Step 1

Blend the ingredients for the Easy Vegan Cream of Chicken Soup Base. In a large saucepan on medium heat, saute the diced onion in 2 tablespoons of vegan butter until slightly tender, about 4 minutes. Turn the heat to low, and add all the 2 tablespoons of all purpose flour. Continually stir for about 2 minutes to lightly cook the flour.

Step 2

Pour in the blended cashew mixture, and continue to stir until thickened, about 4 to 5 minutes. Turn the heat off, add 1/4 cup of vegan butter, stir to combine, and set aside

Step 3

In a large bowl, add the frozen hash browns, vegan yogurt or sour cream, vegan cheese, and thickened Cream of Chicken Soup Base. Stir well to combine, adding salt and pepper to taste.

Step 4

Pour the sauced potatoes into a 9x13 baking dish, making sure to get everything out of the bowl.

Step 5

Melt 2 tablespoon vegan butter, and toss with corn flakes, 1/4 cup of shredded vegan cheese, and a pinch of salt.

Step 6

Top the potatoes with the corn flakes, and then cover with aluminum foil.

Step 7

Bake at 350 degrees Fahrenheit for 45 minutes. Remove the foil and allow to bake for 15 more minutes, or until the corn flakes are lightly browned and crispy.

Step 8

Serve warm, or at room temperature.

Step 9

This dish can be made in advance. Just assemble the casserole, cover, and refrigerate. Bake before serving.