There’s an ongoing debate with those of us who eat grits. Some of us feel that grits are supposed to be served savory and others feel as though grits are served sweet. I grew up eating grits with a bit of sugar but as an adult I love eating them both ways. For those of you who don’t know what grits are, they are a porridge made from cornmeal.
I use to eat cheese grits all the time as a child. These vegan cheese grits are creamy, a bit savory and are my favorite weekend breakfast. This recipe also comes together very quickly. It can be served as a breakfast main or as a side to a tofu scramble and toast!
1/2 cup of grits
1 cup of water
1/4 cup nutritional yeast
1 tsp onion powder
1 tsp garlic powder
1-2 tsp vegan butter
1-2 tsp nondairy milk
salt and pepper to taste
1 tbs hemp seeds – adds some extra protein
1/4 cup spinach or kale
If you like your grits sweeter, add a bit of sugar!
- Bring a small saucepan of the water to a boil on medium high. Add a pinch of salt and grits. Stir well, cover and turn down to low. Let simmer on low for 5 minutes. (if adding in kale or spinach, add it when you add grits)
- Once grits are done, stir in the seasonings, butter and milk. Adjust flavor to your taste. Enjoy warm.
Let me know what you think and if you give this recipe a try!
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