{"id":3075,"date":"2012-03-05T02:01:08","date_gmt":"2012-03-05T10:01:08","guid":{"rendered":"http:\/\/www.happycow.net\/blog\/?p=3075"},"modified":"2012-02-20T12:32:08","modified_gmt":"2012-02-20T20:32:08","slug":"vegan-southern-style-cashew-cheese-grits-with-kicked-up-kale","status":"publish","type":"post","link":"https:\/\/www.happycow.net\/blog\/vegan-southern-style-cashew-cheese-grits-with-kicked-up-kale\/","title":{"rendered":"Vegan Southern-Style Cashew Cheese Grits with Kicked-Up Kale"},"content":{"rendered":"
<\/div>

\"\"<\/strong><\/p>\n

Vegan Southern-Style Cashew Cheese Grits with Kicked-Up Kale<\/strong><\/p>\n

Yield: 4 servings<\/p>\n

By Betsy DiJulio<\/p>\n

\u00a0\"\"<\/p>\n

I\u2019m a southern girl who grew up eating grits on a weekly basis.\u00a0 In my pre-vegan days, cheese grits were a Sunday breakfast staple.\u00a0 But what is a vegan supposed to do?\u00a0 It is true that vegan block-style and shredded \u201ccheeses\u201d are continually improving in flavor, texture and melting point.\u00a0 But, I think they are a bit pricey and, besides, I vastly prefer my own non-dairy nut-, bean- or tofu-based cheese spreads and sauces.\u00a0 My secret ingredient is beer (or non-alcoholic beer) which lends to the flavor a little of that appealing aged cheesy \u201cfunk,\u201d for lack of a better term.\u00a0 Note that not all beer is vegan, so a little online research will result in some good vegan options.<\/p>\n

Craving cheese grits not too long ago, I wondered what would happen if I stirred some of my cashew-based cheddar-style cheese spread into grits as they cooked.\u00a0 What happened was magic!\u00a0 The corn flavor of the grits was still prominent, but it was richer, more complex, distinctly \u201ccheesy,\u201d and just a hint tangy.\u00a0 Plus, the grits were creamy, luscious, and golden.\u00a0 Prepared this way, the grits are delicious on their own.\u00a0 But in this recipe, I make a nutritious and colorful meal out of them.<\/p>\n

Though I was weaned on grits, I developed a taste for collards and kale as an adult.\u00a0 When the cheese grits craving hit, I also had kale in the fridge, so I was inspired to lightly saut\u00e9 the kale and pair it with my Cashew Cheese Grits for an absolutely addicting combo.\u00a0 I call the kale \u201ckicked-up\u201d because I finish it with a sprinkling of nutritional yeast and a little \u201cglug\u201d of cream sherry (which is non-dairy), though bourbon, a typically southern spirit, would be tasty too.\u00a0 The amount is very small, but if you eschew all alcohol, vegetable stock or even water is a fine substitute.<\/p>\n

Folks in the south like to infuse their greens with a smoky flavor from a source I won\u2019t even mention.\u00a0 I choose instead a healthy garnish of smoked almonds which aren\u2019t inexpensive, so if you prefer not to splurge, a pinch of smoked paprika will do very nicely.<\/p>\n

To get this meal on the table, first make the \u201ccheese.\u201d\u00a0 This ridiculously easy recipe will yield more than you need, but the leftovers will look homey and inviting in a little crock.\u00a0 Sometimes I like to share half the batch as a\u00a0casual gift.\u00a0 And sometimes I like to hoard it all for myself!<\/p>\n

 <\/p>\n

Vegan Cheddar-Style Cashew \u201cCheese\u201d Spread<\/strong><\/p>\n

Yield: approximately 2 1\/2 cups<\/p>\n

 <\/p>\n

2\u00a0cups lightly salted and roasted cashew halves or pieces<\/p>\n

1\/2 cup nutritional yeast<\/p>\n

1\/2 teaspoon garlic powder<\/p>\n

1\/2 cup unsweetened soymilk<\/p>\n

1\/2 cup beer or non-alcoholic beer<\/p>\n

2 tablespoons any kind of miso paste (the darker the color, the deeper the flavor)<\/p>\n

