Can I use frozen hash browns instead of fresh shredded potatoes?

Yes, frozen hash browns work but will release more moisture during baking, resulting in a wetter texture. Thaw and squeeze out excess liquid before adding to the bake.

What can I substitute for cashews in the cheese sauce?

Sunflower seeds work well for a nut-free version. Use the same 1/2 cup amount and soak before blending to achieve a creamy texture.

Is this recipe truly oil-free?

Yes. The cheese sauce uses only cashews or sunflower seeds, nutritional yeast, garlic, carrot, and dairy-free milk—no added oil in any component.

How do I know when the bake is done?

Bake until the top is golden and the edges are set. The potatoes should be tender when pierced with a fork, typically 35-45 minutes at standard oven temperature.

Can I make this ahead?

Yes. Assemble the bake up to 24 hours ahead, cover, and refrigerate. Add 5–10 minutes to baking time if baking from cold.

Cheesy Broccoli Hashbrown Bake (Oil-Free)

Name: Cheesy Broccoli Hashbrown Bake (Oil-Free)
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Gluten-Free
Ingredients: 1/2 cup raw cashews ((if nut-free, try subbing sunflower seeds)); 1/2 cup sliced carrot ((could also sub red or orange bell pepper)); 5-6 cloves garlic; 5-6 Tbsp nutritional yeast; 3/4 tsp sea salt, plus more to taste; 1 ¼ cups unsweetened plain dairy-free milk ((e.g. almond, rice, or oat milk)); 5 cups packed shredded golden potatoes ((or sub frozen hash browns, but they will be a bit more wet when baked)); 5 cups chopped broccoli ((bite-size pieces)); 3/4 tsp each sea salt and black pepper, plus more to taste; 1 tsp garlic powder; 4 Tbsp nutritional yeast

CookOSBeta

Cheesy Broccoli Hashbrown Bake (Oil-Free) | CookOS

Ingredients

1/2 cup raw cashews ((if nut-free, try subbing sunflower seeds))
1/2 cup sliced carrot ((could also sub red or orange bell pepper))
5-6 cloves garlic
5-6 Tbsp nutritional yeast
3/4 tsp sea salt, plus more to taste
1 ¼ cups unsweetened plain dairy-free milk ((e.g. almond, rice, or oat milk))
5 cups packed shredded golden potatoes ((or sub frozen hash browns, but they will be a bit more wet when baked))
5 cups chopped broccoli ((bite-size pieces))
3/4 tsp each sea salt and black pepper, plus more to taste
1 tsp garlic powder
4 Tbsp nutritional yeast

11 Ingredients

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Instructions

1
Preheat oven to 400 degrees F (204 C) and lightly grease a 9x13-inch (or similar) size baking dish (adjust number/size of pan if altering batch size).
2
Soak cashews and carrots in very hot water for 20 minutes. Then drain the water and add them to a high-speed blender.
3
If using a box grater, grate potatoes using the side with medium-sized holes. If using a food processor, cut into small pieces and use the grater attachment to grate the potatoes. Place the grated potatoes in a thin dish towel (or nut milk bag) and squeeze out the extra liquid (this prevents a soggy hashbrown bake).
4
Add grated, drained potatoes and chopped broccoli to the prepared baking dish and top with sea salt, black pepper, garlic powder, and nutritional yeast. Toss to combine.
5
To the blender, add garlic, nutritional yeast, salt, and almond milk and blend until smooth and creamy. Adjust flavor as needed, adding more garlic for zing, nutritional yeast for cheesy flavor, and salt for saltiness. It should be quite garlicky, cheesy, and salty, so don’t be shy.
6
Pour the sauce over the potatoes and broccoli and toss to combine. Then use the back of a spoon to smooth out the top.
7
Bake for 35-40 minutes or until golden brown and slightly crispy on the edges. Bake slightly longer for crispier edges. Optionally, for an even crispier surface, turn the oven to broil in the last few minutes.
8
Best when fresh. Store leftovers covered in the refrigerator for up to 3-4 days. Not freezer friendly. Reheat in a 350 degree F (176 C) oven until warm.