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.