Cheesy Potato Casserole

Having grown up in the Mormon church, there will always be a special spot in my heart {and on my dinner plate} for casseroles. If you're not familiar with Mormon food culture, let me introduce you to our world in one quick sentence: Casseroles, and lots of them. There are casseroles for every occasion, but one of the most "telling" of the Mormon casseroles is the beloved funeral potatoes {aptly named because they are generally served to the grieving family after a funeral}. These creamy cheesy potatoes are comforting, full of fat, and decidedly not vegan.

Imagine my nostalgic delight upon finding this similar recipe on VegWeb. After a bit of tweaking, I think this recipe will satisfy any vegan's longing for Mormon Funeral Potatoes. Here is my version:

Vegan Funeral Potatoes
Makes 1 9x13" pan

1/2 cup soy milk
1/2 cup no-chicken broth {I use Better Than Bullion No-Chicken Broth Paste}
8 oz. vegan sour cream {I use Tofutti Better-Than-Sour-Cream}
1 recipe Favorite Cheese Sauce {recipe below}
2 lb bag of frozen hash browns, thawed {squares}
3 cups corn flakes cereal
3 tbsp vegan butter, melted {I use Earth Balance Buttery Sticks}

1. Preheat the oven to 350 degrees. Lightly grease a 9x13" casserole dish {preferably glass} and set aside.

2. In a large bowl, stir together soy milk, broth, sour cream, and cheese sauce until well combined. Fold in hashbrowns gently until well coated. The mixture will be very soupy. Do not be alarmed, it will thicken in the oven. Spoon the mixture in the prepared casserole dish.

3. Crush the corn flakes and mix with the melted butter. Sprinkle over the top of the casserole.

4. Cover the casserole with foil and bake for 25 minutes. Remove the foil, and bake for another 15 minutes or so, until the casserole is heated and has thickened, and the corn flake topping is crisp. Serve immediately.

Favorite Cheese Sauce
Makes 3 cups

1 cup raw cashews {pieces is fine, they don't have to be whole}
2 cups water
1 small red bell pepper {or 1/4 cup canned pimentos or roasted red peppers}
1 1/2 tsp salt
1 tsp onion powder
1 tsp garlic powder
2 tbsp nutritional yeast flakes
1 tsp prepared yellow mustard
1 tbsp lemon juice

Blend all ingredients in a food processor or blender until smooth, several minutes. Pour the sauce into a medium-sized pan, bring to a slow bubble, and cook until it has thickened.