1 pound of hashbrowns (or shredded potatoes, see notes/tips below)
8-10 ounces fresh spinach, chopped
8 ounces mushrooms, sliced (or even finely diced)
1/2 of a medium onion, chopped
dried parsley flakes (to be sprinkled on top)
2 cups plant-based milk
½ cup raw cashews (or use 1/4 cup of cashew flour)
3 tablespoons cornstarch**
¼ cup nutritional yeast flakes
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon tahini
1 tablespoon miso paste
2 teaspoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon lemon juice
½ teaspoon sea salt (or to your taste preferences)
¼ teaspoon black pepper
**Try to find a NON-GMO cornstarch
Preheat the oven to 375°F.
Saute the mushrooms and onions in a bit of water/broth over medium-high heat until tender the onions become translucent and caramelized. Add water/broth as needed to prevent sticking.
Combine the “cheeze” ingredients in a high-speed blender and process until smooth. Taste to make sure it’s to your liking.
Pour half of the blended cheese sauce into the bowl of hash browns and mix until thoroughly combined.
Line a 9-inch square baking pan with parchment paper. Begin to add layers: “cheeze” sauce, potatoes, onions & mushrooms, chopped spinach. Make two layers and top it all off with “cheeze” sauce.
I like to top with more parchment paper (but this is optional) bake for 30 minutes, and then remove the top so that it can brown and the sauce can thicken. (Or you can simply bake uncovered in the oven.)
Sprinkle with dried parsley.
I think the onions are the star of this dish that adds the most flavor. I like to add a splash of balsamic vinegar to help with the caramelization of the onions. (You can use any vinegar you have for cooking.)
I like to salt and pepper the potatoes as I layer them.
Taste your “cheeze” sauce prior to using it in the dish so that you can make adjustments to suit your taste buds.
Look for organic potatoes to avoid added ingredients and preservatives.
If shredding your own potatoes, make sure to dry them well – using a kitchen towel or paper towels.
I’ve also used sliced potatoes to make this recipe. Use a mandoline slicer for best results
I used sliced zucchini in place of the noodles and created my own version of cashew cream sauce in place of cheese. Update on 01-16-2020: I recently made this recipe again and I added tofu”ricotta” in addition to the cashew cream sauce that’s already included in the recipe. YUM!
I prepared this in a small 5 x 7 casserole dish. Makes 2 servings.
15 ounce pasta sauce from a jar or make your own (See “Really Quick Pasta Sauce” option below.)
1 cup of cashews, soaked at least 30 minutes and no longer than 30 would be ideal
1/2 tsp lemon juice
2 fresh sprigs of parsley or 1/2 TBS dried parsley
garlic and onion powders, 1/8 tsp or less of each
Italian seasoning, 1/2 tsp
salt and pepper to taste
Other optional ingredients: yellow squash, mushrooms, grilled onions, etc
Preheat oven to 350 degrees F.
Create cashew sauce by pureeing drained cashews with lemon juice, herbs, and spices. Don’t forget to season with salt and pepper also. I would start with 1/4 tsp of salt. You can add a little water (or stock) if needed to thin. Set aside.
Using a mandolin slicer, slice the zucchini lengthwise.
Spread a small amount of pasta sauce on the bottom of the casserole dish.
Create layers with zucchini, cashew sauce, vegetables, pasta sauce then repeat again and end with zucchini and pasta sauce.
Cover with parchment paper, oven-safe lid, or covering of your choice and bake for about 30 minutes.
Top with fresh herbs like parsley or basil and serve.
A Really Quick Pasta Sauce: This is a pasta sauce that I would use to create pizza sauce, but it was very handy when I needed a sauce for this dish and I didn’t have much time.
Using a high-speed blender (I use a Vitamix), blend the following ingredients:
6 oz can of tomato paste,
1 tsp Italian herbs
1/2 cup of water (or stock)
1 clove of garlic,
1/4 – 1/2 tsp salt
1 TBS coconut sugar (or another sweetener of your choice).
TIP: Add this tofu “ricotta” to the layers to mimic a more traditional lasagna.