Preparation Time: 0 Minutes
Cooking Time: 45 Minutes
- ½ cup polenta
- 1½ cups + ¼ cup water
- ½ tsp salt (or to taste)
- Optional: 1–2 tbsp raw cashews (for extra creaminess)
- Optional: Herbs and fresh garlic (to make herb and garlic not butter)
- Place polenta and 1½ cups of water in a small pot and cook on low–medium heat until polenta is soft and cooked through. Stir occasionally to prevent it from getting lumpy.
- Blend all ingredients and ¼ cup of water in a blender until smooth. Store in air-tight container in the refrigerator.
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Gia runs her own catering business and is a community health presenter. She is often whipping up healthy, plant-based meals in the kitchen with her two sous-chefs (and children), Olive and Moses.
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