Can I make this casserole ahead of time?

Yes. Assemble the casserole up to 24 hours ahead, cover, and refrigerate. Bake from cold, adding 10–15 minutes to cooking time.

How do I make the cashew sauce creamy without a high-powered blender?

Soak raw cashews for at least 30 minutes in hot water, drain well, then blend with liquid until smooth. A standard blender works if you allow extra soaking time.

What vegan sausage brands work best?

Italian sausage brands like Field Roast, Beyond Meat, or Yves work well. Choose a firmer variety that holds its shape during cooking.

Can I use a different potato variety?

Red, yellow, and russet potatoes all work. Waxy potatoes like red hold their shape better; starchy russets become fluffier.

How do I know when the potatoes are done?

Potatoes should be fork-tender and golden brown at the edges, typically 40–50 minutes baked at 375°F.

Vegan Breakfast Casserole with Cashew Cheese

Name: Vegan Breakfast Casserole with Cashew Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Vegan
Ingredients: 1 tsp avocado oil or any neutral oil; 1 medium onion ((finely chopped)); 3 cloves garlic ((finely chopped)); 2 tbsp parsley ((chopped)); 1 tsp fresh rosemary ((or sage, If using dried herbs, reduce to 1 tsp)); 3 medium potatoes ((red or yellow or russet, cut in a ⅓rd inch dice)); 14 oz vegan Italian sausage ((roughly chopped)); 1/2 tsp red pepper flakes; Salt to taste; 3/4 cup raw cashews ((soak for 30 minutes unless using a high-powered blender)); 1½ cups water; 2 tsp onion powder; 1 tsp garlic powder; 1/4 cup nutritional yeast; 1/2 tsp rosemary ((or sage)); Salt and ground black pepper to taste

CookOSBeta

Vegan Breakfast Casserole with Cashew Cheese | CookOS

Ingredients

1 tsp avocado oil or any neutral oil
1 medium onion ((finely chopped))
3 cloves garlic ((finely chopped))
2 tbsp parsley ((chopped))
1 tsp fresh rosemary ((or sage, If using dried herbs, reduce to 1 tsp))
3 medium potatoes ((red or yellow or russet, cut in a ⅓rd inch dice))
14 oz vegan Italian sausage ((roughly chopped))
1/2 tsp red pepper flakes
Salt to taste
3/4 cup raw cashews ((soak for 30 minutes unless using a high-powered blender))
1½ cups water
2 tsp onion powder
1 tsp garlic powder
1/4 cup nutritional yeast
1/2 tsp rosemary ((or sage))
Salt and ground black pepper to taste

16 Ingredients

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Instructions

1
Preheat the oven to 350 degrees F/180 degrees C
2
Make the cheesy sauce by combining all ingredients and blending into a really smooth paste. Set aside.
3
Place the diced potatoes in a saucepan, cover with water by an inch, then bring to a boil. Cover, turn heat to a simmer, and cook the potatoes 10 minutes or until very tender. Drain out the water and reserve the potatoes.
4
In a large skillet, heat the oil. Add the onions, garlic, parsley and rosemary (or sage) to the oil. Season with salt and ground black pepper and saute, stirring, for five minutes over medium heat or until the onions are soft.
5
Add the sausage, red pepper flakes and potatoes and continue to cook, about five minutes. Check seasoning and add more pepper and salt if needed.
6
If you are using a cast iron or a stove-to-oven skillet, arrange the potato mixture in an even layer and pour the cheesy sauce over it evenly. If using a baking dish, like I did, transfer the potato sausage mixture to the baking dish and pour the cheesy sauce on top.
7
Transfer the skillet or baking dish to the preheated oven and bake 30 minutes or until the top starts to lightly brown. Switch to the broil function on your oven and broil for another five minutes on the highest setting, or until gold-brown spots appear on the potatoes and cheesy sauce. Garnish with more parsley if you wish, and serve hot or at room temperature.