Satisfy your cravings with this scratch-made poutine! With homemade fries, mushroom gravy and delicious dairy-free cheese, you don't have miss out on this classic Canadian dish!
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Whether you're lactose intolerant, vegetarian or plant-based, this poutine recipe always hits the spot. You can't go wrong with homemade French fries smothered in scratch-made mushroom gravy and topped with melty cashew cheese.
While this isn't the healthiest dish on the blog, it's a healthified twist on the ultimate Canadian take-out dish. So nobody has to miss out.
Vegan Poutine
Print RecipeIngredients
- 4 Medium Organic Russet Potatoes
- 1 cup Avocado / Olive Oil
- Pinch Himalayan / Sea Salt
- 1 cup Mushroom Gravy
- 1 cup Cashew / Nut Cheese (cubed)
Instructions
- Peel the potatoes (if they're not organic or if preferred, I left some skin on mine).
- Slice the potatoes to your desired thickness.
- Pour the oil in a large frying pan and heat over medium-high heat.
- Add a handful of sliced potatoes, enough to fill the pan but leaving some space to flip them (you may need to do them in a few batches).
- Fry the potatoes until they become golden brown or to your desired crispiness.
- Place the fries on a cooling rack to catch the grease.
- Heat gravy in a saucepan, if necessary.
- Add fries to a bowl or plate, pour the mushroom gravy over and top with cubed cashew cheese (or cheese of choice).
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