Ingredients:

  • 1 cup raw cashews, soaked and drained
  • 1/2 cup low sodium vegetable broth
  • 1/2 cup nutritional yeast
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1 tsp sea salt
  • 1/2 cup vegan cheddar shreds
  • 24 oz shredded hash browns, thawed
  • 4 cups fresh broccoli florets, chopped
  • 1/2 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp avocado oil

Instructions:

  1. Preheat your oven to 400°F (200°C) and lightly grease a 9x13 inch baking dish.
  2. Steam the broccoli florets for 3-4 minutes until bright green and tender-crisp; set aside.
  3. In a high-speed blender, combine soaked cashews, vegetable broth, nutritional yeast, lemon juice, garlic powder, onion powder, smoked paprika, and salt. Blend until completely smooth.
  4. Sauté the diced onion and minced garlic in avocado oil over medium heat until translucent, about 5 minutes.
  5. In a large mixing bowl, combine the thawed hash browns, steamed broccoli, sautéed onion and garlic, and the blended cheese sauce. Toss until evenly coated.
  6. Spread the mixture into the prepared baking dish and top with vegan cheddar shreds if desired.
  7. Bake for 40-45 minutes until the edges are bubbling and the top is golden brown.
  8. Let the casserole rest for 5-10 minutes before serving to allow the sauce to thicken.