Vegan Cheese Polenta Pesto: A Delicious & Easy Recipe

Vegan Cheese Polenta Pesto: Prepare to be amazed! I’m about to share a recipe that will redefine your understanding of comfort food. Imagine a creamy, cheesy polenta, swirled with vibrant, homemade pesto, all while remaining completely plant-based. Sounds too good to be true? Trust me, it’s not!

Polenta, a humble dish with ancient roots in Northern Italy, has long been a staple, providing sustenance and warmth to generations. Traditionally made with cornmeal, it’s a blank canvas ready to absorb flavors. Pesto, hailing from Genoa, Italy, bursts with the fresh flavors of basil, garlic, pine nuts, and Parmesan cheese. But what happens when we reimagine these classics with a vegan twist?

That’s where this Vegan Cheese Polenta Pesto recipe shines. People adore polenta for its versatility and comforting texture. It’s incredibly satisfying, easy to prepare, and can be customized to suit any palate. And who can resist the bright, herbaceous punch of pesto? By using nutritional yeast and plant-based Parmesan alternatives, we achieve that cheesy, umami richness that makes both polenta and pesto so irresistible. This dish is not only delicious but also a fantastic way to enjoy a hearty, plant-based meal that’s both comforting and packed with flavor. Get ready to experience a symphony of textures and tastes that will leave you craving more!

Ingredients:

• For the Polenta:
• 1 cup coarse ground polenta (cornmeal)
• 4 cups vegetable broth (low sodium preferred)
• 1 cup unsweetened plant-based milk (almond, soy, or oat work well)
• 2 tablespoons nutritional yeast
• 2 tablespoons vegan butter (or olive oil)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and freshly ground black pepper to taste
• For the Vegan Cheese Sauce:
• 1 cup raw cashews (soaked in hot water for at least 30 minutes, or boiled for 15 minutes)
• 1/2 cup nutritional yeast
• 1/4 cup lemon juice
• 1/4 cup vegetable broth
• 2 tablespoons tapioca starch (for stretchiness)
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon smoked paprika (optional, for a cheesy flavor)
• For the Pesto:
• 2 cups fresh basil leaves, packed
• 1/4 cup pine nuts (or walnuts, for a more budget-friendly option)
• 2 cloves garlic
• 1/4 cup nutritional yeast
• 1/4 cup olive oil, plus more as needed
• 2 tablespoons lemon juice
• Salt and freshly ground black pepper to taste
• Optional Toppings:
• Fresh basil leaves
• Toasted pine nuts
• Red pepper flakes
• Cherry tomatoes, halved
• Vegan Parmesan cheese (store-bought or homemade)

Preparing the Vegan Cheese Sauce:

1. Soak the Cashews: This is a crucial step! Place the raw cashews in a bowl and cover them with hot water. Let them soak for at least 30 minutes. Alternatively, you can boil them in water for 15 minutes. Soaking softens the cashews, allowing them to blend into a smooth and creamy sauce. If you skip this step, your cheese sauce might be grainy.
2. Drain and Rinse: After soaking, drain the cashews thoroughly and rinse them under cold water. This removes any residual starch and helps create a cleaner flavor.
3. Blend the Ingredients: Add the drained cashews to a high-speed blender along with the nutritional yeast, lemon juice, vegetable broth, tapioca starch, garlic powder, onion powder, salt, and smoked paprika (if using).
4. Blend Until Smooth: Blend on high speed until the mixture is completely smooth and creamy. This may take a few minutes, depending on the power of your blender. You may need to stop and scrape down the sides of the blender a few times to ensure everything is incorporated. The goal is a velvety smooth texture, free of any cashew chunks.
5. Adjust Consistency: If the cheese sauce is too thick, add a tablespoon or two of vegetable broth at a time until you reach your desired consistency. If it’s too thin, you can add a little more nutritional yeast or tapioca starch.
6. Heat the Sauce (Optional): For a warmer cheese sauce, you can gently heat it in a saucepan over low heat, stirring constantly, until it’s heated through. Be careful not to overheat it, as this can cause the tapioca starch to become gummy. This step is optional, as the sauce is delicious at room temperature as well.

Cooking the Polenta:

1. Combine Liquids: In a medium saucepan, combine the vegetable broth and plant-based milk. Bring the mixture to a boil over medium-high heat.
2. Whisk in Polenta: Once the liquid is boiling, gradually whisk in the polenta in a slow and steady stream. Whisk constantly to prevent lumps from forming. This is important for achieving a smooth and creamy polenta.
3. Reduce Heat and Simmer: Reduce the heat to low, cover the saucepan, and simmer for 20-25 minutes, stirring frequently. The polenta will thicken as it cooks. Stirring prevents it from sticking to the bottom of the pan and ensures even cooking.
4. Check for Doneness: The polenta is done when it’s thick and creamy and pulls away from the sides of the pan. It should have a smooth, porridge-like consistency.
5. Stir in Flavorings: Remove the saucepan from the heat and stir in the nutritional yeast, vegan butter (or olive oil), garlic powder, onion powder, salt, and pepper. Taste and adjust seasonings as needed. The nutritional yeast adds a cheesy flavor, while the vegan butter (or olive oil) adds richness and creaminess.

