Vegan Creamy Polenta

<p>This vegan creamy polenta is rich, cozy, and surprisingly indulgent thanks to silky almond milk and vegan butter. Nutritional yeast adds a cheesy, savory flavor so you get all the comfort of classic polenta with no dairy at all. It works perfectly as a simple weeknight side dish, a base for roasted vegetables, or a hearty bowl on its own.</p> <p>I first tried this polenta when craving something warm and creamy but dairy-free. Now it’s a go-to whenever I want cozy comfort that feels indulgent without the heaviness.</p>

Ingredients

<ul><li><strong>Yellow cornmeal:</strong> One cup also known as yellow polenta for that authentic sweet corn flavor and creamy texture</li><li><strong>Unsweetened almond milk:</strong> Four cups to keep it smooth and dairy-free choose a brand with minimal additives for best taste</li><li><strong>Salt:</strong> One teaspoon to enhance the natural flavors sea salt works nicely here</li><li><strong>Vegan buttery sticks:</strong> Two tablespoons add richness and silkiness to the dish do not skip for creaminess</li><li><strong>Nutritional yeast:</strong> Quarter cup gives that cheesy umami punch use fresh flaky type for the best flavor</li><li><strong>Freshly ground black pepper:</strong> Quarter teaspoon to add just the right hint of spice and depth</li></ul>

Instructions

<dl><dt><strong>Heat the almond milk:</strong></dt><dd>Add the almond milk and salt into a medium saucepan and place over medium heat. Bring it up to a gentle simmer while stirring once or twice to prevent a skin from forming. This gentle heat sets a smooth base for the polenta.</dd><dt><strong>Whisk in the cornmeal:</strong></dt><dd>Slowly sprinkle the cornmeal into the simmering almond milk while whisking constantly. This prevents lumps and ensures the mixture becomes smooth. Keep whisking until all the dry cornmeal is fully incorporated without any pockets.</dd><dt><strong>Simmer until creamy:</strong></dt><dd>Turn the heat down to low so the polenta only bubbles gently. Cook it for 20 to 25 minutes stirring often with a wooden spoon. The grains should soften all the way through and the mixture will thicken into a luscious, creamy consistency. Avoid crowds around the stove so you remember to stir regularly.</dd><dt><strong>Finish with flavor:</strong></dt><dd>Turn off the heat and stir in the vegan buttery sticks nutritional yeast and black pepper until everything melts together into a rich, flavorful mix. Taste it and add a pinch more salt or pepper if you want your flavors more pronounced.</dd><dt><strong>Adjust and serve:</strong></dt><dd>If the polenta is too thick, whisk in a splash of warm almond milk until it loosens to your desired texture. If it feels thin, let it sit on low heat a few more minutes while stirring to thicken back up. Serve hot either as a side or as a cozy platform for roasted vegetables or beans.</dd></dl>

<p>I remember serving this on a chilly evening and how it instantly felt like a warm hug in a bowl for everyone around the table.</p>

Storage tips

<p>Store leftover polenta in an airtight container in the refrigerator for up to five days. To reheat, add a splash of almond milk or water and warm gently on the stovetop while stirring to bring back its creamy texture.</p>

Ingredient substitutions

<p>Oat milk or cashew milk can replace almond milk if preferred just choose unsweetened varieties for best flavor. Vegan margarine or coconut oil are fine swaps for the vegan buttery sticks but will alter the flavor slightly. For a nut-free option use oat milk and a neutral oil.</p>

Serving suggestions

<p>Serve polenta topped with roasted mushrooms and fresh herbs for a simple vegan meal. It also pairs beautifully with tomato-based ragouts or drizzled with a balsamic glaze and steamed greens for an elegant side.</p>

<p>Enjoy warm as a side or a base for roasted vegetables. Reheat with a splash of almond milk to restore creaminess.</p>

Common Questions About the Recipe

→ What is the best cornmeal for creamy polenta?

Use finely ground yellow cornmeal for a smooth, tender texture that cooks evenly and blends well with liquids.

→ How do you prevent polenta from becoming gritty?

Whisk constantly when adding cornmeal to hot liquid and stir frequently during cooking to avoid clumps and achieve creaminess.

→ Can I substitute almond milk with another liquid?

Yes, plant-based milks like oat or soy milk work well, offering similar creaminess and subtle flavor nuances.

→ What ingredients create the cheesy flavor without dairy?

Nutritional yeast adds a savory, cheese-like taste while keeping the dish completely plant-based.

→ How do you adjust the polenta’s thickness?

Add warm almond milk to thin it or cook longer over low heat to thicken the texture as preferred.