Vegan Funeral Potatoes
This vegan Funeral potatoes recipe is a casserole dish often served at potlucks, gatherings, and events such as funerals. It’s an easy recipe, made with frozen potatoes, vegan cheese, and a creamy sauce made with vegan sour cream and seasonings.
Why are they called Funeral Potatoes?
Funeral potatoes are popular in the United States, particularly in the western and midwestern regions. Why? Because they are quick to throw together and they are a crowd favorite at potlucks, gatherings, and events such as funerals (thus the name).
Imagine frozen grated potatoes and a creamy sauce made with sour cream and all the right seasonings. I’m going to show you how to make funeral potatoes vegan. It’s easy!
I’ve got a simple quick fix to replace the creamy condensed soup, which is usually not dairy-free.
Key Ingredients
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Potatoes — You’ll need one package (around 4 cups) of frozen grated potatoes.
- Cheese — I prefer vegan cheddar shreds, but you can substitute vegan mozzarella shreds.
- Sour Cream — We’ll be using a half-cup of vegan sour cream. Use your favorite brand or make homemade cashew cream.
- Cream cheese — To keep things simple, we’ll use vegan cream cheese instead of cream of mushroom soup, which is not vegan.
- Seasonings — For flavor, we’ll use some nutritional yeast flakes, salt, ground black pepper, onion powder, and garlic powder.
- Corn flakes — This cereal creates a nice, crispy topping when combined with vegan butter.
What Makes This Recipe Shine?
- EASY — With a small number of ingredients, this recipe comes together in minutes and most of the time is in the oven. That makes it an easy casserole to make!
- CREAMY — Everyone loves creamy potatoes and this recipe delivers!
- CROWD FAVORITE — Take this dish to a potluck and watch it disappear!
Vegan Meals with Potatoes
I love serving vegan meals with potatoes. You can serve these vegan funeral potatoes as a side dish alongside other comfort food classics. Here are some favorites:
- Vegan Meatloaf — This lentil meatloaf is perfect to serve with potatoes.
- Vegan Chicken — It may sound complicated to make your own vegan chicken, but this recipe shows it’s pretty simple!
- Vegan Turkey — You can change up the seasonings and baste it and have a tasty vegan turkey to serve with your potato dish.
- Vegan Ham — Potatoes and ham are always a great flavor combination!
- Veggie Burgers — Any veggie burger can be served with potatoes, from my Vegan Black Bean Burger to my Vegan Big Mac recipes!
Storage Tips
Store leftover potatoes in an airtight container in the fridge for up to 5 days. They can be frozen in a freezer-safe container for up to 2 months.
Vegan Sides
If you love these dairy-free funeral potatoes, here are more tasty vegan sides to try:
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Vegan Cheesy Potatoes
Ingredients
- 1 32-oz bag frozen grated potatoes, thawed
- 1 cup vegan cheddar shreds
- ½ cup vegan sour cream
- 1 cup vegan cream cheese
- 1 tablespoon nutritional yeast flakes
- 2 teaspoons salt
- ¼ teaspoon ground black pepper
- 3 teaspoons onion powder
- 3 teaspoons garlic powder
Potato Topping
- 2 cups corn flakes cereal
- ¼ cup vegan butter, melted
Instructions
- Preheat your oven to 350°F/175°C. Grease a 9×13 pan.
- Set out frozen potatoes to thaw.
- In a large mixing bowl, combine the vegan cheddar cheese, vegan sour cream, vegan cream cheese, salt, pepper, onion powder, and garlic powder. Mix well to combine. If the mixture is too thick, stir in 1 to 3 tablespoons plant-based milk.
- Pour in the thawed potatoes.
- Stir this mixture then transfer the mixture to the prepared baking dish.
For the Potatoes Topping:
- Combine cornflakes with melted vegan butter. Stir until coated.
- Sprinkle cornflakes over the casserole. Bake uncovered in the preheated oven for 50 to 55 minutes, or until the top is golden brown and the potatoes are heated through.
- Serve the potatoes hot. Garnish them with additional grated vegan cheese and/or chopped herbs.
Recommended Equipment
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Notes
Make Ahead
Assemble the casserole except for the topping. Cover it and refrigerate for 1 to 2 days. When you’re ready to bake, prepare the topping, and distribute it on top of the casserole. Increase the baking time for an additional 5-10 minutes if it’s coming straight from the fridge.Thawing Potatoes
Place the frozen hash browns in the fridge the night before so they can thaw overnight.The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
I would like to try to make this for a church dinner (to give me something to eat). Do you have any recommendations about the best brands of vegan cream cheese and sour cream to use in your recipe? I like Violife cheddar shreds, so I’ll probably use those. Most of the vegan cream cheese brands are very stiff and hard to measure. I’m still looking for a good substitute for regular sour cream. Thanks!
Hi Jim. This is a great plan – we do this a lot when we’re going to dinners (bring our own so we have something to eat!). I think Tofutti has the best flavor when it comes to vegan cream cheese. I think Daiya cream cheese is a bit wonky tasting, but I usually can add a bit more garlic to cover it up! But some people can’t get over that taste. If that’s you, then you might want to go with Tofutti. Philadelphia is supposed to have a plant-based cream cheese, but I haven’t tried it yet. Regarding sour cream, I really really like Forager. Such a great flavor, but not always easy to find and it can be pricey. I usually buy it when it’s on sale. Tofutti’s sour cream is really good too. I have a much easier time with sour cream – most of them are pretty good. I also will use Forager’s plain yogurt in place of sour cream. Sprouts has a store brand coconut plain yogurt that is super creamy like sour cream. I hope this is helpful. Let me know if you have more questions!
This potato dish was so easy. We loved it!
I’m so glad you liked it Janine!