 <\/p>\n

Place all ingredients in the bowl of a food processor fitted with a metal blade and process for a few minutes or until quite smooth, scraping down the sides of the bowl as necessary.\u00a0 Store in an airtight container or crock in the refrigerator.<\/p>\n

Next make the grits:<\/p>\n

Southern-Style Cashew Cheese Grits<\/strong><\/p>\n

3 cups water<\/p>\n

1\/4 teaspoon sea salt<\/p>\n

3\/4 cup Quick Country Grits<\/p>\n

1\/2 cup Cheddar-Style Cashew \u201cCheese\u201d Spread<\/p>\n

1\/2 teaspoon turmeric<\/p>\n

In a 2-quart saucepan over medium heat, bring the water and salt to a rapid boil.\u00a0 Slowly stir in the grits and reduce the heat to medium-low; cover.\u00a0 Cook, stirring occasionally, for 5-7 minutes or until thickened.\u00a0 During the last minute or so of cooking, whisk in the \u201ccheese\u201d spread and the turmeric until completely combined.\u00a0 Remove from the heat and leave covered until ready to serve.<\/p>\n

While the grits cook, make the kale:<\/p>\n

 <\/p>\n

Kicked-Up Kale<\/strong><\/p>\n

1 tablespoon olive oil<\/p>\n

8 cups of coarsely chopped kale, thick stems removed before chopping<\/p>\n

1 generous tablespoon of nutritional yeast<\/p>\n

1 generous tablespoon of cream sherry (it is non-dairy; bourbon, vegetable stock or water can be substituted, though the stock and water will not impart the same special flavor)<\/p>\n

Sea salt and freshly ground black pepper to taste<\/p>\n

Optional garnish: a few smoked almonds or a pinch of smoked paprika<\/p>\n

 <\/p>\n

In a large cast iron skillet over medium-high, heat olive oil to shimmering.\u00a0 Add kale and saut\u00e9, stirring continually, until it is softened, but still bright green, about 4-5 minutes.\u00a0 It will cook down considerably.\u00a0 If it appears to be drying out, sprinkle with a tablespoon of water.\u00a0 At the end of the cooking time, sprinkle the nutritional yeast and the cream sherry over the top.\u00a0 This is such a small amount, that it should not flare up, but be aware that spirits can ignite.\u00a0 Saut\u00e9 the kale for another 30 to 60 seconds, stirring gently to combine and distribute, and then remove from heat.\u00a0 Divide the warm grits among 4 serving plates or shallow bowls and serve one-fourth of the warm kale over the grits.\u00a0 Sprinkle with smoked almonds or smoked paprika.\u00a0 Note: if you desire more sauce, simply double or triple the amount of nutritional yeast and cream sherry.<\/p>\n

 <\/p>\n

Betsy DiJulio, www.thebloomingplatter.com<\/a>, is the author of The Blooming Platter Cookbook<\/em> (Vegan Heritage Press, 2011).<\/p>\n","protected":false},"excerpt":{"rendered":"

