesy potato casserole recipe that is easy to prepare and always a win with my family.
When I first went vegan- this casserole came up.
There were concerns that at family gatherings, I would never make this delicious cheesy hashbrown casserole again.
But here we are, and just as delicious as the non-vegan version.
This is the ultimate comfort food.
I had to create my own condensed cream of potato soup to make this recipe work.
Lucky for both of us, It’s super fast and easy!
You’ll need one special ingredient for this, instant potatoes (check the label, they like to sneak dairy in).
You could make this work by using real potatoes, but it’s a lot more time-consuming, and we are going for quick and easy.
This condensed cream of potato soup comes together in less than 10 minutes. Then you’re sailing into the rest of the recipe, which is super easy!
The recipe only calls for your condensed soup, some vegan sour cream, your favorite vegan cheddar cheese, frozen hash browns, and a cup of this quick vegan Parmesan cheese.
The recipe sounds a bit step-y with having to make both the soup and the vegan cashew Parmesan cheese, but it’s pretty quick for real.
A little messy if you ask me, but mess versus flavor, I am choosing the flavor!
If you haven’t made my Cashew Parmesan Cheese, the recipe is here, and it tastes so good on top of this casserole.
If you have access to pre-made vegan parmesan and want to roll with that, then by all means- use it!
Vegan Funeral Potatoes Recipe Q&A
Why are they called funeral potatoes?
The name funeral potatoes originated in the Mormon church.
They, like many religions, typically have a meal after a funeral service that will be potluck style.
This is a very popular comforting dish for special occasions and is often brought to Mormon funerals and therefore became associated as Mormon funeral potatoes.
If you don’t like that name, you can just call it vegan cheesy potato casserole.
Can I use fresh potatoes instead of frozen ones?
Yes, if you would rather use fresh shredded potatoes, you can.
It’s just easier to do frozen. The cooking time may increase a bit.
Can I add a crunchy topping?
Some people like to add a crunchy topping to their vegan cheesy potato bake.
The vegan parmesan will get a little crispy but not that crunch if you’re looking for one.
You can add; corn flakes or potato chips with a tbs of vegan butter melted, stir and add to the top of the casserole before baking.
Can I make this gluten-free?
Yes, you can use corn starch or all-purpose gluten-free flour.
What ingredients do you need for this vegan funeral potatoes recipe?
Check out the recipe card at the bottom of this post for the full recipe.
Vegan condensed potato soup
- Earth Balance Vegan Butter or whatever your favorite is
- vegetable broth
- plant milk (soy milk, almond milk, oat milk, whichever you prefer)
- instant potato flakes
- onion powder
- garlic powder
- celery seed
- cream of potato soup *recipe is above
- frozen hashbrowns
- vegan sour cream
- vegan cheese (or more)
- vegan parmesan cheese homemade (nutritional yeast, salt, garlic powder, raw cashews) or store-bought
Salt and black pepper to taste.
Optional add-ins; cooked diced onion or green onions, cornflake topping, vegan ham, or vegan sausage.
How do you make these vegan cheesy funeral potatoes?
Start by making your condensed cream of potato soup.
Get all your ingredients ready; this happens really fast.
Melt your vegan butter in your pot on medium heat, whisk in the flour- this will thicken fast, add your broth and whisk (this thickens really fast as well); add the rest of your ingredients and whisk until smooth.
Once it’s thick and creamy (which happens in about 30 seconds to 1 minute), it’s ready, and you can set it aside.
Preheat your oven to 375 degrees.
Prepare a 9×13 pan and spray with cooking spray; set aside.
Get a large bowl, add your sour cream, vegan cheese, and condensed soup from above, mix them all, and add the frozen hash browns.
This is where things can get a little messy; stir it until everything is evenly coated.
Then pour your potato mix into your 9X13 pan or casserole dish.
Sprinkle your Cashew Parmesan Cheese on the top and bake in your preheated oven for 55-60 minutes.
**If you want to double this favorite side dish and make it a very full 9×13, the current one is a thinner version- this one is for a crowd.
- Double the Condensed cream of potato soup recipe.
- Add about 1.5 packages of frozen hashbrowns; the two full bags is really hard to mix.
- Double the vegan cheese and vegan sour cream, use the whole cashew parmesan cheese recipe and bake for 60 minutes.
- This fed 11 adults as a side, and we didn’t have any leftovers.
This vegan cheesy hash brown casserole is not overly rich; it’s rich for sure but doesn’t cross into the tummy ache rich. It’s a perfect addition to any holiday brunch.
How do you serve these dairy-free cheesy potatoes?
These are best served as a side dish at breakfast, brunch, or even dinner.
They work great for holidays like; Christmas dinner or breakfast, Easter dinner, and family dinners really; any time is the right time when you want an easy recipe that tastes amazing.
These are best served warm.
How do you store leftovers?
Let them come to room temperature, then place them in an airtight container in the fridge for up to 5 days.
Can you freeze leftovers?
Yes, you can freeze them. Let them come to room temperature and place them in an airtight container in the freezer for up to 3 months.
To reheat, let them defrost, then reheat in the oven at 350 F for 15-20 minutes until heated through.
Want some other family favorite recipes?
Condensed potato soup
- 1 TB Earth Balance Vegan Butter
- 1/4 cup flour
- 1/2 cup vegetable broth
- 3/4 cup plant milk
- 1/4 cup instant potato flakes
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp celery seed
- 1 recipe above cream of potato soup
- 1 28 oz bag of hashbrowns
- 3/4 cup vegan sour cream
- 1 cup vegan daiya cheese (or more)
- 3/4- 1 cup cashew parmesan cheese, vegan
- Start by making your condensed cream of potato soup. Get all your ingredients ready; this happens really fast. Melt your vegan butter in your pot on medium heat, whisk in the flour- this will thicken fast, add your broth and whisk (this thickens really fast as well); add the rest of your ingredients and whisk until smooth. Once it's thick and creamy (which happens in about 30 seconds to 1 minute), it's ready, and you can set it aside.
- Preheat your oven to 375 degrees. Prepare a 9x13 pan and spray with cooking spray; set aside. Get a large bowl, add your sour cream, Daiya cheese, and condensed soup from above, mix them all, and add the frozen hash browns. Things can get a little messy; stir it until everything is evenly coated. Then pour your potato mix into your 9X13 pan. Sprinkle your Cashew Parmesan Cheese on the top and bake in your preheated oven for 55-60 minutes.
- **If you want to double this and make it a very full 9x13, the current one is a thinner version- this one is for a crowd. Double the Condensed cream of potato soup recipe. Add about 1.5 packages of frozen hashbrowns; the two full bags is tough to mix. Double the vegan cheese and vegan sour cream, use the whole cashew parmesan cheese recipe and bake for 60 minutes. This fed 11 adults as a side, and we didn't have any leftovers.
See blog post for recipe Q&A
Nutrition Information:Yield: 6 Serving Size: 1 servings
Amount Per Serving: Calories: 697Total Fat: 48gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 0mgSodium: 1265mgCarbohydrates: 57gFiber: 5gSugar: 4gProtein: 14g
The calories are computer generated and may not be 100% accurate.
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