If you're looking for a hot, delicious breakfast with a creamy texture that's also nostalgic, Vegan Cream of Wheat is the perfect option with its mild flavor. It takes just minutes to make, and it's a great way to start your day!
There's something about Cream of Wheat that takes me back to childhood. Perhaps it's the slightly sweet, comforting flavor or the nostalgic memories of eating it on a winter morning.
So, I was excited to veganize this classic breakfast dish. The results were delicious - hot, creamy, and perfect for a cozy morning.
Cream of wheat is a hot cereal made from wheat that has been milled to a fine consistency. It is low in calories and contains many essential nutrients such as B vitamins, including vitamin B6 and selenium, making it an excellent option for breakfast. It is also enriched with folic acid and additional iron.
Adding cooked plums with ginger is my favorite way to enjoy cream of wheat products. The ginger adds a nice zing to the deliciously sweet plum. You can use cooked fruit, fruit compote, cherry compote, or fresh fruit for a healthy topping.
This vegan cream of wheat pairs well with cooked fruit like the delicious cooked plums and ginger left over from making plum ginger simple syrup in this plum ginger gin sour recipe.
Here are the main ingredients you need to make this vegan cream of wheat; these ingredients are easy to find when you are grocery shopping:
- Cream of Wheat - This is the brand name Cream of Wheat I grew up eating; however, I also use Bob's Red Mill Creamy Wheat - also known as farina or wheat farina. It is a type of farina (wheat) with a finer grind than traditional farina.
- Plant-based milk - I used Califia Farms Toasted Coconut Almond Milk, one of my favorites. Use any plant-based milk you enjoy; there are many vegan milk options. Soy milk, oat milk, or coconut milk are great choices also.
- Vegan butter - I used Country Crock Dairy Free Plant Butter with Olive Oil to add a bit of richness.
- Organic brown sugar - I used Wholesome Sweet, one of my favorite brands for sugar. This recipe benefits from the texture and flavor of brown sugar. I've tried other sweeteners and always return to brown sugar when making cream of wheat.
- Salt - I added a dash of salt to bring out the flavor.
See the recipe card for quantities.
How to make Vegan Cream of Wheat
It's easy to make this healthy option for breakfast, even if it is your first time. Find a small saucepan with deep sides; keep the brown sugar set aside for topping the cream of wheat immediately before serving.
You can make cream of wheat in the microwave (follow package directions), but I recommend cooking it on the stovetop; it takes just a few minutes.
In a small saucepan, combine almond milk, cream of wheat, plant-based butter, and a pinch of salt. Heat the saucepan over low to medium heat.
As the saucepan is heating, whisk to combine the ingredients. At this point, the mixture will be very thin.
Cook the cream of wheat and occasionally whisk for 3 to 5 minutes. When the cream of wheat starts bubbling at the edges, take it off the heat. Let it sit for a couple of minutes.
Pour into a serving bowl. Top with cooked fruit or fresh fruit and brown sugar. The cream of wheat will thicken as it sits.
For a thinner consistency, take it out sooner than 5 minutes. For a thicker consistency, cook it for another minute or so.
Hint: To avoid clumping, it is essential to whisk the cream of wheat while it is cooking.
There are many healthy ways to enjoy this hot breakfast cereal:
- Toppings - Try different toppings, such as fresh berries. Cooked fruit is a great addition. Add chopped walnuts, cinnamon, raisins, jam, or a variety of nut butters.
- Kid-friendly - Stir in vegan chocolate chips or stir in orange juice.
- Fiber - stir in ground flaxseeds or chia seeds for additional fiber and nutrients while this creamy porridge is cooking.
- Savory cream of wheat - You can stir in cooked onions, peas, or vegan cheese. Let me know what you try!
Here are some substitutions you can try when making this healthy breakfast:
- Plant-based milk - use water instead
- Plant-based butter - omit it if you like.
- Brown sugar - omit and add maple syrup or another sweetener.
Cool the leftovers; store them in an airtight container for up to three days. The cream of wheat will thicken as it sits. Add water to thin the leftovers when reheating them.
Be sure to whisk the cream of wheat often while cooking to prevent clumps.
It is a type of milled wheat made from the germ and the endosperm of the wheat. Farina is slightly coarser than white flour but less coarse than grits or cornmeal.
Yes, this popular breakfast porridge is naturally vegan since it is farina. To ensure it is vegan, use vegan-friendly sugar (no bone char) and non-dairy butter or non-dairy cheese. Despite the name, there is no cream of wheat unless you add it yourself, such as this cashew cream.
Since it is milled from wheat, cream of wheat is not gluten-free and is unsuitable for those with celiac disease.
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I hope you enjoy this vegan cream of wheat recipe as much as we did! If you make this recipe, please take a moment to ★★★★★ star-rate it and leave a comment below. Also, follow me on Instagram and Facebook, and share your creation with me! Tag me @resplendentkitchen and hashtag #resplendentkitchenrecipes.
Vegan Cream of Wheat
- In a small saucepan, combine almond milk, cream of wheat, plant-based butter, and pinch of salt over low to medium heat.
- While the mixture is heating, whisk frequently for 3 to 5 minutes or until desired consistency is achieved, like porridge. When the cream of wheat starts bubbling, it is ready to be taken off the heat. The cream of wheat will slightly thicken as it heats up. Let sit for 2 minutes.
- Pour the cream of wheat into a bowl. Serve and sprinkle liberally with brown sugar; add fruit compote if desired.
Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.