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Vegan Cheese Polenta Pesto: A Delicious & Easy Recipe

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Creamy polenta topped with a luscious vegan cheese sauce and vibrant homemade pesto. A comforting and flavorful plant-based meal!

Ingredients

Scale
  • 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
  • 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)
  • 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
  • Fresh basil leaves
  • Toasted pine nuts
  • Red pepper flakes
  • Cherry tomatoes, halved
  • Vegan Parmesan cheese (store-bought or homemade)

Instructions

  1. Soak the Cashews: 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.
  7. Combine Liquids: In a medium saucepan, combine the vegetable broth and plant-based milk. Bring the mixture to a boil over medium-high heat.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Combine Ingredients: In a food processor, combine the fresh basil leaves, pine nuts (or walnuts), garlic cloves, and nutritional yeast.
  13. Process Until Finely Chopped: Pulse the food processor until the ingredients are finely chopped.
  14. 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.
  15. 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.
  16. 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.
  17. Spoon Polenta into Bowls: Divide the cooked polenta among bowls.
  18. Top with Vegan Cheese Sauce: Generously spoon the vegan cheese sauce over the polenta.
  19. Add Pesto: Dollop the pesto over the cheese sauce.
  20. 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.
  21. Serve Immediately: Serve the vegan cheese polenta pesto immediately while it’s warm and creamy. Enjoy!

Notes

  • 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.

Find it online: https://mmmflavors.com/vegan-cheese-polenta-pesto/