Cheesy Broccoli Hashbrown Bake (Oil-Free)

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Nutritional yeast and broccoli next to a pan of Cheesy Broccoli Hashbrown Bake

When imagining what would be delicious to enjoy in a post-holiday food coma, a hash brown dish came to mind. But instead of basic hash browns, I wanted a more indulgent twist. Enter: cheese sauce.

This dish is adapted from the lovely High Carb Hannah (who, if you don’t follow on YouTube, you absolutely should). Her version uses frozen hash browns and a low-fat cheese sauce. My version uses fresh grated potatoes and a quick cashew-carrot queso.

The result is an incredibly comforting, cheesy, salty, garlicky potato dish (with some greens!) that’s tender on the inside and crispy on the edges. Mmmmm, let’s make cheesy hash browns!

Carrot, broccoli, dairy-free milk, salt, cashews, garlic powder, garlic, nutritional yeast, and gold potatoes

This 10-ingredient cheesy hashbrown bake strikes the perfect balance between comfort and veggies with a base of potatoes and broccoli.

Shredded potatoes in a food processor

The veggies are seasoned liberally with sea salt, black pepper, garlic powder, and nutritional yeast.

Holding a spoon and pan of our vegan broccoli hashbrown bake recipe

Then the magic comes in from the cheesy, carrot-infused sauce.

Cashews provide a creamy base, carrot adds beautiful color (& nutrients), garlic lends zing, and nutritional yeast adds that “cheesy” flavor (without the cheese). Lastly, sea salt enhances all the flavors and dairy-free milk thins it to a pourable texture.

Look at that cheesy goodness!

Pouring vegan cashew carrot sauce in a pan

The sauce gets poured over the veggies, smoothed out with a spoon, and into the oven it goes. And the result? A crispy, golden brown hashbrown bake!

Using the back of a spoon to smooth the top of a hashbrown bake

We hope you LOVE this hashbrown bake! It’s:

Cheesy
Carby
Garlicky
Tender
Crispy on the edges
& SO delicious!

This is the perfect comforting side dish with breakfast or dinner. It would pair especially well with our Easy Vegan Sausage, Crispy Portobello Mushroom “Bacon”, or Fluffy Vegan Scrambled Eggs. Or, if not vegan, a perfect fried egg!

More “Cheesy” Vegan Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Vintage spoon in a pan of Cheesy Broccoli Hash Brown Bake

Cheesy Broccoli Hashbrown Bake (Oil-Free)

Incredibly comforting cheesy broccoli hash brown bake with a vegan cheese sauce! The perfect carb-heavy comfort side dish with breakfast or dinner!
Author Minimalist Baker
Print
Perfectly cooked vegan hashbrown bake
4.5 from 28 votes
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6 (Servings)
Course Breakfast, Side Dish
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3-4 Days

Ingredients

SAUCE

  • 1/2 cup raw cashews (if nut-free, try subbing sunflower seeds)
  • 1/2 cup sliced carrot (could also sub red or orange bell pepper)
  • 5-6 cloves garlic
  • 5-6 Tbsp nutritional yeast
  • 3/4 tsp sea salt, plus more to taste
  • 1 ¼ cups unsweetened plain dairy-free milk (e.g. almond, rice, or oat milk)

VEGETABLES

  • 5 cups packed shredded golden potatoes (or sub frozen hash browns, but they will be a bit more wet when baked)
  • 5 cups chopped broccoli (bite-size pieces)
  • 3/4 tsp each sea salt and black pepper, plus more to taste
  • 1 tsp garlic powder
  • 4 Tbsp nutritional yeast

Instructions

  • Preheat oven to 400 degrees F (204 C) and lightly grease a 9×13-inch (or similar) size baking dish (adjust number/size of pan if altering batch size).
  • Soak cashews and carrots in very hot water for 20 minutes. Then drain the water and add them to a high-speed blender.
  • If using a box grater, grate potatoes using the side with medium-sized holes. If using a food processor, cut into small pieces and use the grater attachment to grate the potatoes. Place the grated potatoes in a thin dish towel (or nut milk bag) and squeeze out the extra liquid (this prevents a soggy hashbrown bake).
  • Add grated, drained potatoes and chopped broccoli to the prepared baking dish and top with sea salt, black pepper, garlic powder, and nutritional yeast. Toss to combine.
  • To the blender, add garlic, nutritional yeast, salt, and almond milk and blend until smooth and creamy. Adjust flavor as needed, adding more garlic for zing, nutritional yeast for cheesy flavor, and salt for saltiness. It should be quite garlicky, cheesy, and salty, so don’t be shy.
  • Pour the sauce over the potatoes and broccoli and toss to combine. Then use the back of a spoon to smooth out the top.
  • Bake for 35-40 minutes or until golden brown and slightly crispy on the edges. Bake slightly longer for crispier edges. Optionally, for an even crispier surface, turn the oven to broil in the last few minutes.
  • Best when fresh. Store leftovers covered in the refrigerator for up to 3-4 days. Not freezer friendly. Reheat in a 350 degree F (176 C) oven until warm.