Vegan Southern-Style Cashew Cheese Grits with Kicked-Up Kale Yield: 4 servings By Betsy DiJulio \u00a0 I\u2019m a southern girl who grew up eating grits on a weekly basis.\u00a0 In my pre-vegan days, cheese grits were a Sunday breakfast staple.\u00a0 But what is a vegan supposed to do?\u00a0 It is true that vegan block-style and shredded \u201ccheeses\u201d are continually improving in flavor, texture and melting point.\u00a0 But, I think they are a bit pricey and, besides, I vastly prefer my own non-dairy nut-, bean- or tofu-based cheese spreads and sauces.\u00a0 My secret ingredient is beer (or non-alcoholic beer) which lends to the flavor a little of that appealing aged cheesy \u201cfunk,\u201d for lack of a better term.\u00a0 Note that not all beer is vegan, so a little online research will result in some good vegan options. Craving cheese grits not too long ago, I wondered what would happen if I stirred some of my cashew-based cheddar-style cheese spread into grits as they cooked.\u00a0 What happened was magic!\u00a0 The corn flavor of the grits was still prominent, but it was richer, more complex, distinctly \u201ccheesy,\u201d and just a hint tangy.\u00a0 Plus, the grits were creamy, luscious, and golden.\u00a0 Prepared this way, the […]<\/p>\n","protected":false},"author":47049,"featured_media":2565,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[489,22],"tags":[612,613,406,549,512,2339],"class_list":["post-3075","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-meatless-monday","category-recipes","tag-cashew-cheese","tag-grits","tag-kale","tag-meatless-monday-2","tag-meatless-mondays","tag-recipes"],"yoast_head":"\nVegan Southern-Style Cashew Cheese Grits with Kicked-Up Kale - HappyCow<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.happycow.net\/blog\/vegan-southern-style-cashew-cheese-grits-with-kicked-up-kale\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Vegan Southern-Style Cashew Cheese Grits with Kicked-Up Kale - HappyCow\" \/>\n<meta property=\"og:description\" content=\"Vegan Southern-Style Cashew Cheese Grits with Kicked-Up Kale Yield: 4 servings By Betsy DiJulio \u00a0 I\u2019m a southern girl who grew up eating grits on a weekly basis.\u00a0 In my pre-vegan days, cheese grits were a Sunday breakfast staple.\u00a0 But what is a vegan supposed to do?\u00a0 It is true that vegan block-style and shredded \u201ccheeses\u201d are continually improving in flavor, texture and melting point.\u00a0 But, I think they are a bit pricey and, besides, I vastly prefer my own non-dairy nut-, bean- or tofu-based cheese spreads and sauces.\u00a0 My secret ingredient is beer (or non-alcoholic beer) which lends to the flavor a little of that appealing aged cheesy \u201cfunk,\u201d for lack of a better term.\u00a0 Note that not all beer is vegan, so a little online research will result in some good vegan options. Craving cheese grits not too long ago, I wondered what would happen if I stirred some of my cashew-based cheddar-style cheese spread into grits as they cooked.\u00a0 What happened was magic!\u00a0 The corn flavor of the grits was still prominent, but it was richer, more complex, distinctly \u201ccheesy,\u201d and just a hint tangy.\u00a0 Plus, the grits were creamy, luscious, and golden.\u00a0 Prepared this way, the […]\" \/>\n<meta property=\"og:url\" content=\"http:\/\/www.happycow.net\/blog\/vegan-southern-style-cashew-cheese-grits-with-kicked-up-kale\/\" \/>\n<meta property=\"og:site_name\" content=\"HappyCow\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/HappyCow\" \/>\n<meta property=\"article:published_time\" content=\"2012-03-05T10:01:08+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.happycow.net\/blog\/wp-content\/uploads\/2011\/12\/MeatlessMondaybanner1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"600\" \/>\n\t<meta property=\"og:image:height\" content=\"180\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Betsy DiJulio\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@happycow\" \/>\n<meta name=\"twitter:site\" content=\"@happycow\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Betsy