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These creamy, comforting, dairy-free cheesy potatoes are one of my favorite sides to make over the holidays. Finely grated potatoes are smothered in a ‘cheesy’ cashew-based sauce and topped with dairy-free cheese to create a luscious, savory casserole. This recipe is also totally gluten-free and vegan, so I can rest easy knowing everyone at my table can enjoy it!
Dairy-Free Cheesy Potatoes Recipe
While I love gluten-free scalloped potatoes, this recipe tastes just like cheesy hash browns, meaning I can serve them for breakfast, lunch, or dinner, and no one would bat an eyelid! You might also know these dairy and gluten-free cheesy potatoes as funeral potatoes or party potatoes (because they’re perfect for large gatherings!), but one thing’s for sure: my Thanksgiving table wouldn’t be complete without them.
I blend soaked cashews, almond milk, nutritional yeast, and seasonings until smooth, then pour it over finely grated potatoes and top it with vegan cheese. Then I pop it all in the oven and wait for that bubbly, golden crust to form. So simple!
Ingredients
- Freshly Grated Potatoes: I grate my potatoes by hand using a cheese grater. Russet or Yukon gold potatoes work great because they’re starchy and hold their shape well when cooked.
- Raw Cashews: This is the base of the creamy, cheesy sauce! Raw cashews are naturally buttery, and when blended with dairy-free milk, they create a rich and velvety consistency. Be sure to soak the cashews before blending to soften them.
- Unsweetened Almond Milk: I prefer using almond milk for its neutral flavor, but you can use other unsweetened plant-based milk like coconut, soy, or oat.
- Nutritional Yeast: My secret ingredient for creating that cheesy flavor. Nutritional yeast is a deactivated yeast that has a nutty, cheesy taste. It’s also usually fortified, meaning it’s an excellent source of B vitamins.
- Lemon Juice: I add lemon juice to the sauce for a few reasons. It mimics the tanginess of dairy-based cheese or sour cream (common ingredients in traditional dairy-filled cheesy potatoes) and helps balance the rich flavor of the cashews.
- Seasonings: Garlic powder, onion powder, salt, and black pepper season the cashew cheese sauce perfectly.
- Shredded Vegan Cheese: Use cheddar or mozzarella-style vegan cheese to top off your dairy-free hash brown casserole. I like to use a combination of both for special occasions!
- Fresh Parsley or Chives (optional): For garnishing.
Tips and Suggestions
- When making the cashew cheese sauce, you need to use a high-powered blender to get a smooth and creamy consistency. I don’t recommend using a food processor, as the sauce won’t get as smooth.
- If your sauce looks a little gritty, I would suggest blending it for a bit longer. It should be completely smooth with no visible pieces of cashews.
- This recipe for dairy-free cheesy potatoes is really easy to make ahead of time! I often assemble it, cover it tightly with foil/plastic wrap, and then refrigerate it before baking. This way, all I have to do is pop it in the oven when I’m ready to bake it. Add 5-10 minutes of baking time (covered with foil) if starting from cold.
- Add any additional seasonings or herbs to the cheesy sauce to customize it to your liking. I’ve even mixed in diced ham, bacon bits, or sliced jalapenos for a different flavor in the past. A crunchy potato chip topping would also be delicious!
Can I Use Pre-Shredded Hash Browns?
Yes, you can use pre-shredded hash browns instead of freshly grated potatoes. If using frozen hash browns, I’d recommend partially thawing them before mixing them with the other ingredients.
How Long Should I Soak the Cashews?
I soak my cashews in water for at least 4 hours, but overnight is ideal. I know this requires a little planning ahead of time, but trust me, it makes all the difference in getting a smooth sauce. I’ve heard of some people soaking their cashews in boiling water for 30 minutes to an hour to speed up the process, but I haven’t personally tried this method.
Can I Make this Recipe Nut-Free?
The soaked cashews are vital for creating the creamy sauce in this dairy-free potato casserole. If you need to make this recipe nut-free, you could try using our dairy-free alfredo sauce recipe and reduce the amount of milk used to make it thicker. Be sure to use soy or oat milk rather than almond milk. Then, follow this recipe as written by mixing the sauce with the grated potatoes and topping with vegan cheese. It won’t taste exactly the same, but it should still be delicious!
Storage Instructions
Store any leftover dairy-free cheesy potatoes in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the baked dish in an airtight container for up to 2 months. I usually portion them into individual freezer-safe containers to make thawing quicker. Let them thaw overnight in the refrigerator before reheating in the oven or microwave until heated through.
More Dairy-Free Side Dish Recipes to Try!
- Gluten-Free Stuffing
- Gluten-Free Gravy (Dairy-Free Option)
- Gluten-Free Buttermilk Biscuits (Dairy-Free Option)
- Dairy-Free Tzatziki
- Dairy-Free Ranch Dressing
Dairy-Free Cheesy Potatoes Recipe
Ingredients
- 1 cup raw cashews, soaked in water for 4 hours or overnight
- 1 cup unsweetened almond milk , or any other dairy-free milk
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 2 lbs freshly grated potatoes
- 1 cup shredded vegan cheese, cheddar or mozzarella style
- fresh parsley or chives (optional, for garnish), chopped
Instructions
- Preheat the oven to 375°F. Grease a 9×13 inch baking dish with oil or dairy-free butter.
- Drain the soaked cashews and rinse them thoroughly.
- In a blender or food processor, combine the soaked cashews, almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and black pepper. Blend until smooth and creamy.
- Place the freshly grated potatoes in the prepared baking dish and pour the cashew sauce over the potatoes. Stir until well combined.
- Top with the shredded vegan cheese.
- Cover the baking dish with aluminum foil. Bake in the preheated oven for 35-40 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown.
- Remove from the oven and let cool for 5-10 minutes before serving.
- Garnish with chopped fresh parsley or chives, if desired, and serve warm.
Notes
- To Store: Keep in an airtight container for 3-4 days in the refrigerator.
- To Freeze: Portion into freezer-safe containers and freeze for up to 2 months. Let it thaw in the refrigerator overnight and then reheat.
- To Reheat: Warm in the microwave or oven until hot throughout.
- Mama says, “Check all of your labels!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Dairy-Free Cheesy Potatoes Step-by-Step
Preheat the oven to 375°F. Grease a 9×13 inch baking dish with oil or dairy-free butter. Drain the 1 cup of raw soaked cashews and rinse them thoroughly.
In a blender or food processor, combine the soaked cashews, 1 cup unsweetened almond milk, 2 tablespoons nutritional yeast, 1 tablespoon lemon juice, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt (or to taste), and ½ teaspoon black pepper. Blend until smooth and creamy.
Place 2 lbs freshly grated potatoes in the prepared baking dish and pour the cashew sauce over the potatoes. Stir until well combined.
Top with 1 cup shredded vegan cheese.
Cover the baking dish with aluminum foil.
Bake in the preheated oven for 35-40 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown. Remove from the oven and let cool for 5-10 minutes before serving. Garnish with chopped fresh parsley or chives, if desired, and serve warm.
