Vegan Jamaican Cornmeal Porridge
Jamaican Cornmeal Porridge is a beloved, comforting breakfast classic across the Caribbean. This fully vegan version keeps all its signature creamy, smooth texture and warm, fragrant spiced flavor — no dairy milk, condensed milk, or animal products at all. Sweetened naturally and infused with rich spices, it is hearty, warming, and satisfying any time of day.
Shared by yung
Time
30 min
Serves
3
Difficulty
easy
🛒 Ingredients
- ¾ cup fine yellow cornmeal
- 3 cups unsweetened plant milk (coconut, oat, or soy milk work best)
- 1 cup water
- 3–4 tbsp coconut sugar, brown sugar, or maple syrup (adjust to taste)
- 1 cinnamon stick
- ½ tsp ground nutmeg
- 1 tsp pure vanilla extract
- 1 tbsp vegan butter or coconut oil (optional, for extra richness)
- Pinch of salt
- Extra plant milk or coconut cream for serving (optional)
👩🍳 Instructions
- 1
Mix to avoid lumps: In a bowl, whisk the cornmeal together with the cold water until completely smooth and no dry lumps remain.
- 2
Infuse the milk: Pour the plant milk into a pot, add the cinnamon stick, nutmeg, and salt. Warm gently over medium‑low heat until steaming — do not boil rapidly.
- 3
Cook the porridge: Slowly pour the smooth cornmeal mixture into the warm milk while stirring constantly. Keep stirring for 2–3 minutes until it starts to thicken.
- 4
Simmer slowly: Lower the heat to the lowest setting. Cover and simmer for 15–18 minutes, stirring every few minutes to prevent sticking and ensure even cooking. The porridge will become thick, creamy, and velvety.
- 5
Finish: Stir in your sweetener of choice, vanilla extract, and vegan butter/coconut oil (if using). Remove the cinnamon stick. Taste and adjust sweetness or consistency — add a splash more milk if you prefer it thinner.
- 6
Serve: Ladle into bowls. Drizzle with extra coconut cream or milk if desired, and sprinkle with extra nutmeg or serve with a fresh cinnamon stick. Enjoy warm.