Creamy Vegan Funeral Potatoes You'll Be Proud to Serve
Servings: 12
Calories: 355kcal
Naturally dairy-free, these funeral potatoes are creamy and saucy and make with nutritional yeast, cashews, and other seasonings that lend a tangy flavor. Easy to make with frozen diced potatoes, this traditional cheesy potato dish will be a popular dish with your crowd.
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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 (see notes)
- 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
This recipe contains nuts. You MUST disclose to anyone eating these potatoes as nuts normally aren't found in cheesy potatoes.
The cayenne pepper is a flavor you might not like if you don't like the heat. Use only if your family will enjoy that.
Kellogg's Corn Flakes may not vegan as they contain vitamin D3 from an unnamed source. There are other bands of Corn Flakes though, so read the labels. If you are not able to find corn flakes that are within your ethics, sub in panko bread crumbs (read the label) or Ritz Crackers.
Nutrition
Serving: 1cup | Calories: 355kcal | Carbohydrates: 57g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Sodium: 693mg | Potassium: 715mg | Fiber: 5g | Sugar: 3g | Vitamin A: 550IU | Vitamin C: 20.7mg | Calcium: 27mg | Iron: 8.8mg