Breastfeeding Friendly Vegan Funeral Potatoes
Total time1 hr 10 min
Prep time20 min
Cook time50 min
4.5(13)
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Learn more →Ingredients
8 servings
For the cream sauce
- 1 cup raw cashews, soaked in cold water for at least 4 hours, then drained
- 1 cup vegetable broth
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp onion powder
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
For the casserole
- 2 tbsp vegan butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 can (10 oz) diced green chiles, drained (optional)
- 1 bag (30 oz) frozen shredded hash browns, thawed
- ½ tsp salt
For the topping
- 3 tbsp vegan butter, melted
- 2 cups cornflakes, lightly crushed
- ¼ tsp salt
Instructions
- 1
Soak the cashews in cold water for at least 4 hours (or up to overnight), then drain and rinse. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- 2
Combine the drained cashews, vegetable broth, nutritional yeast, lemon juice, onion powder, garlic powder, 1/2 tsp salt, and black pepper in a blender. Blend on high for 60–90 seconds until completely smooth and no grit remains.
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