Yes, it’s rich, but this vegan version delivers less of the cholesterol and saturated fat than its dairy version. Use a batch of our homemade vegan cream of mushroom soup recipe to accompany this one.
| Servings |
2/3 cup
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 287 | 0mg | 6g | 29g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
3.9 | Water saved (gallons) [animal consumption only] |
 |
15.6 | Manure (pounds) not deposited into the environment |
 |
17.5 | Grains / feed (pounds) not consumed by animals |
 |
38.3 | Methane (gallons) not created by animals |
 |
468.1 | CO2 (pounds) not released into the atmosphere |
| Recipe Chef | Pamela Kurp |
| Prep Time | 10 minutes |
| Cook Time | 1 1/2 hours |
Ingredients
- 16 oz hashbrowns (plain) (cubed)
- 1 C sour cream (non-dairy)
- 1/4 C buttery spread (melted)
- 2 Tbsp yellow onions (minced)
- 1/2 tsp salt
- 1 C cheddar cheese (soy) (shredded)
- 2 Tbsp Parmesan cheese (non-dairy grated)
Ingredients
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- In an 8 x 8-inch (lightly greased) baking dish, combine all of the ingredients including a batch of our homemade cream of mushroom soup.
- Sprinkle with the Parmesan cheese; bake at 350 degrees for 90 minutes or until the potatoes are tender.
Recipe Notes
Cover and store for up to one week in the refrigerator.
© Mainly Vegan LLC