The Best Vegan Poutine

You don't have to give up your favourite foods when you give up dairy. Nowadays, there's vegan versions of all your cheesy favourites, poutine included. Our recipe uses your favourite french fries, and includes homemade mushroom gravy gravy and Fauxmagerie Zengarry Creamy Swiss cheese! 

Instructions:

1. Grate your Zengarry Creamy Swiss Cashew Cheese right out of the freezer.

2. Top with a sprinkling of freshly ground black pepper or even a bit of smoked paprika.

3. Use whatever gravy you like.  You can find our favourite mushroom gravy recipe below.

Lynda's Favourite Mushroom Gravy

Ingredients:

• 2 tsp. non-dairy butter (Earth Balance)

• 1 yellow onion, chopped 

• 1 lb. cremini mushrooms, sliced

• 3 Tbsp. all-purpose flour

• 2 c. vegetable broth

• 2-3 Tbsp. tamari soy sauce 

• 1/2 tsp. dried thyme

• Pepper to taste

Instructions:

1. Heat butter in a large-size skillet and sauté onion and mushrooms over high heat, stirring frequently, until they turn translucent and a little golden brown and mushrooms soften. This should take about 15 minutes.

2. While the onions and mushrooms are cooking, in a separate bowl, pour vegetable broth, soy sauce, rosemary and pepper.

3. Whisk flour into broth mixture. When there are no lumps, add to mushroom/onion mixture.

4. Reduce heat and cook on low-medium heat, stirring constantly until thickened.

5. Take off heat and set aside. 

6. Add to your poutine!