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    Home » Recipes » Recipe Index

    Vegan Poutine

    Published: Oct 11, 2021 · Modified: May 7, 2025 by Romy · This post may contain affiliate links · 2 Comments

    Jump to Recipe Print Recipe

    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! 

    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
    a fork picking up vegan poutine
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    • 📖 Recipe Card

    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 teaspoon baking soda
    • 1 tablespoon rapeseed oil
    • 1 tablespoon cornstarch
    • 1 teaspoon 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 teaspoon 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 teaspoon sea salt
    • 1 tablespoon lemon juice
    • 2 tablespoon nutritional yeast
    • 1 teaspoon 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 tablespoon 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 tablespoon dairy-free butter: I use Flora plant-based
    • 1 small yellow onion, finely diced
    • ½ teaspoon sea salt
    • 2 teaspoon crushed garlic cloves
    • 3 whole black peppercorns
    • 2 tablespoon 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 tablespoon maple syrup: make sure to use a dark and robust pure Canadian maple syrup for the full flavour of this dish!
    • 1 tablespoon tamari soya sauce
    • 400ml vegetable stock
    • 100ml dairy-free cream: I used Alpro!
    • 1 teaspoon cornstarch

    Equipment

    • 2 saucepans
    • blender
    • large mixing bowl
    • oven
    • lined oven-tray
    • a mould for the vegan cheese
    close up of vegan cheese curd on poutine
    close up of sauce on the poutine

    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. 

    ingredients for vegan cheese curds
    vegan cheese curd ingredients in a blender
    mix blended smoothly
    psyllium husk mix added to the blender
    finished cheese curd mix
    cheese curd mix resting in a bowl

    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 and stir in the vegan cream.

    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.

    gravy drizzled onto French fries with cheese curds

    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. 

    vegan cheese curds on french fries
    table set up with the vegan poutine dish in the middle

    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.

    finished vegan poutine with sauce and a fork on the side

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    vegan poutine in a serving dish being drizzle with maple gravy

    Vegan Poutine Recipe

    Romy
    This recipe is a delicious twist on the Canadian classic! Made to a vegan recipe, this vegan poutine comes with a delicious maple brandy gravy and dairy free cheese curds.
    Print Recipe Pin Recipe
    Prep Time 2 hours hrs 30 minutes mins
    Cook Time 15 minutes mins
    Total Time 2 hours hrs 45 minutes mins
    Course Main Course
    Cuisine American, Canadian
    Servings 4 portions

    Ingredients
      

    • 800 g white potatoes peeled
    • 1 teaspoon baking soda
    • 1 tablespoon rapeseed oil
    • 1 tablespoon cornstarch
    • 1 teaspoon 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 teaspoon psyllium husk
    • 130 ml water
    • 50 ml melted coconut oil
    • ½ teaspoon sea salt
    • 1 tablespoon lemon juice
    • 2 tablespoon nutritional yeast
    • 1 teaspoon white miso paste
    • 1 tablespoon tapioca starch

    For the vegan maple gravy:

    • 1 tablespoon dairy-free butter
    • 1 small brown onion finely diced
    • ½ teaspoon sea salt
    • 2 teaspoon crushed garlic cloves
    • 3 whole peppercorns
    • 2 tablespoon brandy
    • 2 tablespoon maple syrup
    • 1 tablespoon tamari soya sauce
    • 400 ml vegetable stock
    • 100 ml dairy-free cream
    • 1 teaspoon cornstarch

    Instructions
     

    Prepare Vegan Cheese Curds

    • 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.
    • 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.

    Prepare Maple 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.
    • Add the brandy and let it 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 and stir in the vegan cream.
    • 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.

    Prepare Homemade Fries

    • 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.

    Serving 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 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!
    Keyword poutine

    Looking for more feast-worthy recipes? Look no further, and give these a go:

    • Vegan Mac and Cheese Burger
    • Vegan Apple Nut Roast
    • Mushroom Risotto with Chestnuts

     © 2025 Romy London / Romina Callwitz | All images, videos, wordings and content are copyright protected and belong to Romina Callwitz. Please do not use any of my content without prior permission. If you wish to re-publish any (part of my) content, please get in touch via email. Thanks for your support!

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    1. Lisa

      February 21, 2025 at 9:25 pm

      Hi, when are we supposed to add in the cream for the sauce?

      Reply
      • Romy

        February 28, 2025 at 10:36 am

        You can stir it into the gravy towards the end, when you season with salt and pepper, when it's on low heat 🙂 I've updated the instructions above!

        Reply

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