This Cheesy Vegan Breakfast Potato Casserole studded with crunchy golden spuds and chewy vegan sausage, all in a creamy, cheesy cashew sauce, delivers plenty of flavor and nutrition to get your weekend off to a great start. You can make this recipe ahead of time and pop it into the oven 30 minutes before serving.
Make the cheesy sauce by combining all ingredients and blending into a really smooth paste. Set aside.
Place the diced potatoes in a microwave-safe dish and add 1 tbsp water. Cover and nuke on high for five minutes or until potatoes are tender.
Preheat the oven to 350 degrees F.
In a large skillet, heat the oil. You can do this in a 10-inch cast-iron skillet or any skillet that can go from the stove to the oven, to reduce cleanup.
Add the onions, garlic and parsley to the oil. Season with salt and ground black pepper and saute, stirring, for five minutes over medium heat or until the onions are soft.
Add the sausage and potatoes and continue to cook, about five minutes. Check seasoning and add more pepper and salt if needed.
If you are using a cast iron or a stove-to-oven skillet, arrange the potato mixture in an even layer and pour the cheesy sauce over it evenly. If using a baking dish, like I did, transfer the potato sausage mixture to the baking dish and pour the cheesy sauce on top.
Transfer the skillet or baking dish to the oven and bake 30 minutes or until the top starts to lightly brown. Switch to the broil function on your oven and broil for another five minutes on the highest setting, or until gold-brown spots appear on the potatoes and cheesy sauce.
Remove from the oven, garnish with more parsley if you wish, and serve hot or at room temperature.
You can make the cheesy sauce and the potato-sausage mixture the previous night. Mix them in the baking dish in the morning and proceed to bake.