Want vegan funeral potatoes are creamy and naturally dairy free? The “cheese” sauce is made with raw cashews, nutritional yeast and other flavors that lend a tangy flavor. Top it off with (vegan) buttery Cornflake topping and you’ve got a creamy cheesy potato casserole that you can proudly dish up and serve.
Why Are They Called Funeral Potatoes?
If you’ve found this page because of a google search for funeral potatoes, then you probably already know what I’m talking about. If you don’t know what funeral potatoes are, then chances are you’ve never been to Utah. That’s right, funeral potatoes – otherwise known as cheesy potatoes – or sour cream potato casserole in the other 50 states – is kinda a Utah thing. Growing up in Utah, one thing you could count on at a funeral beside LOTS of cousins and green jello, was Funeral Potatoes! Of course, we had funeral potatoes at non-funeral events and holidays…and just Sunday dinner too. But for some reason, the name stuck!
If you are looking for a non-dairy cheesy potato casserole, then this recipe for vegan funeral potatoes won’t disappoint. It doesn’t include any of the fake vegan cheeses, but it does include all of the flavors.
The ingredients that give this cheesy potato casserole an authentic sour cream and cheese flavor are (affiliate link) nutritional yeast (not the same as baker’s or brewer’s yeast), white miso paste, mustard powder, lemon juice, and apple cider vinegar.
Some other family favorites with a dairy-free cheesy taste are my Vegan Mac and Cheese (Instant Pot) and Chili Cheese Sauce – both so good!
What Makes the Vegan Funeral Potatoes Sauce Creamy?
(Affiliate Link) Raw cashews are soaked and blended to give this vegan cheese sauce and rich creamy taste and feeling on your tongue.
With that said, you MUST disclose to anyone eating this dish that it contains nuts. Nuts aren’t normally found in a cheesy casserole and so you must let people know. Never try to “pass off” vegan food. Put a big sign near the dish indicating that it contains nuts. You can also say “dairy -free”. They’ll get the idea.
If you can’t find raw cashews you can use regularly roasted. You’ll need to soak for a lot longer though. Overnight would be best. Try to find unsalted nuts. If not then double rinse well to remove the salty taste.
Tips and Suggestions
Read this section for some pro tips and suggestion to make your funeral potatoes as awesome as mine!
- Saute the onion in a non-stick pan with vegetable broth. Watch the pan carefully though to make sure it doesn’t dry out and scorch. Add in more broth if necessary.
- Make sure the onion is very wilted and soft before combining with the potatoes. It will not soften up much in the over. Crunch onions are not good in this casserole.
- Make sure most of the liquid has evaporated from the pan. Take a paper towel and dry out any excess liquid.
The onions are quite soft and the liquid has evaporated from the pan. - The turmeric powder and sweet paprika are used for color only. Neither adds much flavor. The dry mustard is used for flavor. Do not leave it out.
- You’ll use 10 cups of diced potatoes. You may cook and dice your own. I prefer to buy frozen breakfast potatoes. I need to use more than one bag though – but not quite two. Save the rest and cook them up for breakfast served with my Sausage Tofu Crumbles and Smokey Tomato Tahini Sauce.
When you pour the liquid over the potatoes, it will be quite runny. Don’t worry, it will thicken while cooking and cooling.
- Cook uncovered for 30 minutes. When 30 minutes is up, take out of the oven and sprinkle on the cornflake topping. Return to the oven and cook for another 30 minutes.
- I like to use crushed corn flakes I can buy in the store. They are quite fine though. If you like your cornflake a little chunkier then you can crush your own to control the size.
Things I found helpful in making this recipe (affiliate links):
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Creamy Vegan Funeral Potatoes You'll Be Proud to Serve
Ingredients
Potato Onion Base
- 10 cups diced potatoes This will be 1 1/2 bags frozen diced breakfast potatoes
- 1 medium onion diced
- 1/2 cup vegetable broth more to keep pan from sticking
Creamy Vegan Cheesy Sauce
- 1 ½ cups raw cashews soaked
- 3 cups cashew milk unsweetened
- 3 Tablespoons lemon juice
- 2 Tablespoons apple cider vinegar
- 3 Tablespoons cornstarch
- 1 teaspoon white miso paste
- 1 teaspoon turmeric powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dry mustard powder
- 1/2 teaspoon sweet paprika
- 1½ teaspoon sea salt
- 3/4 cup nutritional yeast
Cornflake Topping
- 3 Tablespoons Vegan Butter
- 1/2 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- 1 cup crushed cornflakes
- 1/8 teaspoon cayenne pepper OPTIONAL
Instructions
- Preheat oven to 350°
- Soak the 1 ½ cup raw cashews in hot water for about 30 minutes.
