A more-ish vegan twist on the Canadian classic! This vegan poutine recipe is next-level comfort food - with French fries, vegan cheese curds, and a delicious vegan brandy maple gravy - perfect for (Canadian) Thanksgiving!
Vegan Poutine Recipe
This recipe is:
- 100% vegan and plant-based
- gluten-free
- a delicious twist of the Canadian classic
- made with Canadian maple syrup
- simply delicious
- a great comfort meal
- fantastic with vegan cheese curds
- easy to make
- egg-free
- dairy-free
- vegetarian
Vegan Poutine Ingredients
The below ingredients will make enough protein for about 3 to 4 people, but I recommend adjusting the amounts to your own preference. In the recipe card below you can very easily double or triple the ingredients at the click of a button!
- 800g white potatoes
- 1 tsp baking soda
- 1 tbsp rapeseed oil
- 1 tbsp cornstarch
- 1 tsp paprika powder
- sea salt & black pepper to taste
For the vegan cheese curds:
- 70g raw cashews, cooked for 4-6 hours or boiled for 30 minutes
- 2 tsp psyllium husk: this is a wonderful vegan and gluten-free gelling agent, which will help the vegan cheese curds come together!
- 130ml water
- 50ml melted coconut oil (deodorised): make sure to use deodorise coconut oil, to avoid a coconut flavour to your vegan cheese curds!
- ½ tsp sea salt
- 1 tbsp lemon juice
- 2 tbsp nutritional yeast
- 1 tsp white miso paste: White miso paste is a fermented soybean paste. It has a naturally slightly cheesy flavour, and adds a wonderful taste to your vegan cheese.
- 1 tbsp tapioca starch: the tapioca starch will eat your vegan cheese in becoming nice and stretchy. To be activated, tapioca needs to be heated up, hence why we are heating the cheese in a saucepan before pouring it into our mould.
For the vegan maple gravy:
- 1 tbsp dairy-free butter: I use Flora plant-based
- 1 small yellow onion, finely diced
- ½ tsp sea salt
- 2 tsp crushed garlic cloves
- 3 whole black peppercorns
- 2 tbsp brandy: the brandy is optional in this recipe, however it's a vital part of this gravy recipe and I wouldn't omit it! Don't worry about adding alcohol into this gravy, as this will cook-off in the process and leave you with a wonderful depth of flavour instead.
- 2 tbsp maple syrup: make sure to use a dark and robust pure Canadian maple syrup for the full flavour of this dish!
- 1 tbsp tamari soya sauce
- 400ml vegetable stock
- 100ml dairy-free cream: I used Alpro!
- 1 tsp cornstarch
Equipment:
- 2 saucepans
- blender
- large mixing bowl
- oven
- lined oven-tray
- a mould for the vegan cheese
How to make vegan poutine
There are three main elements for this recipe: the French fries, the vegan cheese curds, and the vegan gravy. For your vegan poutine, it is best to start with the vegan cheese curds, as they are the most time-intense part of this meal. You can create this in advance and keep them in the fridge for up to 5 days.
Preparing the vegan cheese curds
Start by preparing your vegan cheese curds! Soak or boil your cashews until softened, then transfer them to a blender alongside the coconut oil, salt, lemon juice, nutritional yeast, and miso paste. Blend on a high speed until you get a smooth creamy texture. In the meantime, mix the psyllium husk with half of the water and set it aside for 10 minutes, before adding it to the blender. Blend for another minute to incorporate all ingredients.
Place the rest of the water into a non-stick saucepan over low heat and stir in the tapioca starch until dissolved. Pour in your cheesy mixture from the blender and whisk to combine. Continue to stir the mix until it begins to thicken, then pour the mix into a heat-proof container. Transfer it to the fridge to set for at least 2 hours, then remove your cheese and rip it into small curds. You can also store it in the airtight container in the fridge until ready to use for up to a week.
Preparing the vegan gravy
Next, prepare the gravy! Place the dairy-free butter into a saucepan and melt it over medium heat. Add in the chopped onion and sauté for 4-5 minutes until translucent. Sprinkle in the sea salt after about 2 minutes.
Add the crushed garlic, sauté for another minute, then sprinkle in the whole peppercorns and allow them to sit in the hot oil for 3-4 minutes before adding the brandy.
Let the brandy bubble away for a minute, then add the maple syrup and tamari and simmer it all for 3-4 minutes until caramelized.
Pour in the vegetable stock and bring to a simmer. Cover with a lid and cook for about 10 minutes on a low heat, stirring regularly, then season to taste with salt and black pepper.
