- 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
- This recipe is originally from https://www.plantpurenation.com/blogs/recipes/breakfast-potato-casserole