Easter Potato Casserole (Vegan Version)

This is tradition in my family to eat on Easter Sunday. When I gave up dairy, I knew I didn't want to give up my favorite potatoes so here's how I make it vegan friendly. *Feel free to un-veganize it if you prefer but I promise this version is just as rich and creamy, you won't miss the dairy!  -Lua

Easter Potato Casserole (Vegan Version)
Preheat oven to 350 degrees


  1. Instant Mashed Potato Flakes (enough for 10 servings)
  2. 1 tsp salt (less to taste)
  3. 6+ TBSP Plant Butter/Margarine (for potatoes and more on top, measure with your heart)
  4. 1 cup COLD plant milk (unsweetened)
  5. 1 container Tofutti sour cream
  6. 1 container Tofutti cream cheese (Try the Herb and chive for extra flavor, see notes)
  7. 1 packet dip mix (French onion, dill or ranch)
  8. 1/4 tsp garlic powder
  1. Make 10 servings of Instant Potato flakes according to directions but reduce the liquid in the recipe by 1/4. Example:  10 servings of Bob's Red Mill Potato Flakes would call for 1 1/4 cups milk, just use 1 cup. *This recipe is very forgiving so if your math is a little off, don't worry.
  2. Whip together the sour cream, cream cheese, dip packet and garlic powder. 
  3. Add in the prepared potatoes and whip everything together. Give it a taste and see if you want to add anything else.
  4. Spread into 9x12 pan. Top with melted margarine or little pieces of margarine all over
  5. Bake 30 min at 350 or until it's golden brown on top. 
  6. Serve warm, enjoy!!  
  • This recipe originally called for a 12 oz container of French Onion Dip, so if you aren't dairy free, you can use that or another pre-made dip. I think a dill dip would also be delicious! 
  • Various brands make dip mixes without dairy already in the ingredients. I usually use Simply Organic but there are others out there, just check the ingredients! 
  • Tofutti's herb & chive cream cheese is already seasoned so you may be able to skip the packet altogether, or add in a few spices and maybe a little salt if desired. 

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