If you're Southern, you know grits. And chances are you're most familiar with them being smothered with butter, covered in cheese or possibly even topped with bacon. These grits are something different -- creamy, delicious and 100% plant-based.
Leave it to our friend and talented author of One Part Plant, Jessica Murnane, to figure out a way to make grits taste every bit as hearty and delicious as their cheese-covered brethren -- yet fresh and green with toppings of avocado and sprouts. Enter her recipe for Creamy Grits with Avocado & Hot Sauce.
We ate this for lunch last week, and we're still dreaming of it.




Ingredients
- 3 1/2 cups veggie broth, plus more if needed
- 1/2 cup raw cashews, soaked in water for at least a few hours (overnight is best), drained
- 1 tablespoon nutritional yeast
- Cayenne
- Sea salt
- 1 cup coarse-ground corn or stone-ground grits
- Pepper
- Toppings: diced avocado, hot sauce, sprouts
Instructions
- Whiz 1/2 cup of the veggie broth with the cashews, nutritional yeast, a dash of cayenne, and a pinch of
- salt in high-speed blender until smooth. Depending on the speed of your blender, this might take up to 5 minutes.
- Bring the remaining 3 cups veggie broth to a boil in a small pot. Add the grits and reduce heat. Follow package instructions
- on length of cook time (stone ground will take longer to cook than coarse ground, but worth it!). Stir continuously. When there is a minute left to cook, pour the cashew mixture into the pot and keep stirring.
- Add more veggie broth for desired consistency and add salt and pepper to your liking.
- When you’re ready to serve, top the grits with avocado, sprouts, hot sauce, and more cayenne for an extra kick.
- Kitchen Notes: If you have any leftovers, reheat them on the stove with some additional veggie broth to get the creamy texture back before serving.