Easy Cheesy Vegan Grits are creamy, delicious, and so easy to make. Made in one pot and with only 4 ingredients. Enjoy them on their own or as a base to create one amazing vegan grain bowl!
If you’re from the South you eat grits. It’s that simple. Growing up, we had grits at least 3 times a week for breakfast. I still love them! They’re a staple in our home and have them regularly. But, we just do them a little differently these days. And, much healthier.
What?!? Grits without butter? Yes, absolutely.
You don’t need all the dairy, cheese, and oil to make amazing creamy cheesy grits. This vegan grits recipe is simple and ready in about 20 minutes. And, it’s sure to become a family favorite, not just for breakfast, but any meal.
Ready? Let’s do it!
How To Make Vegan Grits
You won’t believe how easy it is to make one of the world’s best comfort foods. If you’ve always wanted to know how to cook grits then this is for you.
Start by adding the unsweetened almond milk and low-sodium veggie broth to a saucepan and bring to a boil over medium-high heat. Then, reduce the heat to low and slowly add the grits while whisking them so they don’t get clumpy. Once the grits are fully incorporated add the nutritional yeast, if you want, for the cheesiness.
Now, let the grits cook over low heat for 15-20 minutes and stir or whisk frequently. That’s it! Delicious creamy cheesy vegan grits!
What To Serve With Grits
Anything you want (almost) because vegan grits are so versatile. They’re delicious all by themselves. But, try building your own grit bowl using one or more of the amazing recipes…
- Crispy Blackened Tofu
- Roasted Brussels Sprouts
- BBQ Soy Curls
- Easy Sauteed Kale (Grits and greens are amazing!)
- Smoky Maple Tempeh Bacon (Crumble and sprinkle on top)
- Vegan Breakfast Sausage Patties
You are going to love these cheesy vegan grits. They’re…
- Super easy to make
- Savory
- A little cheesy
- Creamy
- Filling
- Low-fat
- Gluten free
- Delicious
If you are looking for more easy healthy 1-bowl vegan meals be sure and check out my Blueberry Quinoa Breakfast Bowl or Quinoa Chipotle Bowl with Southwest Tahini Sauce.
Did you make this recipe? Please be sure to leave a comment and star rating below and let me know your thoughts. Your feedback is helpful. If you’re wanting to start a plant-based diet or just exploring be sure and check out my E-book, The 5 Day Plant-Based Kickstart!
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Easy Cheesy Vegan Grits
- Prep Time: 10 mins.
- Cook Time: 20 mins.
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Cuisine: Vegan
- Diet: Vegan
Description
Easy Cheesy Vegan Grits are creamy, delicious, and so easy to make. Made in one pot and with only 4 ingredients. Enjoy them on their own or as a base to create one amazing vegan grain bowl!
Ingredients
- 1 cup yellow corn grits (I like Bob’s Red Mill)
- 2 cup unsweetened almond milk
- 2 cups low-sodium vegetable broth
- ½ cup nutritional yeast
- Salt and pepper to taste
Instructions
- Add the unsweetened almond milk and low-sodium veggie broth to a saucepan and bring to a boil over medium-high heat.
- Once the liquid starts to boil you can reduce the heat to low and slowly whisk in the grits. Slow and steady is the key because it prevents them from getting lumpy and clumpy. Once the grits are fully incorporated add the nutritional yeast, if you want, for the cheesiness.
- Let the grits cook over low heat for 15-20 minutes and stir or whisk frequently. That’s it! Delicious creamy cheesy vegan grits.
Optional Toppings
- Chopped green onions or diced jalapenos.
- Easy Vegan Chipotle Aioli
Notes
If you want more cheesiness add my Vegan Cheese Sauce or Cashew Queso.
Keywords: vegan grits, cheesy vegan grits, creamy vegan grits, blackened tofu grit bowl,
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Would any plant milk work? And also how would it be if I made almond milk (or any other) and didn’t strain it? For muffins and cakes, it’s great. I mix it thoroughly and pour.
Any non-dairy milk will work. If you use homemade almond milk for the grits I would definitely strain it first for this recipe.
This is the first grits recipe since giving up oils/butter that tastes rich and substantial. It will be the base for a mushroom stew tonight, but I can see many ways to use this!
Wow, that is great Donna! Thanks for sharing.
I printed the recipe a couple of weeks ago — looked simple, tasty and had ingredients I have on hand. Today I took th plunge. It was DELICIOUS — AMAZING. I will even share this with my non-vegan friends and it will be a staple in my house.
Cheryl
This sounds delicious! Can you recommend an instant pot conversion?
Would corn meal be an optional substitute?
Yes, I believe so. It will be much smoother than the grits. But, you should have no problem.
Hi Shane!
Do you think this recipe would work with brown rice in place of the grits?
Thanks!
This sounds perfect! We are having this tonight topped with homemade black bean and corn salsa and pepitas. YUM!
This. Was. Amazing! I’m actually preparing it right now as I type, for the third day in a row. I have always loved grits, but stopped eating them once I gave up oils. The oil was not missed at all with this recipe. Thank you for creating such a tasty recipe!
Thank you!
When I make grits, I put the grits in the cold liquid because it’s so much easier to stir and incorporate. Would it make any difference in the taste? Thanks for the recipe!
I’ve never cooked grits in cold liquid so I couldn’t say for sure.
Creamy, cheesy, healthy, and so easy to make.