Vegan Funeral Potatoes | Cheesy Hash Brown Casserole w/ Cream of Chicken Soup | Easy Holiday Side

vegan sour cream

🥗Healthier: cashew cream

💰Cheaper: silken tofu

Silken tofu is a budget-friendly alternative that provides creaminess.

vegan cheese

🥗Healthier: nutritional yeast

💰Cheaper: dairy-free cream cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

hash browns

🥗Healthier: sweet potatoes

💰Cheaper: frozen diced potatoes

Frozen diced potatoes are often more affordable and convenient.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective option for cooking.

Start by making a vegan version of cream of chicken soup.

In a blender, combine soaked cashews and water, then add tapioca starch, flour, nutritional yeast, and Better than Bouillon No Chicken.

Blend until very creamy.

Transfer the blended mixture to the stove to thicken it up.

In a pan, melt 2 tablespoons of vegan butter over medium heat and add a whole chopped onion.

Saute the onion for a few minutes until softened and translucent.

Add 2 tablespoons of all-purpose flour to the onions and cook for a minute or two until the flour loses its raw flavor.

Add a tablespoon of water to hydrate the flour, then add the cashew cream of chicken mixture.

Stir continuously until the mixture thickens, resembling the consistency of condensed cream of chicken soup.

Stir in 1/4 cup of vegan butter until melted and combined.

In a large bowl, combine 2 pounds of frozen hash brown potatoes and 1/2 cup of vegan cheese.

Add the thickened cream of chicken soup to the potatoes.

Add 1/4 cup of homemade soy yogurt, black pepper, and salt to taste.

Mix everything together thoroughly, tasting to adjust seasoning as needed.

Transfer the mixture to a greased 9x13 inch baking dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens