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Overhead shot of vegan breakfast potato casserole in cast iron skillet
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5 from 80 votes

Cheesy Vegan Breakfast Potato Casserole Recipe

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 day (or weekend) off to a great start. You can make this recipe ahead of time and pop it into the oven 30 minutes before serving. 
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast/Brunch
Cuisine: Vegan
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Vegan Breakfast Casserole
Servings: 6 servings
Calories: 325kcal


  • 10-inch cast iron skillet or oven-safe skillet
  • If not using an oven-safe or cast iron skillet, you will also need a baking dish.


  • 1 tsp vegetable oil
  • 1 medium onion (finely chopped)
  • 3 cloves garlic (finely chopped)
  • 2 tbsp parsley (chopped)
  • 1 tsp rosemary (or sage)
  • 3 medium potatoes (red or yellow or russet, cut in a ⅓rd inch dice)
  • 14 oz vegan Italian sausage (roughly chopped)
  • ½ tsp red pepper flakes
  • Salt to taste

For the cheesy sauce:

  • ¾ cup raw cashews (soak for 30 minutes unless using a high-powered blender)
  • cups water
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • ¼ cup nutritional yeast
  • ½ tsp rosemary (or sage)
  • Salt and ground black pepper to taste


  • Preheat the oven to 350 degrees F.
  • Make the cheesy sauce by combining all ingredients and blending into a really smooth paste. Set aside.
  • Cook the potatoes.
    In a microwave: 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.
    On the stovetop: Place the potatoes in a saucepan, cover with water by an inch, then bring to a boil. Cover, turn heat to a simmer, and cook the potatoes 10 minutes or until very tender. Drain the water and reserve the potatoes.
  • 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, parsley and rosemary (or sage) 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.


  • I've made this recipe with different varieties of potatoes, and they all work, but russets are my favorite because they thicken the sauce nicely and make it even creamier.
  • You can add more vegetables to this casserole, including zucchini, mushrooms, sweet potatoes or carrots or even spinach. Zucchini, mushrooms, carrots and spinach can be added to the skillet directly, but cook the sweet potatoes before adding them, as you would the potatoes.
  • To replace the cashews with a nut-free option, use 1.5 cups of any nut-free nondairy milk and add 2 tbsp cornstarch to the blender.
  • You can use any vegan sausage you like, but Italian sausage is preferred. Avoid using a sausage with a very strong flavor, like chipotle sausage, as it will overwhelm the other flavors.
  • You can also use cubed, seasoned tofu or tempeh instead of the sausage. 
  • Use no-salt seasoning in the sausage-potato mixture to reduce your salt intake and add flavor.
  • You can put the casserole together a day or two earlier and bake the morning you plan to serve.


Calories: 325kcal | Carbohydrates: 31g | Protein: 17g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Potassium: 648mg | Fiber: 4g | Sugar: 3g | Vitamin A: 165IU | Vitamin C: 25mg | Calcium: 31mg | Iron: 2mg