Place cashews in a small pot, cover with water, and bring to a boil. Simmer for 15 minutes, then drain and rinse well. Blend with fresh water and salt until smooth and creamy. Set aside.

Remove tofu from its container and press to remove excess moisture. A tofu press works best, but stacking paper towels and a heavy skillet works too.

Warm olive oil in a large skillet over medium heat. Add mushrooms, bell pepper, spinach, onion, or any other veggies. Cook until softened.

Crumble the tofu into the skillet and stir to combine. Cook for about 5 minutes. Season with nutritional yeast, garlic powder, paprika, turmeric, salt, and pepper. Taste and adjust seasoning if needed.

Pour the cashew sauce into the skillet and stir to combine. Add frozen shredded hash browns and mix everything together.

Coat a 9x13-inch casserole dish with cooking spray. Spread the hash brown mixture in an even layer and top with shredded vegan cheese. Preheat oven to 350°F. If making ahead, cover with plastic wrap and refrigerate until ready to bake.

Bake for 30 minutes, until the edges are golden brown and crispy. Let cool for 10 minutes before slicing and serving.