Vegan ‘Cheezy’ Potato Casserole


Vegan"Once A Year"  'Cheezy' Potatoes from - the best non dairy potato casserole you'll ever eat ♥


This potato casserole has been handed down from my husband’s family now to my family for decades of holiday meals.  Unfortunately, there is almost Nothing nutritious about the original recipe.  I felt the need to finally come up with a Vegan version that I could enjoy for the holidays.  My new version is admittedly still very processed with store bought Vegan cheeses but with my work schedule this month and my close proximity to no less than 5 health food grocery stores, I’ve splurged on convenience and taste for this recipe re-do.

So before you start wincing about the store bought ingredients in my version, I’ll share just how ‘un-healthful’ the traditional family recipe is:

2 pounds diced potatoes, 2 cups sour cream, 3 cups of cheddar cheese, 1 can cream of chix soup, 1/2  pound of butter and some cornflakes.  

Yea.  Delicious and heart-horrible to say the least.

My version came out slightly less tasty.  But you can eat half the pan if you’d like without much guilt at all!

Vegan"Once A Year"  'Cheezy' Potatoes from - the best non dairy potato casserole you'll ever eat ♥


If you’d really like to make this delicious potato casserole, but don’t have access to store bought vegan cheeses, I’d suggest visiting these sites for some awesome homemade non dairy cheese options.

Vegan Yack Attack– White Bean Cheese Sauce,  Vedged Out – Raw Extra Sharp Cheese,  The Simple Veganista’s Cashew Ricotta

Vegan Cheezy Potato Casserole
  1. 14 oz Vegan Mushroom Gravy
  2. 4 Tbs. Vegan Butter melted
  3. 8 oz. Vegan Cheddar Cheese *shredded
  4. 4 oz. Vegan Ricotta Cheese
  5. 1 small white onion, diced small
  6. 12 oz. Silken Tofu
  7. 1 tsp red pepper flakes
  8. 1/2 tsp dried dill
  9. 1 tsp sea salt
  10. 1/2 tsp black pepper
  11. Blend together all the above ingredients in a food processor until smooth
Stir in
  1. 28 oz bag frozen diced potatoes THAWED overnight in the fridge!!
  2. (I used Ore-Ida brand O'brien style)
For the toppping
  1. 3 cups of Vegan Cornflakes *try to find a low corn syrup brand, I used Kashi
  2. 8 Tbs. Vegan Butter - melted
  3. Stir the butter and crushed cereal together to make the topping
  1. Blend the first 10 ingredients together in a food processor until smooth, maybe 30 seconds.
  2. Stir in the 'Thawed' diced potatoes with the cheese mixture. Transfer to a glass baking pan 9" x 9"
  3. Stir the cereal crumbs and melted butter together and spread over top of the potatoes. Cover with foil and bake for 45 minutes at 350 degrees. Remove foil and bake another 15 minutes or until the top is lightly browned. Let sit for up to 30 minutes prior to serving to allow the potatoes to firm up some.

Even with my veganized version, this isn’t an everyday dish.  But at holiday time or any special occasion, it will definitely be a hit.

I cooked mine in a large  slow cooker for 1 hour on high and then 2 hours on low.  They were not as browned on top but still had a great consistency without taking up space in the oven to cook.  They re-heat well or can even be freezed for another special event.

Vegan"Once A Year"  'Cheezy' Potatoes from - the best non dairy potato casserole you'll ever eat ♥

1 year ago, I made up a batch of these:  Ornament Cake Balls


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7 thoughts on “Vegan ‘Cheezy’ Potato Casserole

    1. Angela @ Canned Time Post author

      The dill is very subtle. You may not know its there if you didn’t read the recipe. I added it in along with the tofu to make up for the sour cream in the original version from my Mother-In-Law. I’m sure if you increased the amount a tad it would be a wonderful added flavor for the dish.
      As for red pepper, we use it more than salt in dishes these days I think. It doesn’t make these potatoes ‘hot’ though. It just adds some flavor background. Hope you try them out (even though they have more than 8 ingredients) 😉

  1. narf77

    My luxury vegan nacho’s pale into insignificance next to this gorgeousness! I would probably kill for potatoes. They are the most soul satisfying food and one that I held dear to my heart for my whole life up until this year when I gave them up for lent (and the sake of fitting through the door again). So far I still fit through the door but at Christmas time, I don’t have visions of sugar plums, my visions are of this gorgeous cheezy casserole (cheeze is my other JOY food 😉 ) being set down in front of me. Bollocks to people questioning the purchased vegan cheezes…we might be vegan’s but whoever said we had to be Buddhists along with that moniker? Since when do we have to live our lives austerely and solely on kale and mung beans (although kale and mung beans ARE tasty! 😉 )…its those damned “vegan police” again isn’t it? Guess what vegan police…this little black vegan duck is going to be maxing out on the grub come Christmas! There may be unctuous sour cream…there may be mountains of guacamole…the event might even contain 2 bags of tortilla chips…I might even need to press my washing up tub into the picture to contain it all but who cares! This is “my” life and if I want to eat gorgeous luxury vegan nachos (wish I had a bathtub… 😉 ) or this magnificently scrumptious looking cheezy potato casserole (that I am salivating over just thinking about) I will! Can you guess I am a little over the “Clean Eating” brigade? Any more kale and I might have to go over to the dark (potato) side! 😉

    1. Angela @ Canned Time Post author

      Here Here Woman! You are geared up today aren’t you?
      I only mentioned the store bought products with an apology because I know that so many readers don’t have such an opportunity to buy things when they don’t have the time to mix it up themselves. Incidentally, I have a huge pot of Mung Bean soup cooking in the slow cooker so I must confess that I do try to not over indulge at the Holidays. In fact for November, I ate salads for dinner almost every night trying to keep the lid on the weight gain possibilities this month. I found out that I slept so much better eating the salads that didn’t weigh me down before bed that I’ve continued using them for a lot of my dinners regularly now. I like to keep my potatoes and chips to mornings when my job burns everything quite quickly. I’m spoiled being able to indulge in the great tastes of veganism as well as munching on a bit of Kale and smoothies. I’m definitely in agreement with your consensus about the police though. We have enough to worry about with our own diets and nutrition without scolding others. Like I say, I mentioned the store bought mostly out of appreciation for having them available when needed. I’m a huge ingredient label reader and ‘hey’ if they used good stuff to make it, why not let them make it?
      My true dream is to have a huge calorie burning garden to tend as you do there though. Ain’t gonna happen in this decade though so buy, buy buy I will for now.
      Enjoy a big bunch of those nachos for me this week too will ya?
      Thanks Fran ♥

      1. narf77

        I will :)…sorry about the rant, I have been noticing people dropping “vegan” from their blog titles and images all over the place and inserting “clean eating”…does that mean the food has been scoured to within an inch of its life or is it just the next (ho-hum) latest greatest fad? the latter methinks 😉

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