Comfort food does not get much better than a warm plate of fresh fries covered in hot gravy and melted cheese.

When you have to skip dairy, traditional poutine is usually off the menu because of the classic cheese curds and butter.

That is why I created this dairy free classic poutine, so anyone avoiding milk can still enjoy this famous dish.

The trick is tearing up a good dairy free mozzarella block and pouring steaming hot gravy right over the top.

It gives you that same rich, comforting meal at home without upsetting your stomach.

Why This Recipe Is a Keeper

Authentic Comfort Food – You get all the rich Canadian flavor you crave without touching a drop of real dairy.

Extra Crispy Fries – Double frying the fresh potatoes guarantees golden fries that stay crunchy under the hot gravy.

Deeply Savory Gravy – Blending beef and chicken broth creates a deeply savory gravy packed with rich umami flavor.

Perfect Melty Texture – The piping hot gravy gently melts the torn mozzarella into delightfully gooey, creamy bites.

Here’s What You’ll Need

For the Fries

2 1/2 lb Russet Potatoes
6 cups Vegetable Oil, For Frying
1 tsp Salt

For the Gravy

3 tbsp Dairy Free Butter
3 tbsp All Purpose Flour
1 Clove Garlic, Minced
1 cup Beef Broth
1 cup Chicken Broth
1 tsp Worcestershire Sauce
1 tsp Soy Sauce
1/4 tsp Black Pepper

For Topping

8 oz Dairy Free Mozzarella Block, Torn Into Bite Size Pieces

How to Make It

Step 1

Cut the potatoes into 1/3 inch thick fries and soak them in cold water for at least 30 minutes, or up to 2 hours. Drain and pat them completely dry with towels, since any water left on them will make the oil splatter.

Step 2

For the gravy, melt the butter in a saucepan over medium heat and whisk in the flour. Cook for 3-4 minutes, whisking constantly, until it turns a light peanut butter color, then stir in the garlic for 30 seconds.

Slowly whisk in both broths, the Worcestershire sauce, and soy sauce, and simmer for 8-10 minutes until thick enough to coat a spoon. Season with pepper and keep warm over low heat.

Step 3

Heat the oil in a large heavy pot to 325°F. Fry the potatoes in batches for 5-6 minutes, until cooked through but still pale, then transfer to a wire rack.

Step 4

Raise the oil temperature to 375°F and fry the potatoes a second time in batches for 2-3 minutes, until golden and very crisp. Drain on the rack and sprinkle with salt right away.

Step 5

Pile the hot fries into bowls and scatter the dairy free mozzarella pieces over the top. Pour the steaming hot gravy over everything so the cheese softens and turns melty, and serve immediately.

Recipe Tips

Pick a Firm Block of Dairy-Free Mozzarella

I recommend buying a firm block of dairy-free cheese instead of pre-shredded cheese from a bag.

Bagged shreds are coated in starch powders that keep them from melting together smoothly.

Tearing a solid block by hand into small chunks gives you uneven edges that catch the gravy and melt much better.

Make Sure the Potatoes Are Bone Dry

After soaking your potato sticks in cold water, you need to get rid of every drop of surface moisture.

I spread the fries out in a single layer between two clean dish towels and press down firmly on them.

If the potatoes are even slightly damp when they hit the oil, they will steam instead of getting crispy.

Watch the Roux Carefully When Using Dairy-Free Butter

From my experience, dairy-free butter tends to brown and separate faster than regular dairy butter.

Keep your burner on medium-low and whisk the flour constantly while it cooks to that peanut butter color.

This prevents the flour from scorching while still cooking out that raw flour flavor.

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