Vegan Poutine

Serves: 5
Cooks in: 1 hour
Difficulty: 5/10
Gluten free


4 Large Maris Piper Potatoes, washed & cut
1 ltr Oil for Frying 


2 tsp Sea Salt
1 tsp Cracked Black Pepper

Cheese Curds

1/2 cup/120g Raw Cashews
1/2 cup/120ml Filtered Cold Water
1/2 cup/120ml Cold Non Dairy Milk
4 tbs Tapioca Starch
1 tbs Nutritional Yeast
1/4 tsp Dried Onion Powder
1 tsp White Miso
1 tsp Fresh Lemon Juice
Pinch Sea Sea & White Pepper
1/4 tsp Garlic Powder


1 tbs Olive Oil
2 Carrots, peeled
2 Red Onions, peeled
250g/9oz Chestnut Mushrooms
2 Cloves of Garlic
1 Leek, washed
2 Celery, washed.
3 tbs Plain Flour or Gluten Free Flour
1 cup/240ml Vegan Friendly White Wine
1 tbs Soy Sauce
1 tbs White Miso Paste
Juice of 1 Lemon
1 tbs Dried Tarragon
2 Sprigs Fresh Thyme
2 Sprigs Fresh Sage
1 Sprig Fresh Rosemary
2 cups/240ml Vegetable Stock
Pinch Sea Salt & Pepper


Fresh Thyme 

For the fries –

  1. Add the oil to a large saucepan, so its filled no more than half way full. 
  2. Heat the oil to around 100 degrees C then careful add the chips (see video below for important safety tips)
  3. Fry the chips for 3-4 minutes. Then remove them using a spider & place them on to a baking tray & set them aside for a few minutes. Turn off the oil. 
  4. Once the fries are slightly cooled, place them into the fridge uncovered. The dry air in the fridge will remove excess moisture from them resulting in a crispier chip.
  5. After at least 30 minutes in the fridge, heat your saucepan of oil to 180 degrees C. 
  6. Fry the chips for another 3-4 minutes then remove them from the oil again.
  7. Finally before serving, fry the chips one last time until they are crisp & golden. Season with salt & pepper before serving. 

For the gravy –

1. Roughly chop the carrots, onion, mushrooms, garlic, leek & celery.
2. Pre heat a large saucepan over a medium heat and add the olive oil. When the pan is hot add the onions & mushrooms.
3. Sauté for 2 minutes until they’ve shrunk in size. Add the rest of the ingredients and a pinch of seasoning, continue to sauté for 3 minutes. Stirring often.
4. Let the mix go golden & caramelise nicely. Just make sure they don’t burn.
5. Stir in the flour then cook for 1 more minute.
6. Deglaze the saucepan with white wine then turn the heat low.
7. Next add the Soy Sauce, miso & lemon. Followed by the herbs.
8. Allow the flavours to intensify for 2 minutes before adding the Vegetable stock.
9. Leave the gravy to simmer & reduce down. Let it simmer away for 20 minutes.
10. After 20 minutes the gravy should be a lot thicker. Pass the gravy through a fine sieve into a small saucepan.
11. Press as much as the liquid goodness out of the vegetables using the back of a ladle.
12. You can serve the gravy straight away, however if its still slightly thin let it reduce for a few more minutes.
13. The gravy can be made ahead of serving & stored in a sealed container in the fridge. Just reheat in a saucepan.

For the cheese curds – 

1. Add the cashew nuts to a blender cup with all of the other ingredients. Blend on full speed until it’s super smooth.
2. Add the cheese mixture to a non stick saucepan, placed over a low heat.
3. Stir the mix constantly with a rubber spatula for 8-10 minutes or until the mix is thick & cheese like. I often use a whisk to get rid of any lumps.
4. Turn of the heat once thick, and pour the mixture into a container until you’re ready to serve.