Healthy, Plant-Based Funeral Potatoes [Vegan, Easy]
Perfect for holidays, but easy enough to make any night of the week!
Servings Prep Time
4 20minutes
Cook Time Passive Time
30minutes 30minutes
Servings Prep Time
4 20minutes
Cook Time Passive Time
30minutes 30minutes
Ingredients
Instructions
  1. Cook potatoes in Instant Pot (15 minutes), boil on the stove, or bake whole in the oven. When potatoes are cool enough to handle, peel and chop into 3/4 inch pieces.
  2. Preheat oven to 425. Meanwhile pour about 3 cups hot water over the cashews and allow them soak.
  3. Saute onion and garlic in a skillet with a splash of water for 7-8 minutes until soft.
  4. Add plant milk, lemon juice and salt to blender. After at least 5 minutes soak time, drain cashews and add to blender. Blend until smooth.
  5. When potatoes are well-cooked and cooled, peel and chop into 3/4 inch pieces and mix with cashew sauce and green onions if using in large bowl. Carefully pour mixture into 2.5 qt, 8×11 pan.
  6. Bake for 30 minutes or until bubbly and brown. If using additional corn flakes or other topping, add after 20 minutes bake time.
Recipe Notes

Notes: To save time, frozen hash browns can be used. For best results, thaw in advance and choose a brand that has only potatoes in the ingredient list.

Recipe is doubled in photo in an 11 x 15 pan.