Vegan Creamy Polenta (Print Version)
Silky cornmeal cooked with almond milk and buttery notes for a rich, savory, vegan-friendly dish.
# What You'll Need:
→ Polenta Base
01 -
1 cup yellow cornmeal (yellow polenta)
02 -
4 cups unsweetened almond milk
03 -
1 teaspoon salt
→ Flavor Enhancers
04 -
2 tablespoons vegan buttery sticks
05 -
1/4 cup nutritional yeast
06 -
1/4 teaspoon freshly ground black pepper
# Steps to Follow:
01 -
Combine almond milk and salt in a medium saucepan and heat over medium until gently simmering, stirring occasionally to prevent skin formation.
02 -
Gradually whisk in the cornmeal, ensuring no dry clumps remain and the mixture is smooth.
03 -
Reduce heat to low and cook, stirring frequently with a wooden spoon for 20 to 25 minutes until thick and creamy with tender grains.
04 -
Remove from heat and stir in vegan butter, nutritional yeast, and black pepper until fully melted and integrated.
05 -
If too thick, whisk in warm almond milk to loosen. If too thin, return to low heat, stirring until thickened. Serve warm as a side or base for vegetables or sauces.
# Additional Notes:
01 -
Constant stirring during cooking prevents lumps and sticking.