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 (happens in about 30 seconds to 1 minute) it's ready and you can set aside. 2. 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 your condensed soup from above, mix them all together, 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. 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 really hard to mix. Double the cheese and sour cream and 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 left overs.