This cheesy, savory recipe for vegan cheese grits and barbecue beans is seriously drool inducing! It’s a simple, weeknight friendly recipe when you’re looking for a satisfying meatless meal.

Vegan Cheese Grits and Barbecue Beans Recipe

When it comes to southern food, most people are a fan. Everyone loves cornbread. Outside of vegetarians/vegans, I can’t think of a single person who doesn’t drool over fried chicken. And what kind of freak of nature would ever turn down a biscuit?

Now grits on the other hand? That is one divisive food.

I think I know the issue. Most people who aren’t from the South have only had instant grits, the icky food-like substance that’s cooked in the microwave. I try not to yuck other people’s yum (my sister-in-law is obsessed with instant cheese grits), but this is one hill I will die on: those little packets DO NOT contain grits. I don’t know what it is, but I know what it isn’t. Their texture is mushy, not creamy. There’s no discernible corn flavor, just salt. And the flavored ones with fake cheese and bacon bits? Don’t even get me started. It’s an insult to corn, and the south, and essentially all of humanity.

Traditional grits are made by grinding dried corn into a coarse meal. You can find both corn grits and hominy grits. The latter is made from corn treated in an alkali solution. This process removes the outer clear coating called the pericarp (aka the stuff that gets stuck in your teeth) and improves the nutritional value. Mineral content increases dramatically (750% more calcium!) and converts niacin to a more absorbable form. When corn was adopted as a staple crop from Native Americans, people skipped this step in processing because they didn’t understand the value. This led to a worldwide epidemic of pellagra, a disease caused by niacin deficiency. The epidemic was at its worst in the American South and actually, the world’s first hospital devoted to treating pellagra was started right down the road in Spartanburg, SC. I just learned that fact writing this post and feel a little smarter for it.

So there you go, you came for a yummy recipe for grits and BBQ beans and left with a history lesson. I’m a nerd like that.

Why I Love This Recipe

While the vegan cheese grits can take a little time to cook, they are pretty hands off and it’s easy to make this recipe while working on other things or cleaning. All in all, it’s a really easy recipe to make, perfect for a weeknight dinner. With carbs on carbs, it’s also super satisfying, especially with fiber and protein rich beans. I’m not vegan, but I do try to eat more meatless meals when I can, and this is one of those vegan meals that still feels meaty and comforting, with a nice dose of vegan cheese and the tangy barbecue beans.

How to Make This Recipe for Vegan Cheese Grits and Barbecue Beans

To make this recipe for vegan cheese grits and barbecue beans, you’ll start by making the cheese grits on the stovetop. Simply whisk stone ground grits into boiling water with salt and unflavored soy milk (the unflavored part is VERY important - vanilla definitely doesn’t pair well with barbecue sauce and cheese!). Simmer, stirring every so often, before melting in the cheese before serving. To make the barbecue beans, just mix a can of white beans and your favorite barbecue sauce on the stovetop and simmer. Serve the grits hot with a hefty scoop of barbecue beans.

Vegan Cheese Grits and Barbecue Beans Recipe Ingredient Swaps

Feel free to use either corn or hominy grits in this recipe, as long as they are stone ground. Personally, I prefer corn grits, which have better flavor IMO. It’s important to get sone ground grits, which have an incredible texture and when cooked properly, get deliciously creamy. I highly encourage you to order a bag from Anson Mills, my buddies here in Columbia (note – they don’t know me. I just love what they do so much that I consider them friends). They’re known for rescuing heirloom southern grains, which are sold to some of the best restaurants all over the world! I used their pencil cob grits in this recipe, but I love to cook with their blue corn grits!

While I made this recipe vegan, you certainly don’t have to! Feel free to swap regular dairy milk and cheddar cheese in making this recipe without any other changes.

My Favorite Sauces for Vegan Cheese Grits and Barbecue Beans

The world of BBQ sauce is vast! There is mustard BBQ, vinegar based, honey, hot, original, and all flavors in between. My two favorite kinds of barbecue sauce are North Carolina vinegar sauces and mustard based, which originates from where I live in South Carolina. But for this recipe I use a more vinegar-y tomato-based sauce. The regular tomato based barbecue sauces are too sweet and ketchupy for me - I like some tang! My favorite brand for this recipe is Lillie Q's Carolina sauce. But feel free to go with what you prefer or have on hand. Or try making your own! You could even use my honey bourbon sauce from this recipe for BBQ tempeh sandwiches.

If you like this recipe for vegan cheese grits and barbecue beans, follow my southern recipes pinterest board for more cooking inspiration!

This recipe for vegan cheese grits and barbecue beans has been updated to give you the best possible content.

Vegan Cheese Grits and Barbecue Beans Recipe

Serves 4

Ingredients:

Grits:

3 cups water
1 cup unsweetened soy milk
1/2 teaspoon salt
1 cup stone-ground grits
1 tablespoon vegan butter
1/2 cup vegan shredded cheddar cheese

Beans:

1 lb can white beans, drained and rinsed
1/2-3/4 cup barbecue sauce, depending on how saucy you like it

Instructions

Bring water, soy milk, and salt to a boil in a medium pot. Slowly pour in grits, whisking with a wooden spoon. Reduce heat to low and simmer, whisking frequently, until grits are creamy, about 45 minutes. Stir in butter and cheddar cheese until combined. Season with additional salt and black pepper to taste.
Just before grits are done, combine beans and barbecue sauce in a small pot. Cook over medium heat until warmed through.
Divided grits between bowls and top with a spoonful of barbecue beans.