The Creamiest Vegan Cheese Grits (Ready in 30 Minutes!)

If comfort food had a hall of fame, a warm bowl of creamy cheese grits would have a prime spot. It’s a dish that feels like a hug from the inside out—rich, savory, and deeply satisfying.

For years, I thought that incredible flavor was off-limits on a vegan diet. I was wrong.

This recipe isn’t just a ‘good enough’ substitute; it’s a game-changer. We’re talking thick, velvety grits infused with a savory, cheesy flavor that will have you scraping the bowl clean.

By using a few key plant-based ingredients and the right technique, we can create a dish that honors its Southern roots while being completely dairy-free. Ready in about 30 minutes, it’s simple enough for a weeknight dinner but special enough to serve for a weekend brunch.

Why This Vegan Grits Recipe Is the Best

This isn’t just another grits recipe. It’s designed to be foolproof and delicious, delivering that authentic creamy texture and cheesy flavor every single time.

Here’s why it’s a keeper:

• Unbelievably Creamy Texture: We use a specific liquid-to-grit ratio and a finishing touch of vegan butter to achieve a velvety-smooth consistency that’s never gummy or thin.
• Rich, Savory ‘Cheese’ Flavor: Nutritional yeast provides a surprisingly authentic cheesy and nutty flavor, boosted by the umami depth of vegetable broth and a hint of garlic.
• Ready in 30 Minutes: This recipe is quick enough for a weekday meal without sacrificing any of the slow-simmered comfort food taste.
• Incredibly Versatile: It’s the perfect canvas. Serve it for breakfast with vegan sausage, as a side for a BBQ dinner, or as the base for a hearty grain bowl or a full brunch with fluffy vegan pancakes.

The Key Ingredients You’ll Need

The magic of this recipe lies in using simple, high-quality ingredients that work together to create a rich and savory flavor profile. Here’s what you’ll need and why it matters:

• Corn Grits: The star of the show! For the best texture, look for stone-ground or old-fashioned grits. These are coarser and take longer to cook, but they result in a much creamier and more flavorful dish than instant or quick grits. Bob’s Red Mill Yellow Corn Grits/Polenta is a widely available and reliable option.
• Vegetable Broth & Water: Using a 50/50 mix of broth and water is our secret for building flavor. The broth provides a savory, seasoned base, while the water ensures the pure corn flavor still shines through.
• Nutritional Yeast: This is the key to our ‘cheese’ flavor. Affectionately called ‘nooch,’ this deactivated yeast has a nutty, savory, and cheesy taste. As explained by The Spruce Eats, it’s also a good source of B vitamins.
• Vegan Butter: Don’t skip this! Stirring in a good quality vegan butter at the end adds the necessary fat for a rich mouthfeel and a silky, creamy finish.
• Garlic Powder: A simple touch that adds a foundational aromatic flavor, elevating the entire dish from good to great.
• Vegan Cheddar Shreds (Optional): For an extra gooey, cheesy pull, you can add your favorite vegan cheddar shreds. This melts in at the end along with the butter.

How to Make Creamy Vegan Grits Step by Step

Making creamy grits is all about the technique. Follow these steps closely, especially the whisking part, to ensure a perfectly smooth result every time.

Step 1: Boil the Liquids
In a medium-sized saucepan, combine the vegetable broth, water, garlic powder, and nutritional yeast. Bring the mixture to a rolling boil over medium-high heat. Seasoning the liquid from the start ensures the flavor is absorbed by every grain.

Step 2: Whisk in the Grits
Once boiling, turn the heat down to low. Now for the most important step: while whisking continuously with one hand, use the other to very slowly pour the grits into the pot in a thin, steady stream. This constant motion is the key to preventing lumps from forming.

Step 3: Simmer and Stir
Continue to cook the grits over low-medium heat for about 20-25 minutes. You’ll need to stir frequently, scraping the bottom of the pot to prevent sticking. The grits are done when they have absorbed the liquid and are thick, tender, and creamy.

Step 4: Add the Finishing Touches
Remove the pot from the heat. Immediately stir in the vegan butter and the optional vegan cheese shreds until they are completely melted and incorporated. The residual heat will be enough to melt them perfectly. Give it a final taste and add salt and pepper as needed. The amount of salt will depend on how salty your vegetable broth was. Serve hot!

Tips for Perfectly Creamy Grits Every Time

Achieving that perfect diner-style creaminess is easy when you know the tricks of the trade. Here are a few pro tips to guarantee success.

