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Vegan Poutine

Try your hand at a vegan twist on the traditional Canadian dish, poutine! Delight your tastebuds with the irresistible flavors from crunchy French fries, homemade gravy, and crispy plant-based cheese curds made with Nurishh Cheddar Style Cubes.

Created by Spike Mendelsohn, @SpiketheChef

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Prep Time

35 Minutes

Cook Time

35 Minutes

how to make

    Prepare the Gravy:
  • In a small bowl, dissolve the cornstarch and spices with water and set aside.
  • In a large saucepan, melt butter. Add the flour and cook, stirring regularly, for about 5 minutes, until the flour toasts and the mixture turns golden brown.
  • Add the vegetable stock and bring to a boil, stirring with a whisk.
  • Stir in half of the cornstarch mixture and simmer for a minute or so until gravy thickens and coats the back of a spoon. If you'd like your gravy thicker, add small amounts of the cornstarch mixture until the gravy reaches your desired consistency.
  • Finish gravy with a few grinds of fresh cracked black pepper. Taste and add additional salt, if necessary. NOTE: Gravy can be made ahead and re-warmed or kept warm over low heat until your fries are ready.
    For Hand-Cut Fries:
  • Heat the sunflower oil in a deep fryer or large, wide, heavy bottomed pot to 300° F.
  • Rinse and Scrub Potatoes to remove any dirt. Cut into 1/2-inch thick sticks.
  • Place into a large bowl and cover completely with cold water. Allow to soak while oil is heating.
  • Remove the potatoes from the water and place onto a sheet of paper towels. Blot to remove as much excess moisture as possible.
  • Add your fries to the 300°F oil and cook for 5-8 minutes, just until potatoes are starting to cook but are not yet browned. Remove potatoes from oil and scatter on a wire rack.
  • Increase heat under oil until temperature reaches 375°F. Once oil is heated, return the potatoes to the fryer and cook until potatoes are golden brown.
  • Remove with tongs to a paper towel-lined bowl. Reserve oil and maintain temperature
    For Fried Nurishh Cheddar Style Cubes:
  • Add flour and baking powder to large mixing bowl and stir to combine.
  • Slowly whisk in ginger beer until fully incorporated.
  • Add the cheddar cubes to batter and mix gently until coated.
  • Using tongs add battered cheddar cubes to fryer and fry until golden brown, about 2 to 3 minutes.
  • Remove from fryer and drain on a paper towel lined plate.

finishing touches

  • Add fries to a large, shallow bowl, top with the fried cheese cubes and season lightly with salt while still warm.
  • Add a full ladle of hot gravy over all of the fries and fried Nurishh Cheddar Style Cubes.
  • Serve and enjoy.

what you need

    For Vegan Gravy:
  • 3 tbsp cornstarch
  • 1 tbsp garlic powder
  • 1 tbsp umami mushroom spice
  • 1 tsp cayenne pepper
  • 2 tbsp water
  • 1/4 cup all-purpose flour
  • 6 tbsp vegan butter
  • 32 oz vegetable stock
  • Salt & pepper, to taste
    For Hand-Cut Fries:
  • Sunflower Frying Oil
  • 2 lbs Russet or Kennebec potatoes
  • Salt to taste
    For Fried Cheese Cubes:
  • 1 1/2 cups Nurishh Cheddar Style Cubes
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 cup ginger beer