• 8servings
  • 35minutes
  • 95calories

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Nutrition Info . . .

VitaminsA, B2, C, P
MineralsSelenium, Copper, Manganese, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup water

  2. 1/2 cup raw cashew nuts

  3. 1/2 tablespoon onion powder

  4. 1/2 teaspoon garlic powder

  5. 2 tablespoons vegetarian poultry seasoning (I use McKays vegan chicken style seasoning)

  6. 1/2 cup onion , finely diced

  7. 2 lbs frozen shredded hash browns (about 8 cups)

Instructions Jump to Ingredients ↑

  1. Blend cashews and water or coconut milk with seasonings for at least 1 minute until smooth.

  2. Pour over potatoes and add the diced onion. Mix well with hands to coat all the potatoes. May freeze some of the uncooked mix for future use.

  3. Place on a nonstick or lightly oiled cookie sheet and place on bottom rack of unheated oven. Turn on the oven to 400 degrees F and bake for 20-30 minutes until golden brown on the edges and lightly browned in places on the bottom. NOTE: Don't overbake, or they will become dry.

  4. Pile in a serving dish to retain some of the moisture and serve. The serving dish may be covered and placed in a warm oven. Don't leave them warming for more than 20 minutes or they will begin to discolor.


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