Southern Style Vegan Grits
We love a good hearty breakfast at our house. And these Southern Style Vegan Grits are the perfect addition to complete any southern breakfast plate.
When we first began eating a more plant based diet and eliminated dairy…I thought all my “go-to” recipes were a wash. But over time, I have tinkered and experimented with converting them to a vegan version. This recipe was originally loaded with cream and cheese (and oh so yummy). But we quickly realized these Southern Style Vegan Grits are just as yummy.
We like to eat it alongside a veggie sausage patty and tofu scramble, or sometimes a scrambled egg (because we aren’t total vegans and have free range chickens) and a slice of fresh homemade vegan toast. I have also shared the recipe to this super simple bread machine vegan bread on our blog. Be sure to check it out!
Ingredients:
- 2 c water
- 2 c vegetable broth
- 3/4 c non-dairy milk
- dash of salt
- 1 c grits
- 1 Tbsp plant based butter
- 1/2 c nutritional yeast
- 1 tsp hot sauce (or more if you want a little extra kick)
- 1/4 tsp white pepper
Directions:
- Combine water, broth, non-dairy milk and salt in saucepan over medium heat. Bring to a boil.
- Slowly add in grits while stirring with a whisk. (This keeps the grits from clumping)
- Stir occasionally to keep grits a smooth consistency.
- Once thickened, add butter, nutritional yeast, hot sauce, white pepper
If the grits seem a little runny at first, just let them sit for a few minutes and they will continue to thicken. They store easily in the fridge. You can simply warm them up the next day and add more non-dairy milk or water to thin them out…because they will be super thick the next day.