DiJulio\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.happycow.net\/blog\/vegan-southern-style-cashew-cheese-grits-with-kicked-up-kale\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.happycow.net\/blog\/vegan-southern-style-cashew-cheese-grits-with-kicked-up-kale\/\"},\"author\":{\"name\":\"Betsy DiJulio\",\"@id\":\"https:\/\/www.happycow.net\/blog\/#\/schema\/person\/eeef2c41d1349dd08a9d85eff91cf980\"},\"headline\":\"Vegan Southern-Style Cashew Cheese Grits with Kicked-Up Kale\",\"datePublished\":\"2012-03-05T10:01:08+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.happycow.net\/blog\/vegan-southern-style-cashew-cheese-grits-with-kicked-up-kale\/\"},\"wordCount\":865,\"commentCount\":2,\"publisher\":{\"@id\":\"https:\/\/www.happycow.net\/blog\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.happycow.net\/blog\/vegan-southern-style-cashew-cheese-grits-with-kicked-up-kale\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.happycow.net\/blog\/wp-content\/uploads\/2011\/12\/MeatlessMondaybanner1.jpg\",\"keywords\":[\"Cashew Cheese\",\"Grits\",\"Kale\",\"meatless monday\",\"Meatless Mondays\",\"Recipes\"],\"articleSection\":[\"Meatless Monday\",\"Recipes\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.happycow.net\/blog\/vegan-southern-style-cashew-cheese-grits-with-kicked-up-kale\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.happycow.net\/blog\/vegan-southern-style-cashew-cheese-grits-with-kicked-up-kale\/\",\"url\":\"https:\/\/www.happycow.net\/blog\/vegan-southern-style-cashew-cheese-grits-with-kicked-up-kale\/\",\"name\":\"Vegan Southern-Style Cashew Cheese Grits with Kicked-Up Kale - 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Craving cheese grits not too long ago, I wondered what would happen if I stirred some of my cashew-based cheddar-style cheese spread into grits as they cooked.\u00a0 What happened was magic!\u00a0 The corn flavor of the grits was still prominent, but it was richer, more complex, distinctly \u201ccheesy,\u201d and just a hint tangy.\u00a0 Plus, the grits were creamy, luscious, and golden.\u00a0 Prepared this way, the […]","og_url":"http:\/\/www.happycow.net\/blog\/vegan-southern-style-cashew-cheese-grits-with-kicked-up-kale\/","og_site_name":"HappyCow","article_publisher":"https:\/\/www.facebook.com\/HappyCow","article_published_time":"2012-03-05T10:01:08+00:00","og_image":[{"width":600,"height":180,"url":"https:\/\/www.happycow.net\/blog\/wp-content\/uploads\/2011\/12\/MeatlessMondaybanner1.jpg","type":"image\/jpeg"}],"author":"Betsy DiJulio","twitter_card":"summary_large_image","twitter_creator":"@happycow","twitter_site":"@happycow","twitter_misc":{"Written by":"Betsy DiJulio","Est. reading time":"4 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.happycow.net\/blog\/vegan-southern-style-cashew-cheese-grits-with-kicked-up-kale\/#article","isPartOf":{"@id":"https:\/\/www.happycow.net\/blog\/vegan-southern-style-cashew-cheese-grits-with-kicked-up-kale\/"},"author":{"name":"Betsy DiJulio","@id":"https:\/\/www.happycow.net\/blog\/#\/schema\/person\/eeef2c41d1349dd08a9d85eff91cf980"},"headline":"Vegan Southern-Style Cashew Cheese Grits with Kicked-Up Kale","datePublished":"2012-03-05T10:01:08+00:00","mainEntityOfPage":{"@id":"https:\/\/www.happycow.net\/blog\/vegan-southern-style-cashew-cheese-grits-with-kicked-up-kale\/"},"wordCount":865,"commentCount":2,"publisher":{"@id":"https:\/\/www.happycow.net\/blog\/#organization"},"image":{"@id":"https:\/\/www.happycow.net\/blog\/vegan-southern-style-cashew-cheese-grits-with-kicked-up-kale\/#primaryimage"},"thumbnailUrl":"https:\/\/www.happycow.net\/blog\/wp-content\/uploads\/2011\/12\/MeatlessMondaybanner1.jpg","keywords":["Cashew Cheese","Grits","Kale","meatless monday","Meatless Mondays","Recipes"],"articleSection":["Meatless Monday","Recipes"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.happycow.net\/blog\/vegan-southern-style-cashew-cheese-grits-with-kicked-up-kale\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.happycow.net\/blog\/vegan-southern-style-cashew-cheese-grits-with-kicked-up-kale\/","url":"https:\/\/www.happycow.net\/blog\/vegan-southern-style-cashew-cheese-grits-with-kicked-up-kale\/","name":"Vegan Southern-Style Cashew Cheese Grits with Kicked-Up Kale - 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