Name: Creamy Vegan Hashbrown Potato Casserole
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Ingredients: 1 tablespoon olive oil; 1 large sweet yellow onion, chopped (about 2 cups); 1 teaspoon minced garlic; 1½ teaspoons salt, divided; 32 ounces frozen diced hashbrown potatoes (gluten-free); 3 tablespoons dairy-free butter; ¼ cup gluten-free flour; 2 cups vegetable broth; ¼ cup vegan mayonnaise; 3 tablespoons dairy-free sour cream or unsweetened plain yogurt; 1 teaspoon salt; 1 tablespoon nutritional yeast; Pinch of pepper; 1 teaspoon paprika for dusting on top

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This Creamy Vegan Hashbrown Potato Casserole features frozen diced hashbrown potatoes that are coated in a creamy, dairy-free and gluten-free gravy-like sauce and then baked in the oven for an easy and convenient potato side dish that everyone will love!

overhead shot of creamy vegan hashbrown casserole in a baking dish with a serving spoon in the casserole dish.

Table of Contents

With Thanksgiving right around the corner (already😳) I thought it’s about time I get this yummy Creamy Vegan Hashbrown Potato Casserole up on the Healthy Little Vittles blog. I have been making this dish for years and I’m not sure why it has taken me so long to share it with you.

This potato casserole has been a big hit with family and friends, my one friend even used to call these crack potatoes 🤭. I think you’re going to love this potato recipe as well, so let’s get right to it!

Why You’ll Love This Potato Casserole

Convenient. Skip the peeling or shredding with the use of frozen diced hashbrown potatoes! There’s also no need to thaw the potatoes prior to baking! 👏🏻

It’s easy to make! Simply sauté a chopped sweet yellow onion, make a creamy roux in a skillet, and pour the thick and creamy gravy over store-bought frozen diced hashbrown potatoes. Bake and enjoy!

Simple ingredients. The ingredients used to make this potato casserole are simple, and you may even have them on hand already! I like to keep a bag of frozen hashbrowns in my freezer for when the craving hits!

It’s dairy-free but still creamy! No one will ever know this potato casserole is dairy-free! It’s a great option to make for your family and friends who have a dairy allergy or are lactose intolerant, and yet everyone will still enjoy this side dish.

No fancy kitchen equipment is needed. All you need is a large skillet, cutting board and knife, large bowl, baking dish and aluminum foil.

hashbrown casserole served on a plate with the casserole dish in the background.

Ingredients

Frozen diced hashbrown potatoes. Most grocery stores have diced hashbrown potatoes in the freezer section. Be sure to choose gluten-free hashbrowns.

Olive oil. Olive oil is used to sauté the onion.

Yellow onion. Sweet yellow onion pairs so well with potatoes! It’s the perfect addition to this potato casserole. You will need 1 large onion, about 2 cups of chopped onion.

Garlic. I like to use pre-minced garlic for ease in meal prep, but feel free to use a clove of garlic, minced.

Butter. Dairy-free butter is used in the roux and allows the gravy to be rich and creamy. If you prefer, you can use more olive oil, coconut oil, or avocado oil in place of the butter.

Gluten-free flour. I used a gluten-free 1:1 baking flour (affiliate link), but any gluten-free all purpose flour will work. I would not suggest using almond flour in this recipe. You need a flour that is going to act as a thickener in the roux that makes the gravy thick and creamy.

Nutritional yeast. One tablespoon of nutritional yeast adds a touch of cheesy flavor to the creamy gravy.

Vegetable broth/stock. You will need 2 cups of vegetable broth to make the gravy.

Vegan mayonnaise. I like to use Follow Your Heart Vegenaise (not sponsored). It’s my go-to real mayo substitute.

Dairy-free sour cream or yogurt. If you can’t find dairy-free sour cream, plain, unsweetened yogurt will also work.

Salt & pepper. You will need 1½ teaspoons salt, plus more to taste if desired.

Paprika. I used smoked paprika on top of the potato casserole, I like the smoky flavor it adds, but you can use plain paprika as well.

close up of hashbrown casserole served on a plate with the casserole dish in the background.

Optional Add Ins

Bell pepper. Much like in an egg casserole, you might try adding chopped bell pepper.

Plant-based meat. If you want to make this Creamy Vegan Hashbrown Potato Casserole more of a full meal, feel free to add some cooked plant-based sausage, bacon. Chicken or ground beef could even work!

Fresh Veggies. You could add broccoli florets to this casserole, maybe even spinach or mushrooms.

