Step 1

In a large pot bring the water, vegan butter, and salt to a boil over high heat. Slowly pour in the grits, stirring constantly. Lower the heat to a simmer and cook covered, until the water is mostly absorbed, about 15 minutes. Stir frequently to prevent the grits from sticking to the bottom of the pot.

Step 2

Add 1/2 cup of cashew cream and let cook covered for about 10 minutes, stirring occasionally.

Step 3

Add the remaining 1/2 cup of cashew cream and the minced jalapeños and cook the grits for 30-35 minutes, until the mixture is soft and tender and ultra creamy. Stir occasionally to prevent sticking.

Step 4

In a large heat safe bowl, add the soy curls and add enough boiling water to cover. Place a lid over the bowl and let the soy curls rehydrate for 20 minutes. Drain the water from the bowl and then when the soy curls are cool enough to handle squeeze out as much water as you can.

Step 5

Heat a large skillet over medium heat and add 2 tbsp of oil. Add the soy curls and fry for 5-6 minutes, or until golden.

Step 6

Push the soy curls to one side of the pot and add the remaining 1 tbsp of oil. Place the minced garlic, scallions, parsley, cajun spice, smoked paprika, and salt and let fry for a few seconds before combining with the soy curls. Cook the mixture for 1-2 minutes, then add the broth. Let the soy curls cook an additional 2-3 minutes, stirring frequently to prevent sticking.

Step 7

Turn off the heat and season with black pepper and add the lemon juice. Deglaze with more broth if needed. Taste and adjust seasoning as desired.

Step 8

Serve the grits hot with the cajun soy curls and garnish with cilantro. Enjoy!