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This Creamy Cashew Potato Casserole is whole30 compliant and so so deliciously decadent!

Creamy Cashew Potato Casserole {Whole30}

  • Author: Kelsey


  • 1 1/2 cups cashews (soaked for 18 hours)
  • 1 cup water
  • 2 teaspoons lemon juice
  • ½ cup nutritional yeast
  • Salt & pepper
  • 1 tablespoon oil
  • 5 cups frozen hash browns (separated)
  • ½ onion, chopped
  • 2 cloves of garlic, chopped
  • 3 tablespoons oil


  • Preheat oven to 350 degrees.
  • In a blender combine soaked and drained cashews, water, lemon juice, and nutritional yeast.  Blend on high until smooth and season with salt and pepper to taste.
  • Place a large skillet over medium heat and add oil to the pan.  Then add in 4 ½ cups of the hash browns and cook stirring occasionally for 5-7 minutes or just until they are tender.  Place them in a bowl then add the onion and garlic to the pan. Cook onion and garlic for 5 minutes until tender and add them to the bowl with the potatoes.
  • Then pour the cashew cheese mixture over the potatoes and toss to coat.  Pour that into a 8×8 pyrex dish. Bake for 15 minutes. While that bakes, place a skillet over medium high heat and add remaining 3 tablespoons of oil to the pan.  Then add in remaining ½ cup of hash browns to the pan in separate pieces and fry them for a few minutes of each side until golden brown.
  • When casserole is done, add crispy potatoes on top and enjoy!