This recipe for Vegan Funeral Potatoes, or Vegan Cheesy Potatoes, or Vegan Cheesy Potato Bake, or Hash Brown Casserole, or Mormon Potatoes… is truly one of my greatest culinary accomplishments EVER. As a kid, this was the dish that I looked forward to being at every holiday party, wedding, or get together. As a vegan adult, this was the one dish that I continually longed for. Thanks to my Vegan Cream of Chicken Soup Base this “hotdish” is exactly how I remember it: creamy, rich, decadent, and yes, CHEESY!
Just like the original, this dish is made with a bag of frozen hash browns, and is topped with crunchy corn flakes, but instead of the traditional Campbell’s condensed cream of chicken soup base, I have made my own Vegan Cream of Chicken Soup Base which more than rivals what you could buy in a can. And it’s VEGAN!
At first bite, I was whisked back to my childhood, to family weddings and holiday events, where there was sure to be someone who brought a batch of these incredible potatoes. I never knew what they were called (I mean, the Wikipedia page for it has at least 5 different names!) but I always knew that it was going to be delicious.
Sometimes it was made with shredded hash browns, while other times it was made with the “southern style” cubes. Sometimes it was more buttery, and sometimes it was more cheesy. Sometimes a home cook would get adventurous and add bacon into the mix, while others played with the topping and used Ruffles crumbs instead.
Trust me when I tell you that these Vegan Funeral Potatoes taste exactly like the “real” thing, without any of the dairy. You could confidently bring this to a party full of omnivores and not tell them a thing (unless there was a known nut allergy), and they wouldn’t know the difference.
You could easily make this recipe oil free by eliminating all of the vegan butter, and you could easily make it gluten free by using a gluten free flour to thicken up the Vegan Cream of Chicken Soup Base. Heck, you could even make it more indulgent by adding twice as much vegan butter and cheese and make no apologies for it whatsoever. This is party food!
Check out the video below to see how I make it, and then scroll down for the full written recipes for Vegan Funeral Potatoes, and Vegan Cream of Chicken Soup Base. And if you have a recipe from your own childhood (or adulthood) that requires that ubiquitous canned cream of chicken soup, then try using my soup base instead.
And don’t forget to check out my other Holiday Side Dish videos and recipes:
- Vegan Funeral Potatoes (Cheesy Hash Brown Casserole)
- Vegan Pecan Crusted Sweet Potato Stuffing
- Vegan Wild Rice and Butternut Squash Salad
- Vegan “Oyster” Stuffing (Scalloped Mushrooms)
- Caramelized Brussels Sprout Casserole
The best vegan hot dish of all-time, perfect for your next holiday or party.
- 1 batch Easy Vegan Cream of Chicken Soup Base (recipe below)
- 2 lbs frozen hash browns, cubes or shreds
- 1 medium onion, diced
- 1/2 to 1 cup shredded vegan cheddar cheese
- 1/4 cup vegan butter
- 1 cup plain vegan yogurt or vegan sour cream
- salt and pepper to taste
- 3 cups corn flakes*
- 2 tablespoons vegan butter
- 1/4 cup shredded vegan cheddar cheese
Blend the ingredients for the Easy Vegan Cream of Chicken Soup Base. In a large saucepan on medium heat, saute the diced onion in 2 tablespoons of vegan butter until slightly tender, about 4 minutes. Turn the heat to low, and add all the 2 tablespoons of all purpose flour. Continually stir for about 2 minutes to lightly cook the flour.
Pour in the blended cashew mixture, and continue to stir until thickened, about 4 to 5 minutes. Turn the heat off, add 1/4 cup of vegan butter, stir to combine, and set aside
In a large bowl, add the frozen hash browns, vegan yogurt or sour cream, vegan cheese, and thickened Cream of Chicken Soup Base. Stir well to combine, adding salt and pepper to taste.
Pour the sauced potatoes into a 9×13 baking dish, making sure to get everything out of the bowl.
Melt 2 tablespoon vegan butter, and toss with corn flakes, 1/4 cup of shredded vegan cheese, and a pinch of salt.
Top the potatoes with the corn flakes, and then cover with aluminum foil.
Bake at 350 degrees Fahrenheit for 45 minutes. Remove the foil and allow to bake for 15 more minutes, or until the corn flakes are lightly browned and crispy.
Serve warm, or at room temperature.
This dish can be made in advance. Just assemble the casserole, cover, and refrigerate. Bake before serving.
*Be aware that some brands of corn flakes contain D3 which is derived from sheep’s wool. Read the labels before purchasing.
A quick and easy cashew-based vegan alternative to traditional condensed cream of chicken soup.
- 1 cup raw cashews, soaked
- 2 cups water
- 4 teaspoons No Chicken Better Than Bouillon, or enough vegan bouillon to make 4 cups of broth.
- 2 tablespoons tapioca starch
- 1/4 cup nutritional yeast
- 2 tablespoons all purpose flour*
- 2 tablespoons vegan butter
To a blender, add the soaked cashews, water, nutritional yeast, bouillon, and tapioca starch. Blend until creamy and smooth.
Melt the vegan butter in a medium saucepan on medium-low heat. Add the all purpose flour stir to combine. Continue to stir constantly for about 2 to 3 minutes, or until the flour smells nutty, and the raw flavor has been removed.
Slowly stir in the cashew cream mixture, making sure to work out any lumps as you go. Bring the heat up to medium, and continue to stir until the mixture has fully thickened.
Use immediately in your favorite hot dish, or allow to cool before refrigerating in an airtight container.
*Use gluten free flour to make this recipe gluten free.