Vegan Grits!!!!!!

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I love grits. Here’s a recipe for creamy, full of flavor, vegan grits.

Vegan Grits

1 cup of water
1 1/4 cup of vegetable broth
1 1/2 cup of unflavored almond milk
1 cup of quick cooking grits
1 jalapeno
1/4 cup cilantro
1 small shallot
1 tablespoon olive oil
1 tablespoon earth balance
salt/pepper to taste
1/2 cup of cashew paste (see recipe below)

For Cashew Paste
1/2 cup salted cashews
1 cup water
1/2 teaspoon Black pepper

*Soak cashews in water for 1 hour
*Blend cashews with 1 cup fresh water and pepper

For Grits

*Dice shallot into small pieces
*Dice half of jalapeno into small piece, leave other half whole
*Saute shallot on medium heat in one olive oil until soft
*Add water and 1 cup of vegetable broth to pan
*Reduce heat to low
*Add jalapeno and steep for ten minutes
*Add 1 cup of almond milk, earth balance

*Raise heat to high
*Bring cooking liquid to boil
*Quickly stir in grits (stir in the same direction for good luck)

*Reduce heat to medium low, cover, cook 5 minutes (stir twice)
*Add remaining 1/4 cup of vegetable broth, 1/2 cup of almond milk, and cashew paste
*Add cilantro, salt/pepper to taste

*Let stand 2 minutes

Some notes:

1. Don’t sleep on these grits. They are really delicious.
2. The cashew paste makes the grits really creamy and delicious. You will not miss milk or cheese. I promise! Usually cashew paste is made with raw cashews that are soaked over night. I didn’t prepare for all that, so I just used salted cashews (which I had in the pantry) and soaked them for an hour. That worked just fine.
3. Adjust the cooking liquid measurements depending on your preferred consistency of grits.
4. Stir the grits in the same direction for good luck!
5. Whoever gets the jalapeno half in their portion will have good luck!

Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!


  1. Delicious recipe. The cashew paste is a twist.