• Don’t Stop Whisking (at first): The first minute after you add the grits to the liquid is the most critical. Whisk vigorously and constantly during this time to ensure every grain is separated and hydrated, which is the ultimate defense against lumps.
• Patience is a Virtue: Don’t be tempted to crank up the heat to speed up the process. Grits need a slow, gentle simmer (about 20-25 minutes) to fully soften and release their starches, which is what creates that coveted creamy texture.
• Fat is Your Friend: The vegan butter at the end is non-negotiable for a rich mouthfeel. Fat coats the starches and creates a silky, luxurious texture that water or broth alone cannot achieve.
• Season at the End: Vegetable broths vary wildly in sodium content. Always taste the grits after adding all the ingredients, and then adjust the salt and pepper to your preference.

Fun Variations to Try

This recipe is a fantastic starting point, but feel free to customize it based on your taste or what you have on hand. Here are a few delicious variations to inspire you:

• Spicy Jalapeño ‘Cheddar’ Grits: Finely dice one jalapeño (remove seeds for less heat) and sauté it for a few minutes before adding your liquids. Stir it into the finished grits for a spicy kick.
• Loaded Grits Bowl: Top your finished grits with crumbled vegan bacon, sliced scallions, and a dollop of vegan sour cream for a breakfast-for-dinner experience.
• Herbaceous Garlic & Chive Grits: Add an extra clove of minced fresh garlic with the garlic powder and stir in two tablespoons of freshly chopped chives right before serving.
• Cajun-Style Grits: Add 1/2 teaspoon of Cajun or Creole seasoning to the liquid at the beginning of the cooking process for a zesty, Louisiana-inspired flavor.

What to Serve with Your Grits

Grits are rarely served alone in the South; they’re the ultimate team player. They provide a creamy, savory base that pairs perfectly with bold, flavorful toppings and sides. Think of your grits as the canvas for a delicious meal.

Create the ultimate Southern comfort bowl by serving them with:

• Crispy Baked BBQ Tofu: The sweet and smoky flavor of the tofu is a perfect contrast to the creamy grits.
• 10-Minute Skillet BBQ Tempeh: A quick and easy protein-packed topping.
• Vegan Collard Greens: A classic pairing. The slight bitterness of the greens cuts through the richness of the grits.
• BBQ Jackfruit Pulled ‘Pork’: Spoon this over the grits for a hearty, satisfying main course.
• Roasted Vegetables: Simple roasted broccoli, mushrooms, or bell peppers add color, nutrition, and texture.

How to Store and Reheat Leftovers

Grits have a tendency to thicken and solidify into a solid block as they cool. Don’t worry, this is completely normal! They are just as delicious reheated, and it only takes a few minutes to restore them to their original glory.

Storage:
Allow the grits to cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to 4-5 days.

Reheating:
The best way to reheat grits is on the stovetop.

1. Scoop the desired amount of cold grits into a small saucepan.
2. Add a splash of unsweetened plant-based milk (like almond or soy) or water.
3. Heat over low-medium heat, stirring and breaking up the grits with a spoon or whisk as they warm up.
4. Continue to stir and add more liquid, a tablespoon at a time, until the grits have returned to a creamy, smooth consistency.
5. Taste and re-season if necessary before serving.

Frequently Asked Questions

Here are answers to some of the most common questions about making vegan grits.

What’s the difference between grits and polenta?
They are very similar, as both are made from ground corn. The main difference often comes down to the type of corn used. Grits are traditionally made from dent corn, which is softer and starchier, while polenta is made from flint corn, which has a harder texture. However, you can use corn grits labeled as ‘polenta’ in this recipe with great results.

Are grits gluten-free?
Yes, pure corn grits are naturally gluten-free. However, as noted by Beyond Celiac, they can be subject to cross-contamination if processed in a facility that also handles wheat, barley, or rye. If you have celiac disease or a severe gluten sensitivity, be sure to buy grits that are certified gluten-free.

Can I make these grits oil-free?
You can omit the vegan butter for an oil-free version. The grits will still be tasty, but they will lack some of the richness and silky mouthfeel that the butter provides.

How do I make my grits even richer?
For an ultra-decadent version, you can replace a cup of the water with a cup of full-fat, unsweetened canned coconut milk or a rich and creamy plant-based milk like cashew milk.

Conclusion

There you have it—a foolproof method for creating the creamiest, most satisfying vegan cheese grits you’ve ever had. This dish proves that you don’t need dairy to enjoy rich, Southern-style comfort food, from savory grits to a foolproof flaky vegan pie crust. It’s a versatile, quick, and delicious recipe that’s sure to become a new favorite in your kitchen. So go ahead, give it a try, and enjoy a bowl of pure, cheesy comfort!