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

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

This Creamy Cashew Potato Casserole just happens to be Whole30 compliant… and also happens to have been inspired by something that is just about the opposite of Whole30.  I was getting my nails done a month or so ago and on the TV was the OG food blogger herself, The Pioneer Woman, telling me how to make something called Funeral Potatoes. Her recipe was basically a cheese sauce (milk, flour, chicken broth, LOTS of cheese) mixed with hash browns and topped with crushed potato chips.  Now I was salivating at this point because… YUM, and thought I wonder If I can come anywhere close to this but make it dairy free, grain free and still super delicious.  So of course my first thought was making a cashew cheese sauce because they are always delish.  Then I mixed that with hash browns and topped it with crispy hash browns for a crunch.  When Matt – the potato king – couldn’t stop eating it, I knew we had a winner!  So go, run don’t walk to the store and make this Creamy Cashew Potato Casserole NOW!!

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

Nutrition for this Whole30 Creamy Cashew Potato Casserole:

Did you know that cashews grow on trees?  They actually grow inside a fruit that looks very similar to a bell pepper and is referred to as a cashew apple.  When you break it open there is a pit-like nut pod at the top and inside is the cashew. Each apple produces only one cashew.  When you think about everything that goes into it you can see why nuts in general are pretty pricey and the reason is the processing labor that goes into actually getting to the end product.  Cashews are a great energy source and are considered a whole protein. Per 1 ounce, cashews have 157 calories and 5 g protein. This recipe is packed with nutrients and is a great option for a whole 30 or just a non-dairy eater!  

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

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Creamy Cashew Potato Casserole {Whole30}

  • Author: Kelsey
Scale

Ingredients

  • 1 cup 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

Instructions

  • 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!

 

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