Cheesy Broccoli Hashbrown Bake (Oil-Free)

I made this recipe exactly as posted above. I do NOT use non-stick pans so I oiled it. When mixing all the ingredients together in the pan I think the oil mixed itself into the potato mixture so mine stuck to the pan. I am going to make it for a group tomorrow so at least I now know to mix everything together in a bowl and then pour it into the greased pan. I think that should solve the problem. It is delicious!

Delicious! Thanks

Excellent! I followed the recipe as presented and it turned out great. Thanks.

This recipe was really easy to make, having a food processor to make quick work of shredding the potatoes is a great bonus! I added dried chili flakes before getting the casserole in the oven to bake. My fiancé’s critique was that the broccoli flavor was a little pronounced for his taste but I loved it! We enjoyed this as a dinner side dish and will certainly make again.

This was so good! Definitely a keeper! Thank you for this recipe!

I’ve just tried this recipe and the potatoes are still raw. I tried another twenty minutes in the over and no dice. I’m not really sure how this would work unless you pre-boiled them.

Nuts are not oil free

This is so delicious. Will be making it again very soon. No modifications except I didn’t squeeze out the grated potatoes.

Big problem with this dish is that the fresh grated potatoes were not cooked enough. I could cook the ahead of time that is time intensive. Very disappointed. I have had much success with your ither recipes but not this one

I didn’t have quite enough potatoes for the recipe, so I added kale. Absolutely loved the end result. We ate it as a main dish and there were no leftovers. Everyone thought it tasted great and had no idea it was diary free. Thank you, thank you!

Made this today – big & rare snow day in Seattle. It is the perfect comfort food. Cheese sauce slightly missing something but I would definitely make this again and try some tweaks to the sauce.

This was my first time trying a vegan cheese sauce. I followed the recipe. I was neutral about the dish, it didn’t taste good, it didn’t taste bad. I wouldn’t make it again.

This was delish! My partner loved it. I didn’t realize it was a side dish, though I should have realized that from the name and the ingredients. So we had this as a main. I think next time I will add some lemon to the sauce. I would have liked it to be a little cheesier but this was still amazing.

This one was a miss, unfortunately. There are a lot of really good vegan cheese sauces out there, and for me, this one did not quite measure up. I think one of the cheese sauces made of potato (which makes it super creamy) would’ve been much better than the cashews. Next time, I would also add something to make it more interesting, like cayenne.
It also tasted dry, even though there was plenty of sauce. I’m not really sure how to get around that problem. Maybe cover with foil initially?

I used frozen hash browns and accidentally left it in the oven 10 minutes too long but it was extra crispy and super yummy. No leftovers in my house!

Was so happy to keep eating seconds because it’s plant based and not a gut buster like if you used real cheese. Thanks for the recipe!

This was excellent! I used organic vegetable broth in place of the almond milk and added a little ACV to the cheese sauce. Very tasty!

This dish was very tasty indeed. I used loads of garlic, fresh and granules, salt, nutritional yeast, and I topped the dish with a good drizzle of Olive oil before placing it in the oven. I used a mix of full fat organic coconut milk from a tin and almond milk. I also substituted cashew nuts with sunflower seeds. And I served it with a simple salad dressed with lemon juice, olive oil and sesame butter. This truly had the winter comfort factor. But could be equally as satisfying all year round.

Yummy! I made this today am enjoying eating it. I would recommend it and make again. Thanks for the recipe!

I made this for dinner tonight, using red bell pepper instead of carrots only because I had some I needed to use up. It was perfectly cheesy and the broccoli was just the right degree of tender and not mushy. We topped ours with a fried egg for a little non-vegan extra yum. I would definitely make again!

Love this recipe! Made it this afternoon and tasted delicious. My mum tried it and was in disbelief that it didnt have any cream in it. Didn’t have enough broccoli on hand so I added bits of kale and worked just as well. Other than that, I didn’t change anything from the recipe. Perfect! Definitely making this for my next potluck dinner :)

This was delish! I used my own cauliflower- based cheese sauce that I happened to already have leftovers of, and it worked perfectly and the saved time was welcome. I used a bit more than 2 cups and should’ve used less, it was too wet inside but still great. I baked closer to an hour (I like things very well browned) and will take the suggestion of someone who tossed after 40 min and baked an additional 20 minutes. I served with the vegan egg (which was fantastic) from Epicurious’s Best Vegan Breakfast Sandwich, homemade ketchup and hot sauce. Leftovers were superb because they were even more crusty from the second bake. Thank you for this, such a great idea and so easy!

This was so good! Thank you for the recipe! I expanded on this and turned it into a breakfast casserole by adding onions, red bell pepper, and tempeh that I seasoned to give a sausage flavor. I also used a little less nutritional yeast in the sauce and added a squeeze of lemon to help neutralize the cashew flavor. Everything else was the same. I’ve been wanting a savory vegan breakfast idea and this hit the spot!

I made this for dinner tonight and added a can of drained (and microwaved for blendability) to the sauce. I would’ve liked it to be a little crispier, but it was still good!

very amazing!! Going to make it again. Thankyou for sharing.

Made this. Was good. Need to add more garlic next time. Went with 5. Made sauce great though. Made cashew milk with extra cashews after soaking. Soaked carrot. Soaked potatoes and squeezed them before cooking. All soaking was for 18 hours. 410 for 30 mins, toss, cook 20, toss, cook 5 then boriled for 2 min. Should have cooked longer. The best parts weee the toasted ends. Should try to cook longer for more toasted next time. Boyfriend will let me try again. He did eat 2 plate fulls And salad.

I will be making again. I used rice milk. I tossed casserole over after 40 and baked for additional 20 min for extra crispiness.

Ingredients modified – made with peas and onion because I had leftover peas and I put onion in every dish. Also cut the recipe by 1/3 and baked in a glass bowl in my air fryer. Thanks!