In a small bowl, combine 1 cup plant milk and lemon juice and set aside in the fridge
Optional: Season Jumbo Shrimp to your liking with cajun seasoning
In a medium dutch pan, begin cooking bacon until crispy on both sides
When finished cooking, remove bacon from pan, reduce stove heat, and begin cooking shrimp for 2-3mins on each side until light pink
After shrimp is lightly cooked remove from pan and set shrimp aside in a warm place
Begin cooking the grits: In a medium pot, bring water, salt, and plant milk to a boil on high heat
Next, add diced onion and minced garlic to the pan and cook until onion is transparent
When onions are transparent, add arrowroot to the pan and combine until onion is fully coated and oil is removed
In the dutch pan, add chicken broth and whisk until thickened
Once thicken, add milk+lemon juice mixture, butter, cayenne, old bay, adobo, hot sauce, salt & pepper
When the water and milk begin to boil, stir in polenta and reduce pot to low heat and let simmer for 30mins, stirring occasionally
While Grits cook, remove sauce from heat and pour into a blender and blend until smooth for 30-40 seconds
After blending, return the sauce to the cooking pan and cook on medium-low heat adding in half of the cooked shrimp and half the chopped green onion to the sauce
Once grits have thickened, remove from heat and stir in butter and vegan cheddar, and cover pot until melted
When cheesy grits have finished cooking, prepare a bowl of grits top with shrimp sauce and garnish with leftover shrimp, green onion, and bacon crumbles and serve
