Vegan Cheese Grits
These vegan cheese grits are creamy and fulfilling, yet simple and quick to make. In just 10 minutes, you can whip up these versatile grits for your brunch spread.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
- 2 cups vegetable broth
- 2 cups unflavored unsweetened plant milk
- 1 cup cornmeal
- 1/2 cup nutritional yeast
- 1/4 teaspoon salt plus more to taste
- 1/4 cup plant-based shredded cheese
- 1 Tablespoon plant-based butter optional
- 6 leaves collard greens shredded
- 1/2 Tablespoon vinegar
- salt to taste
Combine vegetable broth and plant milk in a medium saucepan. Bring to a gentle boil over medium heat. Add cornmeal and stir well with a fork or whisk. Reduce to low heat.
Simmer for 5 minutes, stirring frequently to prevent buildup and scorching on the bottom of the pot. It can be helpful to use a stiff spatula for this.
Stir in the nutritional yeast, cheese, and salt.
If the consistency is too thick for your liking, stir in more vegetable broth, plant milk, or water, 1/4 cup at a time, until it is thin enough. Each time you add liquid, stir for 30 seconds over low heat, so that the consistency is even and the grits are heated through.
If the consistency is too thin for your liking, continue to simmer over low heat until the desired consistency is reached.
Taste the grits and add salt to taste. You can add more cheese if you like, as well.
Serve hot, topping with 1/4 tablespoon of plant-based butter (if using) on each serving.
Prepare collard greens
Place collard greens in a large microwave-safe bowl. Cover bowl with a plate. Microwave on high for 1 minute. Taste a piece of collard green stem. If it is tender enough to eat and the greens are an even bright color, they are ready to serve.
If the greens are not ready, cover the bowl, return it to the microwave and heat for 15-second intervals until the greens are cooked.
Add vinegar onto the cooked greens. Add a few sprinkles of salt. Mix well. Taste. Add more salt or vinegar as needed.
The two types of liquid in the recipe, vegetable broth and plant milk, are interchangeable. You can replace all of one with the same amount of the other, based on your preference or what you have on hand. Using more plant milk will make the dish creamier, while more stock will make it more savory.
You can also use water in place of the broth and milk. If you do, you may want to add more salt and nutritional yeast.
This recipe follows a general ratio of 4:1, liquid:cornmeal and results in fairly thick grits. Some recipes use as much as 5:1 (and cook as long as 30 minutes).
The grits will keep for 5 days in an airtight container in the fridge. You may need to stir in more liquid when reheating.