Healthy Vegan Poutine with Homemade Cheese Curds
This healthy vegan poutine is salty, cheesy and 100% dairy free! It is topped with homemade cashew cheese curds and a simple 6 ingredient gravy. This poutine is so good you won’t believe it is vegan and dairy free! It’s made with crispy baked fries with minimal oil and is topped with a smoky tempeh bacon!
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Why you’ll love this vegan poutine
- It’s made with vegan cheese curds so it is 100% dairy free!
- It is perfect for sharing or for game day!
- It’s topped with a smoky tempeh bacon packing a punch of protein!
- You can make the cheese and gravy ahead of time for easy assembly!
- It is made with baked fries so it’s light on the oil and fat!
How to make your vegan poutine
There are four components of this vegan poutine including the fries, vegan cheese curds, gravy and tempeh bacon!
Start with the fries. Slice your potatoes into sticks and place them into a large bowl. Toss your fries in olive oil, salt and pepper and bake at 425f for 30-40 minutes until golden, tossing halfway through.
Use the air fryer! I personally love using the air fryer to make fries as they come out ultra crispy and golden! Although it is better to cook them in batchas as you do not want the fries to overlap. To use the air fryer cook your fries at 400f for 15-20 minutes, flipping halfway through!
Next, make your vegan cheese curds. Blend up all of the ingredients for the cheese then cook it over medium heat stirring continuously. You’ll know it’s done when the cheese becomes stretchy and melty. Set your cheese aside to cool slightly then break it up into bite sized pieces.
To make your gravy add all of the ingredients into a small pot, bring to a simmer and thicken with a cornstarch slurry.
For the tempeh bacon you can use a pre made tempeh bacon, the brand LightLife makes a great pre-made tempeh! Or you can season it yourself and pan fry until golden. Use the marinade from my tofu bacon recipe here! Chop your tempeh bacon into small pieces and set aside.
Assemble your poutine with the fries on the bottom. Add the vegan cheese curds on top along with your tempeh bacon, gravy and some fresh chives!
Some tips from Steph
Make it oil free! You can make this recipe oil free by omitting the oil or subbing it for a few tablespoons of vegetable broth so the salt and pepper sticks to the fries. Just make sure to use a baking sheet or parchment paper so the fries don’t stick while cooking!
Use low sodium veggie broth if you are watching your sodium intake!
Make it nut free. I have not tried it myself although I would try substituting the cashews for half hemp seeds and half silken tofu! Also be sure to use a nut free plant milk such as soy or oat!
Make it gluten free! To make this vegan poutine gluten free make sure to use a gluten free soy sauce or tamari!
Soak your cashews if you do not have a high speed blender so the cashews will blend up and the cheese will be nice and smooth.
Make it ahead of time! You can make the vegan cheese curds and gravy ahead of time and store them in the fridge for 5-7 days! Just make the fries the day of so they are nice and crispy.
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Healthy Vegan Buffalo Chicken Dip
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Healthy Vegan Poutine with Homemade Cheese Curds
Ingredients
For the Fries
- 4 Yukon Gold Potatoes
- 1 tbsp Olive Oil
- Salt & Pepper
Vegan Cheese Curds
- ½ cup Raw Cashews soaked if you do not have a high speed blender
- 1 cup Almond Milk or other plant milk
- 1 tbsp Lemon Juice
- 1 tbsp Apple Cider Vinegar
- 5 tbsp Nutritional Yeast
- 1 tsp Salt
- 6 tbsp Tapioca Starch
For the Gravy
- 2 cups Veggie Broth
- 1 tsp Onion Powder
- 3 tbsp Nutritional Yeast
- 1 tbsp Soy Sauce
- ½ tsp Dijon Mustard
- 2 tbsp Cornstarch mixed with 3 tbsp water to make a slurry
Other Ingredients
Instructions
- Slice your potatoes into sticks then toss in olive oil, salt and pepper.
- Spread out your potatoes over a baking tray and bake at 425f for 35-40 minutes until golden, tossing halfway through. You could also air fry in batches at 400f for 15 minutes.
- Blend the ingredients for your cheese together and cook over medium heat for 5 minutes stirring continuously. The mixture will thicken and become stringy, cheesy and melty!
- Next, make your gravy! Combine all of the ingredients into a pot, whisk and bring to a simmer. Add in the cornstarch slurry and whisk for a further 2-3 minutes to thicken.
- Slice your tempeh into strips and marinate it for 10 minutes, then pan fry for a few minutes on each side until golden.
- Assemble your poutine with the crispy fries on bottom. Top with your cheese curds, gravy, smoky tempeh and chives and enjoy!