Dump and Go Cheesy Hashbrowns
Makes: 6-8 servings • Total Time: 50 mins • FODMAP rating: Medium
This recipe was inspired from It Doesn't Taste Like Chicken's delicious vegan nacho cheese sauce. I realized that if you omit the tapioca starch from the cheese sauce, it goes great over hashbrowns! Add any veggies you like, or omit the veggies all together and enjoy some cheesy hashbrowns!
Ingredients
Cheese Sauce:
1/2 cup Chickpeas (or you can use 1/2 cup raw cashews, soak them first in hot water)
1 cup water
3 tablespoons nutritional yeast
1 1/2 teaspoon salt
1 teaspoon paprika
1 teaspoon maple syrup
1/2 teaspoon onion powder
1/4 teaspoon turmeric
1/4 teaspoon garlic powder
1 1/2 teaspoon miso paste (can sub veggie bullion if needed)
1/4 teaspoon turmeric
Juice of a lemon (optional)
Dash of black pepper
Other Ingredients:
1 pound bag of shredded hashbrowns
Optional: veggies of choice
Instructions
1.Preheat the oven to 375 degrees(F).
2.Combine all the cheese sauce ingredients into a high speed blender
3.In a 13 x 9 inch baking dish, add in sauce with the hashbrowns and veggies of choice
4. Bake for 45 mins.
5. Remove from the oven and serve!
*for lower FODMAP option, omit chickpeas or cashews.
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