Dairy-Free Cheesy Hashbrown Bake is a creamy and delicious breakfast bake that is perfect on its own or topped with an egg! (Dairy-Free/Whole30)
This “cheesy” hash brown bake needs to be on your next Sunday brunch menu!
You know those creamy hash brown bakes that are creamy on the inside and kind of crusty on the outside … usually they are made with sour cream and cheese and all other sorts of dairy-laden things….. Well I wanted to re-create that very dish, but without dairy 🙂 And I totally did it.
I used my Dairy-Free Sour Cream recipe (a variation of it) to re-create the sour cream flavor and I used nutritional yeast to get that cheesy flavor (It works SO well as a cheese-replacement! Just check out this Dairy-Free Broccoli Cheese Soup!). Onions and garlic sautéed in ghee add a buttery-ness. It all comes together perfectly and I cannot wait for you guys to try it!!
Why You Will Love This Recipe
- Cheesy Goodness: the nutritional yeast here works absolutely perfectly to create that “cheesy” flavor while still keeping this dairy-free! Bonus – nutritional yeast is Whole30 compatible and Paleo (of course, if you feel that using any sort of cheese replacement is too much for you on your Whole30 then please don’t incorporate it into your round – that is going to be different for everyone).
- Whole30: The rest of the ingredient list for this recipe is ALSO Whole30, which is so awesome! This is a great option for when you want to mix up your breakfast recipes. And feel free to add in some breakfast sausage if you want!
Whole30 Compatible Hashbrowns
In case you are having a hard time finding Whole30 compatible hashbrowns, here is a little list for you! Feel free to add any other ones that you may find (I am sure there are others out there) to the comment section at the bottom of the post!
Other Whole30 Breakfasts You Might Like
- Apple Stuffed Sweet Potatoes
- Healthy Baked Egg Cups
- Ultimate Breakfast Casserole
- Sunday Morning Sausage + Mushroom Frittata
- Whole30 Deviled Eggs
What you might need for this recipe:
- 11×7 Glass Baking Pan
- Nutritional Yeast
- 5.4 fl oz can coconut cream
- coconut milk
- apple cider vinegar
Other Recipes You Might Like:
- Healthy Breakfast Tacos
- Easy American Fries
- Whole30 Vanilla Cinnamon Coffee Creamer
- Creamy Asparagus and Prosciutto Frittata
A delicious dairy-free “cheesy” hash brown bake!
- 20 oz shredded potatoes (check ingredients if Whole30 if buying packaged)
- 5.4 fl oz coconut cream (I used the 5.4 fl oz can by Native Forest)
- 2 Teaspoons lemon juice
- 1 Teaspoon apple cider vinegar
- 1 can full-fat coconut milk (pour into mason jar and blend before use – I use an immersion blender))
- 1/4 – 1/2 cup diced yellow onion
- 1 Tablespoon garlic
- 2 Tablespoons ghee (or coconut oil)
- 4 Tablespoons nutritional yeast (I used Bob’s Red Mill)
- 1 1/4 Teaspoon salt
- Prepare 11×7 glass baking pan.
- Preheat oven to 350
- In small mixing bowl combine coconut cream, lemon juice, apple cider vinegar and a pinch of salt. Stir to combine and then set aside.
- In saucepan melt ghee and then add garlic and onion.
- Throw in a pinch of salt and then sauté until the onions reduce, about 2 minutes.
- Remove from heat.
- Take your mason jar (or other container) that you blended your coconut milk in and add nutritional yeast – stir or whisk to combine)
- In large mixing bowl add hash browns, the coconut cream mixture, coconut milk mixture and onion mixture.
- Add 1 1/4 Teaspoons salt and then mix to fully combine.
- Pour into baking pan.
- Sprinkle with additional salt and pepper.
- Bake uncovered for 50-60 minutes.
- Let cool sightly and then serve hot.
- Frozen or Thawed Hashbrowns: you can use either frozen or thawed hash browns, either will work. If you use frozen you may need to cook it a little bit longer.
- Can You use freshly made hash browns: I have only tested this with store-bought hashbrowns, but I would think you could easily make your own and it should turn out just fine as long as you are grating your hashbrowns into a similar size as the store-bought.
Keywords: cheesy hashbrowns