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Vegan Cheese Grits Recipe - Day 1 Southern Queen of Vegan Cuisine Project

I grew up eating grits, but not cheese grits. My grandmother made grits every Sunday morning before we went to Sunday School, but it never dawned on anybody to incorporate cheese. My grandmother is not a television grandma who lives in the kitchen. She cooks for basic necessity, so it does not surprise me that we were deprived of this southern classic. It was not until I was in college and started experimenting in the kitchen, when I first made shrimp and grits (pre-vegan). This was an amazing dish that involved grits, cheese, shrimp, butter, bacon, salt, and a mild heart attack. So since we do not like to going to the hospital, we will just stick to trying to veganize the Cheese Grits recipe from Paula Deen's Southern Cooking Bible. I actually like the taste of grits, so I do not understand why her recipe calls for more cheese by volume than actually grits. She also calls for a 45 minute back time, but I have two reasons why that is just not about to happen 1. It is summer time in Atlanta and I have a rational fear that if I turn on the oven, I will pass out 2. I inherited my grandmother's inability to rise with the sun to cook breakfast, so it would be time for lunch before the grits ever hit the table. We are just going to have to do our best to capture that cheesy essence on the stovetop, without eggs, without cheese, and without fatality. Serves 6 Find me: Twitter:   / sweetestvegan   Facebook:   / sweetestvegan   Pinterest:   / sweetestvegan   Blog: http://thesweetestvegan.com/ Vegan Cheese Grits Recipe What do you need to make vegan cheese grits: 4 cups almond milk, or non dairy milk alternative 1 cup quick cooking grits 4 tablespoons vegan butter 1/2 cup nutritional yeast 2 garlic cloves, minced 1 tablespoon soy sauce 1 tablespoon agave nectar How to make vegan cheese grits: Bring almond milk to a boil is a medium saucepan. Whisk in grits and reduce heat to a simmer. Cover the grits for about 5 minutes, until grits have started to plump and absorb liquid. Stir in vegan butter, nutritional yeast, garlic, soy sauce, and agave. Cover and continue to simmer for about 10 minutes until vegan cheese grits are thick and creamy, but not liquidy. If they need more time, stir well, and simmer for a minute at a time until the desired consistency is reached. Enjoy your vegan cheese Grits. My Verdict: Best vegan cheese grits ever. I usually make cheese grits with the almond milk and nutritional yeast, but I have never added agave nectar or soy sauce. Oh my goodness gracious. To make my creamy vegan cheese grits all the better, the garnishes that I added my dish shape and color actually complimented. The basil and paprika made it take fancy, as if it came from a restaurant. I think that is what they call depth or layers of flavor. I may be wrong, but I think I am becoming a southern vegan chef. About Southern Queen of Vegan Cuisine Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine wil take on the Paula Deen Southern Cooking Bible. Veganizing 326 butter-laden, pork-filled recipes in 326 days. This is a test . . . . this is only a test of skill, imagination, and physical & mental fortitude. Inspired by Paula Deen's Southern Cooking Bible: The New Classic Guide to Delicious Dishes with More Than 300 Recipes http://www.amazon.com/gp/product/1416... AND Julie and Julia: My Year of Cooking Dangerously http://www.amazon.com/gp/product/0316...