Shredded Potatoes in “Cheese” Sauce

1 (28-32 oz) bag frozen shredded hash brown potatoes, partially thawed
1 onion, finely chopped (OPTIONAL)
3 medium potatoes, peeled and cut into chunks
1 large carrots, peeled and cut into larger chunks
3 cups water
½ cups nutritional yeast
⅛ cup mild olive oil or grape seed oil (OPTIONAL)
1 Tbsp vegetarian chicken-style seasoning
1 tsp salt
½ tsp garlic powder
Several Dashes red hot pepper sauce (such as Frank’s)


Preheat the oven to 350º degrees. Oil a 2 to 2½ quart baking dish. Spread the hash browns into the dish, sprinkle with onions (if using) and set aside. To make “cheese” sauce:  In a small saucepan, combine the potatoes, carrot and water, cover and boil for 15-20 minutes, or until the veggies are fork tender. SAVE the cooking Liquid. In a blender, combine the cooked vegetables, 2 cups of the cooking water and all of the remaining ingredients, blend until smooth. Pour the sauce over the potatoes and onions. Stir gently to combine. Sprinkle with paprika. Bake the potatoes for 45 minutes, or until bubbly hot and beginning to brown on top. Serve hot.


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