Cheesy Vegan Corn Flake Potato Casserole
Prep Time
25 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 45 mins
 
Chunks of potatoes are baked up in an ooey, gooey, cheesy dairy-free sauce and sprinkled with crispy homemade corn flake topping to make this comforting and totally vegan casserole.
Course: Side
Servings: 8
Calories: 385 kcal
Author: Alissa
Ingredients
For the Corn Flake Topping
  • 1 1/5 cups cornmeal
  • 1 tablespoon vegan granulated sugar, I used coconut
  • 1/2 teaspoon salt
  • 3/4 cups water
  • 1/4 cup vegan butter, melted
For the Sauce
  • 1 medium, 10 ounce Russet potato, peeled and chopped
  • 1 medium carrot, chopped
  • 1 1/2 cups unflavored soy or almond milk
  • 1 cup raw cashews, soaked in water 4-8 hours and drained
  • 1/4 cup nutritional yeast flakes
  • 1/4 cup vinegar-based hot sauce, I used Cholula
  • 3 tablespoons white miso paste
  • 1 tablespoon red wine vinegar
  • 1 garlic clove
  • 1/2 teaspoon salt, plus more to taste
For the Casserole
  • 2 pounds about 3 medium Russet potatoes, peeled and finely diced (1/2 inch or smaller)
  • 1 medium onion, diced
Instructions
  1. Preheat the oven to 350° and line a baking sheet with parchment paper.
  2. Begin making the corn flake topping by stirring the cornmeal, sugar, and salt together in a small bowl. Pour in the water and stir to form a wet paste. Spread the mixture in a thin square, about 14 x 14 inches, on the parchment linked baking sheet. Place it into the oven and bake for about 15 minutes, until it begins to crack and brown around the edges. Remove from the oven and set aside to cool.
  3. While the corn flake topping bakes, make the sauce. Place the potato and carrot into a medium saucepan and cover with water. Place over high heat and bring to a boil. Cook until very tender, about 15 minutes. Remove from heat and drain into a colander. Transfer the potato and carrot to a blender or food processor and add all other sauce ingredients. Blend until smooth, stopping to scrape down the insides of the bowl or pitcher as needed. Taste test and adjust the salt or any other seasonings to your liking.
  4. To make the casserole, place the potatoes, onion, and sauce into a large mixing bowl and stir until fully incorporated. Transfer the mixture to a 9 x 9 inch square baking pan.
  5. Break the corn flake mixture into corn flake-sized pieces and place them into a medium bowl. Add the melted vegan butter and toss to coat. Arrange the corn flakes in an even layer on top of the casserole.
  6. Bake until the corn flakes are lightly browned and the potatoes are tender, about 1 hour. Remove from the oven and allow to sit for 5-10 minutes before serving.
Recipe Notes

Cornflake topping adapted from Always Order Dessert.

Nutrition Facts
Cheesy Vegan Corn Flake Potato Casserole
Amount Per Serving
Calories 385 Calories from Fat 143
% Daily Value*
Fat 15.9g24%
Saturated Fat 2.8g14%
Sodium 650mg27%
Potassium 948mg27%
Carbohydrates 52.4g17%
Fiber 7.5g30%
Sugar 7.4g8%
Protein 11.4g23%
Calcium 40mg4%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.