Making the Pesto:

1. Combine Ingredients: In a food processor, combine the fresh basil leaves, pine nuts (or walnuts), garlic cloves, and nutritional yeast.
2. Process Until Finely Chopped: Pulse the food processor until the ingredients are finely chopped.
3. Add Olive Oil: With the food processor running, slowly drizzle in the olive oil until the pesto comes together. You may need to add more olive oil to achieve your desired consistency. The pesto should be a thick, vibrant green paste.
4. Add Lemon Juice and Season: Add the lemon juice, salt, and pepper. Pulse to combine. Taste and adjust seasonings as needed. The lemon juice brightens the flavor of the pesto and helps to preserve its color.
5. Adjust Consistency (Optional): If the pesto is too thick, add a little more olive oil. If it’s too thin, add a few more basil leaves or pine nuts.

Assembling the Vegan Cheese Polenta Pesto:

1. Spoon Polenta into Bowls: Divide the cooked polenta among bowls.
2. Top with Vegan Cheese Sauce: Generously spoon the vegan cheese sauce over the polenta.
3. Add Pesto: Dollop the pesto over the cheese sauce.
4. Garnish (Optional): Garnish with fresh basil leaves, toasted pine nuts, red pepper flakes, halved cherry tomatoes, or vegan Parmesan cheese, if desired. These toppings add visual appeal and enhance the flavor of the dish.
5. Serve Immediately: Serve the vegan cheese polenta pesto immediately while it’s warm and creamy. Enjoy!

Tips and Variations:

• Polenta Texture: For a smoother polenta, use finely ground polenta. For a more rustic texture, use coarse ground polenta.
• Cheese Sauce Flavor: Experiment with different spices in the cheese sauce, such as smoked paprika, turmeric, or cayenne pepper.
• Pesto Variations: Try using different nuts in the pesto, such as walnuts, almonds, or pecans. You can also add other greens, such as spinach or kale.
• Add Vegetables: Roast vegetables like bell peppers, zucchini, or eggplant and add them to the polenta for a more substantial meal.
• Make it Gluten-Free: This recipe is naturally gluten-free, but be sure to use gluten-free vegetable broth.
• Make it Ahead: The polenta and cheese sauce can be made ahead of time and reheated. The pesto is best made fresh.
• Storage: Leftover polenta and cheese sauce can be stored in the refrigerator for up to 3 days. Reheat gently before serving. The pesto can be stored in the refrigerator for up to 5 days.

Conclusion:

And there you have it! This Vegan Cheese Polenta Pesto is more than just a meal; it’s an experience. It’s a symphony of textures and flavors that will tantalize your taste buds and leave you feeling completely satisfied. From the creamy, comforting polenta to the vibrant, herbaceous pesto and the melty, cheesy goodness, every bite is a celebration of plant-based deliciousness. I truly believe this recipe is a must-try for anyone, whether you’re a seasoned vegan, a curious vegetarian, or simply someone looking to incorporate more plant-based meals into your diet. Why is it a must-try? Because it’s incredibly easy to make, surprisingly versatile, and utterly delicious. It’s the kind of dish that you can whip up on a weeknight when you’re short on time, or serve to impress guests at a weekend gathering. The polenta itself is naturally gluten-free, making it a great option for those with dietary restrictions. And the vegan cheese adds a richness and depth of flavor that you won’t believe is dairy-free. But the best part? You can totally customize this recipe to your liking! Feeling adventurous? Try adding some roasted vegetables like bell peppers, zucchini, or eggplant to the polenta for extra flavor and nutrients. Want to kick up the heat? Add a pinch of red pepper flakes to the pesto or a drizzle of hot sauce to the finished dish. For a heartier meal, consider topping the polenta with some grilled tofu or tempeh. Here are a few serving suggestions to get you started: * Elegant Dinner Party: Serve the Vegan Cheese Polenta Pesto as a starter or side dish alongside a grilled portobello mushroom steak and a fresh salad. * Cozy Weeknight Meal: Enjoy a generous bowl of polenta topped with pesto and a sprinkle of vegan parmesan cheese for a quick and satisfying dinner. * Brunch Delight: Top the polenta with a fried egg (or a tofu scramble for a vegan option) and a dollop of pesto for a unique and flavorful brunch. * Picnic Perfect: Pack the polenta and pesto separately and assemble them at your picnic spot for a delicious and portable meal. Don’t be afraid to experiment with different variations and find what works best for you. The possibilities are endless! You could even try using different types of vegan cheese, such as a smoked gouda or a creamy brie, to add a unique twist to the flavor profile. Or, if you’re feeling ambitious, you could make your own vegan cheese from scratch! I’m so excited for you to try this recipe and experience the magic of Vegan Cheese Polenta Pesto for yourself. I know you’re going to love it! So, what are you waiting for? Head to your kitchen, gather your ingredients, and get cooking! And when you do, please, please, please share your experience with me! I’d love to hear what you think of the recipe, what variations you tried, and how you served it. You can leave a comment below, tag me on social media, or send me an email. I can’t wait to see your creations! Happy cooking! Print