Vegan Funeral Potatoes! Say goodbye to bland side dishes and hello to a flavorful and satisfying experience that will have you coming back for seconds every time.

Rich and wholesome, these Vegan Funeral Potatoes are an irresistible dish that promises to warm your soul with every creamy, cheesy bite. This comforting plant based casserole is a must-have addition to your dinner rotation or a star on any holiday table. Whether you’re craving a cozy weeknight meal or planning a festive gathering, these potatoes are sure to delight your taste buds and leave you craving more.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

The quest to recreate this timeless dish has been a thrilling challenge, but the end result is a triumph that has won over our taste buds and hearts. We loved every flavorful bite of our WFPB rendition, crafted with care and passion to honor tradition while embracing a healthier approach to comfort food.

You gotta give this one a try!

Tips for Success:

• Flavor Profile: This is a Whole Food Plant Based nod to classic Funeral Potatoes. The non-WFPB Funeral Potatoes consist of frozen hash browns, sour cream, cream of chicken soup, butter, cheddar cheese, with a crushed corn flakes cereal topping. This WFPB version has delicious tang and creaminess and is filled with healthy wholesome ingredients.
• Does it taste authentic? No, it does not; however, this recipe has wonderful flavor and is an amazing nod to the real deal. Even our non-WFPB taste-testers loved it.
• Why are Funeral Potatoes called Funeral Potatoes?  While no one is sure where exactly funeral potatoes originated, funeral potatoes get their unique name from being a crowd-pleasing casserole served as a side dish at after-funeral luncheons.
• Weight of the Potatoes: The weight of potatoes (2 lbs.) is after they have been peeled and cubed.
• Cubed Potatoes: Cut the into small ½ inch cubes. If you cut them too small, they will fall apart when boiling. If you cut them too large, then they will need extra time in the oven to become tender.
• Cubed Potatoes – Boiling versus Simmering: The cubed potatoes need to simmer which is defined here as a low, very gentle boil. A rolling boil will destroy the cubed potatoes turning them into mush.
• Testing for Almost Tender Potatoes: Watch the potatoes very carefully after the 7-minute mark. To test the potatoes for ‘Almost Tender’, simply remove one of the cubed potatoes and run it under cold water for 30 seconds. The potato should retain its shape and not fall apart. Then pop it in your mouth to test the tenderness. The potato should register in your mouth as almost done. There should be some slight resistance in the potato, but not crunchy. Once it reaches this stage, it is important to stop the potatoes from cooking any further, gently strain off the water and run them under cold water, gently flipping them around in the colander with a slotted spoon. Or drain off the boiling water from the pan (keeping the cooked potatoes inside), then fill it the pan with cold water, then repeat until the potatoes are no longer warm. This process solidifies the starch in the potatoes which allows them to retain their shape which is important for this recipe.
• Finely Diced Onions: Take the extra few minutes to finely dice the onions.
• Cashew Substitutions: We do not have any suggestions as this recipe was designed to use cashews. You could potentially try other nut or seeds or silken tofu; however, we have not tested any substitutions.
• Ume Plum Vinegar: We used Eden Ume Plum Vinegar. We get a lot of questions on ume plum vinegar.  It is fairly inexpensive and adds amazing flavor. You can find it in most health food grocery stores or online. You can leave it out if you can’t find it, adjust your flavors accordingly. We have a lot of amazing recipes that use ume plum vinegar if you are worried that you will only use for this recipe.
• Cornmeal: The cornmeal is used to give a slight corn flavor in an attempt to replicate the crushed corn flakes topping used in the traditional Funeral Potatoes recipe. It’s not vital to the recipe, but the subtle hint of it is great.

Leftovers and Freezing:

Leftovers will generally keep 5 days in the refrigerator.  Store in a covered container.

This dish can be frozen.

Pantry Products:

• Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
• Ume Plum Vinegar: We used Eden Ume Plum Vinegar. Feel free to use your favorite brand of ume plum vinegar.
• Panko Crumbs: We used Ian’s Gluten Free Panko crumbs for this recipe. If you do not need to be gluten free, feel free to use any panko bread crumbs of your choosing.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Equipment:

• Stock pot – to cook the potatoes
• High-speed blender
• 7 X 11 (3 inches deep) or other rectangular baking pan

If you try these comforting potatoes, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Vegan Funeral Potatoes

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 20 Minutes
• Cook Time: 30 Minutes
• Total Time: 50 Minutes (+Rest Time)
• Yield: 6 to 8 Servings 1x
• Category: Side
• Method: Stovetop, Oven
• Cuisine: American
• Diet: Vegan

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Description

Rich and wholesome, these Vegan Funeral Potatoes is an irresistible dish that promises to warm your soul with every creamy, cheesy bite.

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Ingredients

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Base Ingredients:

• 2 lbs. peeled and cubed potatoes *
• 1 ¼ cups finely diced yellow onions *

 Sauce Ingredients:

• 1 cup [raw] cashews *
• ½ cup unsweetened plain plant yogurt
• ¼ cup unsweetened plain plant milk
• ½ cup low-sodium vegetable broth *
• 1/3 cup nutritional yeast
• 3 Tablespoons distilled white vinegar
• 2 teaspoons ume plum vinegar *
• 2 teaspoons lemon juice
• 1 ½ teaspoons onion powder
• 1 ½ teaspoons garlic powder
• ½ to 1 ½ teaspoons sea salt (+/-) * 

Topping Ingredients:

• 3 to 5 Tablespoons panko crumbs *
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 1 teaspoon cornmeal *
• ½ teaspoon sweet paprika
• ½ teaspoon sea salt (+/-) *

Optional Toppings:

• Chopped fresh parsley

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Instructions

1. Place the cashews into a small bowl, cover with boiling water, set aside to soak for 20 minutes, then drain off the water (discard) and set the soaked cashews aside until Step 5.
2. Preheat the oven to 400 F, center rack.
3. Peel and cubed the potatoes, rinse the cubed potatoes in cold tap water thoroughly to remove excess starches.
4. Place the cubed potatoes into a medium-sized stock pot, sprinkle with ½ teaspoon of sea salt, bring to a boil, then immediately lower to a gentle boil for 8 minutes or just until almost tender. Do not cook until tender. Once nearly tender, gently drain into a colander. Run cold tap water over the cooked potatoes until cold and then lay them out onto a baking sheet to thoroughly drain.
5. In the meantime, place all the Topping Ingredients into a small bowl, whisk well, set aside.
6. Place the soaked cashews into a high-speed blender with all the remaining Sauce Ingredients, blend on high for approximately one minute (+/-) or until smooth and emulsified.
7. Place the cold cubed potatoes and finely diced onions into a large bowl, pour the sauce over top, gently toss until all the potatoes and onions are thoroughly coated, then place into 7 X 11 (3 inches deep) baking pan (or other rectangular baking pan). Smooth out the top, then sprinkle the Topping evenly over the top.
8. Place in a preheated 400 F oven for 30 minutes.  Remove and allow to set for 5 minutes. Serve and enjoy!

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings:  6 to 8

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