This dish is adapted from the lovely High Carb Hannah (who, if you don’t follow on YouTube, you absolutely should). Her version uses frozen hash browns and a low-fat cheese sauce. My version uses fresh grated potatoes and a quick cashew-carrot queso. The result is an incredibly comforting, cheesy, salty, garlicky potato dish (with some greens!) that’s tender on the inside and crispy on the edges. Mmmmm, let’s make cheesy hash browns! This 10-ingredient cheesy hashbrown bake strikes the perfect balance between comfort and veggies with a base of potatoes and broccoli. The veggies are seasoned liberally with sea salt, black pepper, garlic powder, and nutritional yeast. Then the magic comes in from the cheesy, carrot-infused sauce. Cashews provide a creamy base, carrot adds beautiful color (& nutrients), garlic lends zing, and nutritional yeast adds that “cheesy” flavor (without the cheese). Lastly, sea salt enhances all the flavors and dairy-free milk thins it to a pourable texture. Look at that cheesy goodness! The sauce gets poured over the veggies, smoothed out with a spoon, and into the oven it goes. And the result? A crispy, golden brown hashbrown bake! We hope you LOVE this hashbrown bake! It’s:CheesyCarbyGarlickyTenderCrispy on the edges& SO delicious! This is the perfect comforting side dish with breakfast or dinner. It would pair especially well with our Easy Vegan Sausage, Crispy Portobello Mushroom “Bacon”, or Fluffy Vegan Scrambled Eggs. Or, if not vegan, a perfect fried egg!
More “Cheesy” Vegan Recipes
Cheesy Spaghetti Squash Pasta Cheesy Vegan Spinach & Artichoke Dip Cheesy Cauliflower Rice & Broccoli Bake
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
