I wasn’t sure Emily would ever allow me to post this recipe. She’s a grits purist, but I convinced her a while back that avocados were delicious in grits, so I think that must be why she’s letting this unusual combination slide.
To make these grits super creamy, I mixed in some raw cashew butter. In lots of vegan recipes, cashews are blended into sauces or soups as a great way to add that creaminess that is so often lacking in vegan food. The same concept can be applied in backpacking recipes. Because it’s difficult to travel with dairy products when you’re backpacking, adding cashew butter can be a nice way to get that richness that you’ll be looking for.
I top these grits off with savory kale chips and sunflower seeds for some crunch and a bit of protein.
Look for raw cashew butter in your local health food store, or you can order it online. My Whole Foods carries the small squeeze packs, which are the perfect amount for this recipe.
Creamy Grits with Kale and Sunflower Seeds
Prep Time / Cook Time/
- 1 cup quick cooking grits
- 4 cups water
- 2 vegetable boullion cubes (for 2 cups broth)
- 2 tablespoons raw cashew butter (or 1 1.19 ounce packet)
- a couple big handfuls of kale chips
- 1/4 cup sunflower seeds
- salt and pepper, to taste
- Medium pot
- zip top bags
- Bring water and boullion to a boil in a pot. Slowly stir in the grits and cook for about five minutes.
- Remove from heat and add the cashew butter. Stir vigorously until it’s very well combined with the grits.
- Top with kale chips and sunflower seeds. Season to taste with salt and pepper.