Cheese and hashbrowns. If that doesn’t scream delicious and cozy, I’m not sure what does. Pretty much any potato screams that to me though. What is it about those starchy things that make them so delicious? For me, it’s all of the butter I mix it or the dipping sauce I use for fries. Yea, it’s definitely that!

These “cheesy” hashbrowns may be dairy free, but they are so creamy and flavorful that you’ll never know you’re missing the cheese!

This dish uses a simpler version of my favorite go-to, Pepperjack Cheese Sauce!* Not that it’s complicated to begin with! I swear, I could pour that stuff on everything! It’s so quick and easy to make! Check it out for your next Taco Tuesday or when you’re craving some nachos for dinner!

Print Recipe

Easy "Cheesy" Hashbrown Casserole {Dairy-Free}

Prep Time

5 minutes

Cook Time

20 minutes

Servings

Ingredients

Cheese Sauce

• 3/4 cup Cashews unsalted
• 3/4 cup Broth chicken or veggie
• 1/2 tsp Dry mustard
• 2 tsp Pink salt
• 1 tsp Onion powder
• 1/4 tsp Black pepper

Hashbrowns

• 1 Large onion diced
• 4 Medium potatoes shredded, about 5 cups**
• 4 tbsp Ghee or Grass-fed butter

Prep Time 5 minutes Cook Time 20 minutes Servings Ingredients Cheese Sauce 3/4 cup Cashews unsalted 3/4 cup Broth chicken or veggie 1/2 tsp Dry mustard 2 tsp Pink salt 1 tsp Onion powder 1/4 tsp Black pepper Hashbrowns 1 Large onion diced 4 Medium potatoes shredded, about 5 cups** 4 tbsp Ghee or Grass-fed butter

Instructions

Cheese Sauce

1. In a high powered blender***, combine the cheese sauce ingredients until smooth.

Hashbrowns

1. In a large saucepan over medium heat, sauté onions in butter for 3-4 minutes until they begin to become translucent. You still want them a little crunchy.
2. Increase the heat to medium high, add the shredded potatoes and cook for 5-8 minutes until the potatoes start to brown.
3. Add your cheese sauce to the potatoes.
4. Cook for 2-3 minutes until the sauce has thickened. You can eat it just like that, or continue to the next step.
5. Optional: Preheat oven to 475 degrees and transfer to a baking dish. Bake for 10-12 minutes until the top has browned slightly.

Recipe Notes

*Pepperjack Cheese Sauce

**I use red skin potatoes, but you can sub whatever variety you'd like. If you have frozen hashbrowns, you can use those too! Note that the cooking times may need to be extended.

*** I use a Vitamix and this take about a minute. If you do not have a high powered blender, soak the cashews in warm water for 30 minutes to an hour, or overnight. It will ensure a creamy sauce!