How To Make This Potato Casserole

Preheat the oven to 400 degrees Fahrenheit. Grease a 9×9 square baking dish or 9×13 baking dish with cooking spray and set aside.

Add 1 tablespoon of olive oil to a medium skillet over medium heat. Add the chopped onion, garlic and ½ teaspoon of salt. Cook the onion until softened and translucent, stirring occasionally.

sauteed onions in a skillet with a wooden spoon.

While the onion is cooking, add the frozen hashbrowns to a large bowl. Try to break up the pieces the best you can. I like to hit the package on the counter a few times to break up the larger chunks. When the onions are done, add them to the large bowl with the potatoes.

sauteed onions in a bowl with frozen diced hashbrown potatoes.

Place the skillet back onto the stove to make the roux. Melt the butter over medium heat. Whisk in the flour until all the butter has been absorbed. Slowly pour in the vegetable broth, whisking constantly until you have no flour chunks left. Add the mayonnaise, sour cream/yogurt, 1 teaspoon salt, nutritional yeast, and a pinch of pepper and continue to whisk until the mixture starts to thicken and bubble.

action shot of whisking the roux in a skillet.

Pour the gravy over the potatoes and onions and stir well, covering the potatoes completely. Spoon the potatoes in the baking dish. Sift about 1 teaspoon of paprika on top of the potatoes, cover with aluminum foil and bake in the oven for 50 minutes.

frozen hashbrown potatoes stirred into the roux in a glass bowl.

For the last 5 minutes, remove the foil, turn the oven up to broil and broil the potatoes for 3-5 minutes to get the top golden brown and slightly crispy, watching carefully so it doesn’t burn. Allow the potato casserole to set up for about 15 minutes and serve.

a casserole dish with baked creamy vegan hashbrown potatoes and a spoon scooping some out.

Ways To Serve Hashbrown Casserole

I like to enjoy this Creamy Vegan Hashbrown Potato Casserole as a side dish for a savory dinner alongside crispy tofu and a cooked vegetable, maybe served with a fresh salad, cauliflower steaks, or in place of mashed potatoes with my vegan meatloaf. This hashbrown casserole a great addition to your Thanksgiving dinner spread or you can even serve this potato casserole for brunch maybe with some scrambled tofu, cinnamon rolls, or a delicious fruit salad.

Can I Use Shredded Hashbrowns Instead?

I haven’t made this recipe using shredded hashbrowns but I think it would work just fine! Please let me know if you try it and leave a comment below 🙂 .

Can I Make This Hashbrown Casserole Ahead Of Time?

Yes! You can easily make this casserole the day before and reheat it prior to serving. Keep it covered and stored in the refrigerator and then heat in the oven, covered, for about 30 minutes prior to when you’re ready to serve.

close up overhead shot of creamy vegan hashbrown potato casserole on a plate.

How To Store Leftovers

If there happens to be leftovers, this Creamy Vegan Hashbrown Potato Casserole makes for fantastic leftovers! It heats up well in the microwave and is easy to store. I suggest storing any leftover potato casserole in a glass airtight container in the refrigerator for up to 3 days.

Can I Freeze This Casserole?

Yes, this potato casserole can be frozen and then baked in the oven when you’re ready to enjoy.

3/4 shot of creamy vegan hashbrown casserole in a baking dish with a serving spoon in the casserole dish.

How To Reheat

You can either reheat leftover potato casserole in the microwave or in the oven. The microwave will be quicker, but either one will do the job.

If you’re planning on reheating the casserole in the oven, feel free to store leftovers right in the baking dish covered tightly with aluminum foil- this way you can just pop the whole dish in the oven.

if you like this casserole you might also like my Vegan Green Bean Casserole!

a close up of a spoon scooping some green bean casserole topped with crispy fried French onions out of a casserole dish

Vegan Green Bean Casserole

This Vegan Green Bean Casserole makes the perfect side dish to any meal but of course is a go-to recipe for Thanksgiving! This gluten-free casserole is simple to make, with a homemade, dairy-free creamy mushroom roux (no canned cream of mushroom soup!) You have the option to make your own crispy fried onions, or you can use gluten-free store-bought crispy fried onions.

Make This Recipe

Let me know what you think about this easy side dish recipe down below in the comments section as well as giving it a five rating ⭐️⭐️⭐️⭐️⭐️ so that others can discover a dairy-free, made-from-scratch potato casserole. Be sure to tag me on Instagram, Facebook, or Pinterest if you make it!

Creamy Vegan Hashbrown Potato Casserole