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A closeup of vegan funeral potatoes on a plate.
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Vegan Cheesy Potatoes

Our vegan cheesy potatoes are the perfect casserole for any occasion. Creamy, comforting, and packed with flavor, they're sure to be a hit with vegans and non-vegans alike.
Course Side Dish
Cuisine American
Diet Vegan
Prep Time 5 minutes
Cook Time 50 minutes
Resting time: 5 minutes
Total Time 1 hour
Servings 10 servings
Calories 194kcal
Author Marly McMillen

Equipment

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
  • 1-3 teaspoons garlic powder (see notes)

Corn Flake Topping

Cups - Metric

Instructions

Oven Method:

  • Preheat your oven to 350°F/175°C. Grease a 9x13 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.
    A hand holds a spatula, stirring together vegan cheese and other ingredients in a bowl.
  • Pour in the thawed potatoes.
    Thawed frozen hash brown potatoes are being poured into a bowl with a creamy mixture.
  • Stir this mixture then transfer the mixture to the prepared baking dish.
    A hand holds a spatula, stirring potatoes with a creamy mixture.

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.
    A buttery cornflakes mixture is being poured over potatoes in a baking dish.
  • Serve the potatoes hot. Garnish them with additional grated vegan cheese and/or chopped herbs.

Slow Cooker Method:

  • Prepare Ingredients: Follow the same steps for thawing the potatoes and mixing all the ingredients (vegan cheddar shreds, vegan sour cream, vegan cream cheese, nutritional yeast, salt, pepper, onion powder, garlic powder) in a large bowl. If the mixture is too thick, add 1 to 3 tablespoons of plant-based milk.
  • Slow Cooker Prep: Lightly grease the inside of your slow cooker with non-stick spray or vegan butter.
  • Transfer: Pour the potato mixture into the greased slow cooker and spread it evenly.
  • Corn Flake Topping: Prepare the cornflake topping and sprinkle it over the top of the potato mixture in the slow cooker.
  • Cook: Cover and cook on low for 4-5 hours or on high for 2-3 hours. Check occasionally to make sure the edges aren't burning.
  • Serve: Once the potatoes are tender and the cheese has melted, turn off the slow cooker and let it sit for about 10-15 minutes to set before serving.

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. 

Garlic

I personally love the flavor that 3 teaspoons of garlic powder adds, but I understand that garlic can be a strong flavor for some. If you're unsure, I recommend starting with 1 teaspoon, then adjusting to taste for future batches. That way, you can find the perfect balance for your preferences!

Nutrition

Calories: 194kcal | Carbohydrates: 15g | Protein: 3g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 799mg | Potassium: 44mg | Fiber: 2g | Sugar: 2g | Vitamin A: 316IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 2mg
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