No-Cheese Hashbrown Broccoli Casserole might not have actual cheese in it but boy, if you weren’t already aware of that, your tastebuds would be tricked for sure. This sneaky side dish has a base of tender shredded potatoes and fresh broccoli, soaked in a creamy, garlicy sauce that brings a taste of cheesiness thanks to the addition of nutritional yeast. So, whether you have a dairy intolerance or you’re just trying to lay off the cheese, No-Cheese Hashbrown Broccoli Casserole is the perfectly sly choice to satisfy your tastebud’s cheese craving!
Ingredients
For the sauce:
- 1/2 cup raw cashews
- 1/2 cup carrot, sliced
- 5-6 cloves garlic
- 5-6 tablespoons nutritional yeast
- 3/4 teaspoon sea salt, plus more, to taste
- 1 1/4 cups unsweetened almond milk
For the casserole:
- 5 cups golden potatoes, shredded and packed
- 5 cups broccoli, chopped
- 3/4 teaspoon sea salt
- 3/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 4 tablespoons nutritional yeast
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Lightly grease a 9×13-inch baking dish.
Step 3 –Soak the cashews and the carrots in very hot water for 20 minutes.
Step 4 –Drain the water from the cashews and the carrots and place them in a blender.
Step 5 –Add the potatoes and the broccoli to the prepared baking dish and top with 3/4 teaspoon of the salt, the black pepper, the garlic powder, and 4 tablespoons of the nutritional yeast and toss to combine.
Step 6 –Add the garlic cloves, the remaining nutritional yeast, the remaining salt, and the almond milk to the blender and blend until it is smooth and creamy. Adjust the seasoning as needed, adding more of the garlic for a richer flavor, more of the nutritional yeast for a cheesier flavor, or more of the salt for a saltier flavor.
Step 7 –Pour the sauce over the potato mixture and toss to combine.
Step 8 –Use the back of a spoon to smooth out the top of the casserole.
Step 9 –Bake the casserole until it is golden-brown and slightly crispy on the edges, about 35-40 minutes.
Step 10 –Serve.