In a Nutshell
Our recipes, diet, health, wellness and fitness blogazine, where we bring you weekly advice, ideas and inspiration for living a healthier lifestyle and your NutraMilk processor.
This dairy-free, cheesy and flavorful hashbrown casserole recipe is the definition of comfort food!
Not only a great breakfast item, but this hearty recipe makes a great lunch, dinner or a potluck dish. Easy and quick to make using real and whole ingredients including fresh plant-based milk created in the NutraMilk as well as a tasty dairy-free cheese made out of cashews using the NutraMilk. Enjoy!
- 2 green onions
- 1 small red bell pepper
- 16 ounces frozen hash browns or, use 2 medium russet potatoes (1 pound), grated
- 2 cups plant-based cheese made with the NutraMilk
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon cumin
- 1 ¾ teaspoons kosher salt, divided
- 12 eggs
- 1 cup plant-based milk made with the NutraMilk
- Salsa, to serve
For almond milk
- 1 cup almonds (150 g)
- 1 quart water (946 mL)
- Start by making almond milk or other plant-based milk and cheese, if you don’t have a batch already made.
- Place almonds in the NutraMilk container.
- Press Butter cycle, set for 7 minutes.
- Press Start.
- Open the container lid, add water. Replace lid.
- Press Mix (do not change the default Mix time).
- Press Start.
- Press Dispense.
- Press Start and open spigot to fill your storage container.
- Prepare plant-based cheese if you don’t have a batch on hand. I tend to have cheese frozen so I can quickly heat up and use. We have various cheese recipes, here are a few:
- Preheat the oven to 375 degrees Fahrenheit. Grease a 9″ x 13″ casserole dish.
- Finely dice the bell pepper. Thinly slice the green onions.
- Add the frozen or fresh hash browns, chopped pepper and green onion to the casserole pan and mix to combine. Sprinkle with the chili powder, garlic powder, cumin and 1 ¼ teaspoons kosher salt over the veggie mix and stir to combine.
- In large bowl, whisk the eggs. Then whisk in the milk, plant-based cheese and the remaining ½ teaspoon kosher salt until fully combined. Pour the egg mixture over vegetables, then gently tap it down with a whisk to get everything evenly distributed.
- Bake 50 to 55 minutes until eggs are set (insert a knife and check to make sure it is cooked through). Rest 5 minutes before slicing into pieces and serving. Leftovers save well: refrigerate for up to 5 days and serve them cold, room temperature, or warmed. (Make ahead info: Assemble the casserole, then cover with aluminum foil and refrigerate overnight. In the morning, bake as instructed in the recipe. You may need a few extra minutes in the oven.)
Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.
Recipe inspired by A couple Cooks.