- Dice onions.
- (If frozen, thaw potatoes in the refrigerator overnight. If they aren't thawed, you might need to add to the cooking time.)
Potato Base Onion Base
- While the cashews are soaking, line a non-stick pan with vegetable broth. Saute diced onions till they are quite soft and have even browned some. Carefully watch the pan so that it doesn't dry out and burn. Add in more broth if necessary. When the onions are finished, turn off heat and set aside. (The pan should be liquid-free at this point. Soak up any extra liquid.)
- Spray a 9x13 casserole dish. Add in 10 cups of diced potatoes. I use about one and a half bags of diced breakfast potatoes.)
- Fold in the sauted onions and set aside.
Creamy Vegan Cheesy Sauce
- Put soaked and drained cashews in a high speed blender along with cashew milk, lemon juice, vinegar, miso paste, cornstarch, salt, turmeric powder, garlic powder, dry mustard, sweet paprika, and nutritional yeast. Blend on high for a few minutes or until cashews are well blended and sauce is creamy and smooth.
- Pour evenly over the potato onion mixture and cook uncovered in a 350° oven for 30 minutes. You will add the cornflake topping and cook longer.
Cornflake Topping
- Melt 3 Tablespoons vegan butter in a microwave safe bowl for about 30 seconds. Add in the salt, pepper, and cayenne pepper (optional). Stir to mix thoroughly.
- Stir in the cornflakes and mix well.
- After the potatoes have cooked for 30 minutes remove from the oven. Sprinkle the cornflake topping evenly.
- Return to oven and cook for another 25-30 minutes. The potatoes will be tender and the topping lightly browned.
- Allow to sit for about 10 minutes. The sauce will thicken on standing.
Notes
Nutrition
Chop all of the vegetables into very small pieces so they are ready to sauté. Keep the onion separate as you will begin to sauté that first. Just as a reminder, your thawed spinach should be draining. Line a sauté pan with a little veggie broth and add the onion. We don’t use oil to sauté in this recipe. Vegetable broth will do just fine! Sauté for about three minutes until the onion has begun to soften. Add the remainder of the chopped vegetables, including the garlic. Stir around for about 5 minutes or until the vegetables have softened. Do watch your pan though, so that the vegetable broth doesn’t dry up and the pan begin to stick. Add more vegetable broth if necessary. Add in the seasonings, and drained spinach. Stir around a bit and then set aside.
Enter cashews! That’s right – 
ingredients to ensure the crust fits in with your way of eating.
Make sure to drain the water off from the soaked cashews. Add to a 
recipe. The top will be darker and there might be some cracks on top. When you give it a gentle wiggle, it will be mostly firm-ish. The pies will firm a little more as they are cooling. Set on a cooling rack to cool. When you can handle touching the pans, you can put into the refrigerator.
If you happen to only have roasted cashews on hand, then you will need to soak for 2-3 hours to get the rich creaminess that this jalapeño ranch dressing deserves. Make sure to use unsalted nuts or your dressing will be way too salty. If salted nuts are all you have, then rinse well. 
Put all ingredients, including the soaked and drained cashews and dates into a high speed blender or food processor and blend/process on high for about 3 minutes or until smooth and creamy. Important note: Do make sure that all of your dates have actually been de-seeded! (What a horrible noise…and a recipe I just couldn’t recover…sad!)
Start with your eggplant. I’ve never been a fan of eggplant because I never really understood how to cook it correctly. It was always a little slimy-textured to me. If you salt it well and then squeeze out the extra moisture before cooking, you won’t have the texture problem. You can see that I’ve scored and salted it well. Let sit salted for about 30 minutes and squeeze out the extra moisture before cooking it face down on a silicone baking sheet.
Carefully stuff each shell with the ricotta mixture and set in the dish. You will get 18-20 shells – probably depending on the size of your eggplant and how fully you stuff them. Spoon more sauce over of each shell and then sprinkle some 
After the five minutes is up, do a quick release. I use a measuring cup to protect myself from the steam.
