Dairy Free Vegan Creamy Polenta

Total time30 min

Prep time5 min

Cook time25 min

Creamy, spoonable polenta gets its lush texture from a base of vegetable broth and full-fat coconut milk, simmered until thick and glossy. Nutritional yeast stirs in at the end for a savory, cheesy depth, while black pepper adds a warm bite that rounds out every spoonful. The result is a bowl that's rich and comforting without a trace of heaviness, finished with a scatter of fresh chives for brightness and color. It comes together in one saucepan with just a wooden spoon and a little patience, making it an easy weeknight side or a cozy base for roasted vegetables or a hearty stew. This one is a genuinely solid pick for a dairy free table, delivering all the creamy satisfaction polenta is known for.

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Ingredients

4 servings

3 cups vegetable broth
Pacific Foods Organic Low Sodium Vegetable Broth Swanson Vegetable Broth Pacific Foods Plant-Based Organic Vegetable Broth Kettle And Fire Broth Vegetable Cooking - 32 OZ Imagine Natural Creations Organic Broth Vegetable Low Sodium - 32 Fl. Oz.
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1 can (13.5 oz) full-fat coconut milk
1 tsp kosher salt, plus more to taste
1 cup coarse-ground polenta (not instant)
2 tbsp vegan butter
3 tbsp nutritional yeast
½ tsp black pepper

For serving

2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Combine the vegetable broth, coconut milk, and 1 tsp kosher salt in a large saucepan over medium-high heat, whisking to blend, until the mixture just comes to a boil.
2
Reduce the heat to medium-low. While whisking constantly, pour the polenta into the liquid in a slow, steady stream to prevent lumps from forming.

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