Born in rural Quebec in the 1950’s, Poutine was created as a result of the regions’ abundant cheese dairies and access to potatoes throughout the year. Adding gravy to the mix came later, and we’re happy it did! The three flavors combined make it a mouth-watering meal.
Because I live in Idaho where cheese dairies and potatoes abound, creating a vegan friendly recipe seemed like an appropriate undertaking. The result? A scrumptious snack that even meat and cheese eaters can get behind!
French fries, gravy, and cheese curds…Yes, please!
Prep: 30 Minutes Total Time: 1 Hour Serves 4
Cashew Cheese Curds
1 cup cashews (soaked overnight)
3/4 cup hot water
3 tbsp. tapioca starch (or cassava root flour)
2 tbsp. nutritional yeast
1/2 tsp. sea salt
1/2 tbsp. lemon juice
2 tbsp. sea salt (for water bath)
Directions:Place all ingredients in a high-powered blender. Blend for 1-2 minutes. Pour contents into a medium sized sauce pan over low/medium heat. Allow to cook for 10-12 minutes, stirring continuously. Remove from heat (1-2 minutes).
Fill a bowl with ice, water, and 2 tbsp. sea salt. Using a tablespoon, scoop cheese into ice bath to form “curds”. Allow curds to cool in the ice bath for 2-3 minutes. Remove with a spoon. These can be stored in the refrigerator for 5-7 days.
Baked French Fries
6 medium/ large baking potatoes (I used 3 Russet Potatoes and 3 Yams)
1/4 cup olive oil
2 tbsp. sea salt (for soaking)*
2 tsp. sea salt (for fries)
1 tsp. black pepper
*This step takes extra water from the soon-to-be French fries, making them crispy and delicious! Optional.
Directions: Cut potatoes into desired thickness and length. Place in a large bowl with 2 tbsp. sea salt and cover with cold water. Wait 10-20 minutes (the longer the better!).
Drain cut potatoes and place back into the large bowl. Toss with olive oil, salt, and pepper.
Spread mixture onto a baking dish. Cook at 425°F for 40-50 minutes, stirring them every 20 minutes.
3 tbsp. coconut oil
2 tsp. cornstarch
2 cups vegetable broth
2 tbsp. yellow mustard
2 tbsp. tamari (or soy sauce)
Directions: In a medium size sauce pan melt the coconut oil on low/medium heat. Add the cornstarch, whisking vigorously (1-2 minutes). Add the remaining ingredients (vegetable broth, yellow mustard, and tamari) while continuing to whisk (5 minutes). Gravy should thicken slightly during this time.
Putting It Together
On a bowl or plate place fries on the bottom, add a generous layer of room temperature cashew cheese curds on top, and cover in brown gravy. Garnish with parsley for a hint of healthy greens.
Thank you Canada for this delicious, savory dish!
If you have a question, comment, or suggested variations, leave it in the comment section below. I’d love to hear from you!