Vegan cream of wheat is a warm, comforting breakfast porridge made from ground wheat farina, cooked with plant-based milk and water until thick and creamy. This version skips the dairy and butter without losing any of the smooth, comforting texture, using a simple combination of almond milk, a touch of maple syrup, and a pinch of salt to create a satisfying morning bowl. It comes together in under 15 minutes, making it a perfect quick breakfast for busy weekdays or a cozy weekend treat.
Ingredients
- 1/2 cup (60 g) uncooked cream of wheat (farina)
- 1 cup (240 ml) unsweetened almond milk (or any plant-based milk)
- 1 cup (240 ml) water
- 1 tablespoon (15 ml) maple syrup or agave nectar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract (optional)
- For serving: fresh berries, sliced banana, chopped nuts, ground cinnamon, or a drizzle of extra maple syrup
Instructions
- In a medium saucepan, combine the almond milk, water, and salt. Bring to a gentle boil over medium-high heat, stirring occasionally to prevent the milk from scorching on the bottom.
- Once the liquid is boiling, reduce the heat to low. Slowly whisk in the cream of wheat in a steady stream, whisking constantly to avoid lumps.
- Continue to cook, whisking frequently, for about 2 to 3 minutes, until the mixture thickens and becomes creamy. The farina should be fully cooked and tender.
- Remove the saucepan from the heat. Stir in the maple syrup and vanilla extract (if using). The mixture will thicken further as it cools.
- Spoon the hot cream of wheat into two bowls. Add your favorite toppings and serve immediately.
Tips
- Use the right ratio: For a thicker porridge, use 1/2 cup farina to 1 3/4 cups liquid. For a thinner consistency, add an extra 1/4 cup of liquid. Always whisk immediately when adding the farina to prevent lumps.
- Substitute milk: Any plant-based milk works here—oat milk adds creaminess, coconut milk adds richness, and soy milk adds protein. If using sweetened milk, reduce or omit the maple syrup.
- Prevent scorching: Keep the heat on low after boiling and stir frequently. The bottom can burn easily if left unattended.
- Make it gluten-free: Traditional cream of wheat contains gluten. Use a certified gluten-free farina substitute, or use a gluten-free hot cereal like cornmeal or rice cereal, adjusting liquid as needed.
Serving Suggestions
Serve this vegan cream of wheat warm, topped with fresh fruit like sliced strawberries or blueberries, a sprinkle of cinnamon, and a handful of toasted nuts or seeds for crunch. A drizzle of nut butter or a spoonful of coconut yogurt adds extra creaminess. For a savory twist, omit the maple syrup and top with sautéed mushrooms, spinach, and a dash of nutritional yeast.
Variations
- Chocolate Cream of Wheat: Stir in 1 tablespoon of cocoa powder along with the farina and increase the maple syrup to 2 tablespoons.
- Spiced Apple: Add 1/2 teaspoon of apple pie spice and 1/4 cup of diced apple to the cooking liquid before adding the farina. Cook until the apple is soft.
- Peanut Butter Banana: Stir in 1 tablespoon of peanut butter and top with sliced banana and a drizzle of maple syrup.
- Savory Herb: Omit the vanilla and maple syrup. Stir in 1/4 cup of nutritional yeast and a pinch of black pepper after cooking. Top with fresh herbs and a drizzle of olive oil.
Storage and Reheating
Leftover vegan cream of wheat can be refrigerated in an airtight container for up to 3 days. It will thicken significantly as it cools. To reheat, add a splash of plant-based milk or water (about 1-2 tablespoons per serving) and warm gently on the stovetop over low heat, stirring frequently, or in the microwave in 30-second intervals, stirring between each. If you plan to make ahead, you can store the cooked porridge in the fridge and reheat individual portions. For best texture, try to consume within 2 days, as it can become gummy.
Frequently Asked Questions
Can I make this with just water? Yes, you can use all water instead of milk, but the texture will be less creamy and the flavor less rich. If using water, consider adding a tablespoon of coconut oil or vegan butter to mimic the richness.
Is cream of wheat vegan? Traditional cream of wheat is made from wheat farina and is naturally vegan, but many instant varieties may contain added dairy or flavorings. Always check the label to ensure it’s plain and unflavored, or use a brand that specifically states vegan.
Can I use quick-cooking or instant cream of wheat? Yes, but the cooking time will be shorter. Follow the package instructions for the liquid ratio, and then add the maple syrup and vanilla as directed. The texture may be slightly less creamy than the regular version.
Why is my cream of wheat lumpy? Lumps usually form when the farina is added too quickly or the liquid isn’t hot enough. To avoid this, make sure the liquid is at a full boil, then add the farina in a slow, steady stream while whisking constantly. If lumps do form, whisk vigorously for a minute or two to break them up.
Can I make it ahead of time for meal prep? Yes, you can cook a larger batch and store it in the fridge for up to 3 days. Reheat individual portions with a splash of milk or water. The texture will be softer, but it’s still delicious.
Is cream of wheat healthy? Cream of wheat is a good source of iron and B vitamins, especially if it’s enriched. This vegan version uses plant-based milk and avoids added butter, making it a lighter option. However, it is a refined grain, so pairing it with fruit and nuts adds fiber and protein.
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