Low Iodine Vegan Funeral Potatoes

Total time1 hr 10 min

Prep time20 min

Cook time50 min

4.5

(13)

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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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