Vegan mozzarella recipe by Healthy Kitchen. Original gravy recipe from I Wash You Dry
This was my second attempt at Vegan Poutine but I found a winning combo! We can thank Canada for this serious comfort food in the cold winter months! I went the simple route but I think it would be really good with mushroom gravy or onion gravy too!
Ingredients
Fries or tater tots.
Vegan Mozzarella chunks
Gravy of choice
Green onions for serving
Vegan Mozzarella Recipe
Ingredients
½ cup raw cashews or blanched almonds*
¼ cup tapioca starch
2 tablespoons nutritional yeast
¾ teaspoon sea salt
1 tablespoon white vinegar
1 cup water
Method
Add everything to your blender and process, starting on low speed and increasing to high speed until smooth.
Pour the liquid into a small sauce pot or pan and cook over medium heat, stirring constantly. You will see the mixture go from liquid, to lumpy, to eventually a big ball of cheese. This process will take about 3-4 minutes. Make sure to keep stirring so it doesn't burn.
Serve hot with crackers, chips or veggies for dunking. Or scoop onto pizza, or into a grilled cheese.
Gravy Recipe
Ingredients
4 tbsp vegan butter
1/2 tsp black pepper
1/4 cup all-purpose GF flour
1 cup vegan chicken broth (I used Massel)
1 cup vegan beef broth (I used Massel)
Method
Melt butter over medium-low heat. Sprinkle in the pepper, whisk to combine.
Slowly add in 1/4 cup of flour, constantly whisking to combine. After a minute or two of whisking the mixture will be thick.
Combine the broths in a measuring cup and slowly begin to pour into the flour mixture, whisking constantly, until smooth and well blended. Allow to cook several minutes until thickened.
Toss together the hot french fries with cheese in an oven proof dish or skillet. Pour your desired amount of gravy on top and pop back in the oven for a minute or two to let the cheese melt even more. Serve immediately. Enjoy!
