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Jessica Murnane's Plant-Based Grits.

Jessica Murnane's Plant-Based Grits.
  • 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

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.

  1. 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.
  2. 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.
  3. Add more veggie broth for desired consistency and add salt and pepper to your liking.
  4. When you’re ready to serve, top the grits with avocado, sprouts, hot sauce, and more cayenne for an extra kick.
  5. 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.

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