4 Large Maris Piper Potatoes, washed & cut
1 ltr Oil for Frying
2 tsp Sea Salt
1 tsp Cracked Black Pepper
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
MethodWatch Tutorial Video
For the fries –
- Add the oil to a large saucepan, so its filled no more than half way full.
- Heat the oil to around 100 degrees C then careful add the chips (see video below for important safety tips)
- 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.
- 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.
- After at least 30 minutes in the fridge, heat your saucepan of oil to 180 degrees C.
- Fry the chips for another 3-4 minutes then remove them from the oil again.
- 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.