Step 1

Add tofu, tapioca starch, nutritional yeast, lemon juice, 1 tsp salt, milk and 2 tbsp unflavoured oil to a blender.

Step 2

Blend on medium for about 15 seconds until mixture is smooth and ingredients are completely combined.

Step 3

Transfer to a small saucepan, and cook on low temperature (stirring regularly) for 10-12 minutes, until 'cheese' is smooth and stretchy. The mixture will become lumpy at first and may stick to the pan a bit but that's ok - just keep stirring until it becomes smooth!

Step 4

Transfer to a bowl until ready to use.

Step 5

Preheat oven to 400°F/205°C.

Step 6

Slice potatoes into strips 1cm wide.

Step 7

Place on baking trays and toss in remaining unflavoured oil. Sprinkle with sea salt to taste.

Step 8

Bake in oven for 30 minutes, flipping fries over after 15 minutes.

Step 9

While the fries are cooking, add vegan butter/olive oil, mushrooms, miso paste, soy sauce, onion powder, flour and broth to a blender. Blitz on high power for 15 seconds until smooth.

Step 10

Transfer to a saucepan and heat until bubbling. Reduce heat to low and cook for 15 minutes - stirring frequently - until gravy has thickened. Taste and add salt if needed.

Step 11

(If you're not a fan of mushrooms, don't despair! You can use this simple vegan gravy recipe instead.)

Step 12

Place fries in a large serving dish.

Step 13

Dollop with small piles of cheese curds and pour over gravy. Decorate with sliced green onions if desired.

Step 14

Enjoy immediately!