Vegan Polenta

Creamy polenta without any animal products. Serve this for a savory accompaniment to your meals. Polenta goes very well with tomato-based dishes, beans, and sauteed mushrooms.

Prep Time:
5 mins
Cook Time:
20 mins
Additional Time:
5 mins
Total Time:
30 mins
6 servings


  • 2 cups vegetable broth

  • 1 cup water, divided

  • ½ cup unsweetened oat milk

  • 1 teaspoon salt

  • 1 ½ cups Italian polenta

  • ½ cup shredded vegan white cheese

  • ¼ cup vegan butter


  1. Stir together vegetable broth, 1/2 cup water, oat milk, and salt in a saucepan over medium-high heat. Bring to a boil. Reduce heat to medium-low and sprinkle in polenta, stirring constantly. Continue stirring until polenta thickens, about 5 minutes.

  2. Reduce temperature to low and cook, stirring often, for about 10 minutes. Add vegan cheese and butter. Stir until smooth. Add remaining water, if necessary, to keep consistency velvety and smooth. Pour polenta onto an oiled plate and let stand a few minutes before serving.

Cook's Notes:

The longer you cook and stir polenta, the better it is. This is an Italian rule of thumb. If you like, cook and stir an extra 10 minutes before adding the cheese and butter.

Slice cooled leftovers, allow to dry at room temperature for about 1 hour, and then fry or bake them an alternative to toast for breakfast or for appetizers.

Nutrition Facts (per serving)

294 Calories
13g Fat
36g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 294
% Daily Value *
Total Fat 13g 17%
Saturated Fat 5g 23%
Cholesterol 3mg 1%
Sodium 1127mg 49%
Total Carbohydrate 36g 13%
Dietary Fiber 3g 11%
Total Sugars 3g
Protein 7g
Vitamin C 12mg 60%
Calcium 75mg 6%
Iron 4mg 21%
Potassium 2mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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