Video

Notes

*Nutrition information is a rough estimate calculated with fortified almond milk.

Nutrition (1 of 6 servings)

Serving: 1 serving Calories: 236 Carbohydrates: 35.8 g Protein: 13.4 g Fat: 6.2 g Saturated Fat: 1 g Polyunsaturated Fat: 1.15 g Monounsaturated Fat: 2.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 681 mg Potassium: 681 mg Fiber: 8 g Sugar: 4.5 g Vitamin A: 2265 IU Vitamin C: 79.86 mg Calcium: 163.63 mg Iron: 3 mg

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My Rating:




  1. Josie says

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

  2. Nancy Steed says

    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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So interesting. Did you modify anything? Such as use a smaller pan? Sounds like it just needed a bit more time in the oven until it was all browned and tender.

  3. Heather says

    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!

  4. Christina says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing, Christina! Perhaps a squeeze of lemon would help? Hope you’re staying warm!

  5. Elizabeth says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Elizabeth, we’re so sorry to hear you didn’t enjoy this one! Did you make any modifications? Since it’s your first time making a vegan cheese sauce, we wonder if it could be the brand of nutritional yeast since some taste better than others. Have you tried it with other recipes?

  6. Lindsay says

    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.

  7. Emily says

    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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Emily, we’re sorry to hear this one didn’t turn out as hoped for! Did you make any modifications? If using less broccoli we could see it being a bit more dry. But your suggestion of using foil also sounds like a good one!

  8. Sarah says

    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!

  9. SS says

    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!

  10. Alison says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad it turned out well! Thanks so much for the lovely review and for sharing your modifications, Alison! xo

  11. Manpreet Kaur says

    What are your thoughts on using cauliflower instead of broccoli in this dish? Do you think that can be substituted as-is?

  12. Carrie says

    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!

  13. Leah says

    Hi there!! Do you have any sub recommendations for nutritional yeast? Unfourtanetly, I can’t eat it and I see it used in many of your recipes. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Leah, you can try leaving it out and adding a little lemon juice. It won’t be quite as “cheesy” but should still taste good. Hope that helps!

  14. Anna says

    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 :)

  15. MS says

    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!

  16. Holly says

    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!

  17. Jenny says

    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!

  18. Beans says

    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.

  19. MS says

    Hi! What would you say the yield of the sauce is? I have a premade sauce already and I can eyeball it but if you know how much sauce your recipe makes, that would be great. Thanks! (I have my eye on this for New Year’s Day breakfast!)

      • Suzanne Harris says

        I made this with broccoli only, no potatoes. It’s very delicious!!
        My question is, does removing the potatoes make it freezer friendly?
        Thank you!
        I love your recipes!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Lovely! Thanks for sharing, Suzanne. Hmm, we don’t think it would would, but haven’t tried. Let us know if you give it a try.

  20. Janet W says

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

  21. Janet says

    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!

  22. Alexa says

    Are the baking instructions the same for using frozen hash browns? Should I thaw them? This recipe is perfect I purchased some frozen hash browns for Christmas brunch. So excited to make it.

  23. Linsey says

    I’m not a fan of Nutritional Yeast – would this dish be completely lacking without it? Any recommendations on what else to add to make up for leaving it out? Many thanks! This looks delicious!!

  24. Kristin Rapert says

    This just changed my plans for Christmas Morning, but, to make it a Christmas gift to ME…would I be able to make it tonight and throw it in the fridge to bake tomorrow morning?

  25. Amanda says

    Do you have an approximation on how many potatoes and how many heads of broccoli you used. Even just a range would be helpful, so that I dont purchase way too much or not enough. Thank you! Cant wait to make this recipe, my mouth is watering already!

    • Deanna Taus says

      Hello -made this for dinner and we def liked the flavor. So nice to find a veg recipe that didn’t have beans or cumin! Love both but not every night. Ours was a bit dry. I used leftover thawed frozen hash browns that I really rung out. The sauce was pretty liquid when i put it over veggies – i wonder if i wrung out taters too much? If I add more milk to sauce than it might not taste quite so garlicky and cheesy. Thoughts? I’d love to make again it was so easy and so good.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Deanna, we wouldn’t think that would be an issue, but it’s possible! You could increase the other ingredients in the sauce to prevent diluting the flavors. Or use slightly less of the vegetables. Hope that helps for next time!

  26. Tracy says

    I am considering doubling the sauce to have extra for other recipes. Do you think I should add 10 garlic cloves or will that be overkill?! I make a similar cheese sauce often but with less garlic and some miso.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Tracy! I’d recommend adding 5-7 cloves first then adding more to taste! Miso would be a tasty addition as well!