Run the sauce through a sieve to remove the whole peppercorns and onions. Mix the cornflour with water to create a slurry, add it to the sauce and stir over low heat until the sauce thickens.
Creating vegan French fries for poutine
Cut the potatoes into thin french fries.
Place them into a large bowl and submerge them with water. Stir the baking soda into the water and set it aside for 10 minutes. Drain the potatoes and gently pat them dry with a clean kitchen towel.
Place the French Fries back into a large bowl, then drizzle with rapeseed oil and toss to evenly coat. Sprinkle in the cornstarch and paprika powder, and toss to coat.
Transfer the French fries to a lined baking tray in a single layer, and transfer to the preheated oven. Bake your fries for 12 to 15 minutes or until crunchy on the edges.
Carefully remove them from the oven and toss with salt & pepper to taste.
Serving your vegan poutine
To serve your poutine, portion your french fries onto an oven dish and place your vegan cheese curds on top. Transfer to the preheated oven at 160°C for 4-5 minutes to gently heat through the curds, then serve right away and drizzle generously with the vegan maple gravy.
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Vegan Poutine Recipe
Ingredients
- 800 g white potatoes peeled
- 1 tsp baking soda
- 1 tbsp rapeseed oil
- 1 tbsp cornstarch
- 1 tsp paprika powder
- sea salt and black pepper to taste
For the vegan cheese curds:
- 70 g raw cashews soaked for 4-6 hours or boiled for 30 minutes
- 2 tsp psyllium husk
- 130 ml water
- 50 ml melted coconut oil
- 1/2 tsp sea salt
- 1 tbsp lemon juice
- 2 tbsp nutritional yeast
- 1 tsp white miso paste
- 1 tbsp tapioca starch
For the vegan maple gravy:
- 1 tbsp dairy-free butter
- 1 small brown onion finely diced
- 1/2 tsp sea salt
- 2 tsp crushed garlic cloves
- 3 whole peppercorns
- 2 tbsp brandy
- 2 tbsp maple syrup
- 1 tbsp tamari soya sauce
- 400 ml vegetable stock
- 100 ml dairy-free cream
- 1 tsp cornstarch
Instructions
- Soak or boil the cashews until softened, then transfer them to a blender alongside the coconut oil, salt, lemon juice, nutritional yeast, and miso paste. Blend on a high speed until you get a smooth creamy texture. In the meantime, mix the psyllium husk with half of the water and set it aside for 10 minutes, before adding it to the blender. Blend for another minute to incorporate all ingredients. Place the rest of the water into a non-stick saucepan over low heat and stir in the tapioca starch until dissolved. Pour in your cheesy mixture from the blender and whisk to combine. Continue to stir the mix until it begins to thicken, then pour the mix into a heat-proof container. Transfer it to the fridge to set for at least 2 hours, then remove your cheese and rip it into small curds.
- Place the dairy-free butter into a saucepan and melt it over medium heat. Add in the chopped onion and sauté for 4-5 minutes until translucent. Sprinkle in the sea salt after about 2 minutes. Add the crushed garlic, sauté for another minute, then sprinkle in the whole peppercorns and allow them to sit in the hot oil for 3-4 minutes before adding the brandy. Let the brandy bubble away for a minute, then add the maple syrup and tamari and simmer it all for 3-4 minutes until caramelized. Pour in the vegetable stock and bring to a simmer. Cover with a lid and cook for about 10 minutes on low heat, stirring regularly, then season to taste with salt and black pepper. Run the sauce through a sieve to remove the whole peppercorns and onions. Mix the cornflour with water to create a slurry, add it to the sauce and stir over low heat until the sauce thickens.
- Cut the potatoes into thin french fries. Place them into a large bowl and submerge them with water. Stir the baking soda into the water and set it aside for 10 minutes. Drain the potatoes and gently pat them dry with a clean kitchen towel. Place the French Fries back into a large bowl, then drizzle with rapeseed oil and toss to evenly coat. Sprinkle in the cornstarch and paprika powder, and toss to coat. Transfer the French fries to a lined baking tray in a single layer, and transfer to the preheated oven. Bake your fries for 15-20 minutes or until crunchy on the edges. Carefully remove them from the oven and toss with salt & pepper to taste.
- To serve your poutine, portion your french fries onto an oven dish and place your vegan cheese curds on top. Transfer to the preheated oven at 160C for 4-5 minutes to gently heat through the curds, then serve right away and drizzle generously with the vegan maple gravy.
Notes
- You can keep the vegan cheese curds in the fridge in an airtight container for up to 5 days. They are perfect to prepare in advance, and the cheese is actually delicious on its own or in a salad as well!
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