This vegan creamy polenta with mushrooms recipe is a winter dream. It’s the ultimate comfort food and so easy to make. Plus it tastes absolutely decadent and amazing.
Making this creamy polenta with mushrooms takes no time at all, and can even fit into a busy weeknight schedule.
I adore Italian food (I know I mention it all the time but that’s because it’s true) and that’s why I had to create a creamy vegan polenta recipe that is as easy as it is delicious. Polenta is the ideal healthy, creamy and warming alternative to mashed potatoes and pasta.
It’s what I like to make whenever I’m in a rush because it always turns out great and it requires a minimum of ingredients.

Cheesy polenta hack

If you’re craving an extra cheesy taste to your polenta, just add 2 tbsp nutritional yeast and you’re good to go. It will give you the extra depth of cheesy flavors that traditional polenta is known for.
I like to mix up my polenta and alternate between making it with and without nutritional yeast. In my humble opinion this polenta is great either way, so you really don’t need to add any extra flavors, but sometimes it’s nice to mix it up.

Creamy decadent mushroom sauce

This mushroom sauce is so rich, decadent and creamy that I don’t even know how to begin to describe it. It’s like a warm and gentle hug from mother nature.
Mushrooms are one of my favorite things. If I could, I would probably eat it every day. But of course that would mean I didn’t get to eat all my other favorite recipes.
For me, fall and winter is the ideal time to create and more importantly eat as many amazing mushroom dishes as I possibly can, so stay tuned for many more mushroom recipes coming up in the next couple of weeks.

What’s great about this vegan creamy polenta with mushrooms recipe:

It’s so easy and quick to make
Tastes amazing and works both as a quick weeknight meal as well as a super tasty guest dinner
Vegan, gluten free and dairy free
Pretty healthy and loaded with vitamins and minerals

So how is this vegan creamy polenta with mushrooms recipe made? It’s so easy:

Bring the water and salt to a boil in a medium sized pot. Pour in the corn meal while whisking and whisk until there’s no more lumps. Reduce the heat to low and let the polenta simmer for 10-15 minutes while stirring occasionally.
In the mean time, heat a pan with olive oil and add the sliced mushrooms and leeks. Let them cook for around 5-10 minutes until the leeks are soft and the mushrooms begin to take on a golden color.
Once the mushrooms are softened, add the garlic, salt, pepper and soy sauce. Combine everything and pour in the coconut milk. Bring the sauce to a boil and do a taste test. Add more spices if needed. Turn the heat down a little and let the mushroom sauce simmer and start to reduce a little.
Next, add the vegan butter to your polenta (and if you want an extra cheesy taste you can add 2 tbsp Nutritional yeast as well). Stir the polenta until everything is combined and take it off the heat. Pour the chopped parsley into the mushroom sauce and quickly stir together last minute.
Serve the polenta in a bowl topped with the mushroom sauce and garnish with a little freshly chopped parsley. Enjoy