Vegan Pimento Cheese

Vegan Pimento Cheese

I hesitated to even post this recipe because it’s honestly embarrassingly easy to make. It takes all of five minutes to whip together. But, some people asked me how I make it, so I figured I’d go ahead and share it.

For those who don’t know, Pimento Cheese is the “Caviar of the South”. It’s widely available at stores and many restaurants in the Southern states. It’s basically a spread made from shredded cheddar, mayo, roasted pimiento peppers, and some spices. Some people like to add in cream cheese as well, but we’ve never done that in my family. In my family we always kept it simple: cheese, mayo, seasonings, and diced roasted red peppers. Yes, roasted red peppers. My aunt has been making it this way for many years and it tastes amazing.

It makes a killer grilled cheese. It’s also amazing melted onto Beyond Burgers, as I did last night:


Vegan Pimento Cheese - The Bitchy Baker

This spread is often used as a spread or dip with crackers and veggies. It’s also used on sandwiches and in tons of recipes. I’ve even seen pimento mac and cheese on restaurant menus before, which I’m now thinking I should really try making with the leftovers from this batch…

Depending on individual preference, you can keep it chunky by just mixing everything together with a spatula, this is what I personally prefer. However, some people like to use a stand mixer, or even a food processor to achieve a smoother consistency. It’s totally up to you.


Vegan Pimento Cheese - The Bitchy Baker

This batch actually would have been way chunkier, but my assistant (my partner) got a little overzealous when grating the cheese and mistakenly used the ultra-fine Microplane instead of the regular cheese grater. Oh well, still tastes amazing.

Now, recipe time. If you try this out, be sure to tag me on Instagram @Bitchy_Baker. <3


Vegan Pimento Cheese

Prep Time: 5-10 Minutes
Yield: About 1 ½ cups

Ingredients:

  • 7oz grated vegan cheddar (I used Daiya’s Medium Cheddar Farmhouse Block)

  • 1/3 cup vegan mayo (I used Vegan Hellman’s)

  • 4oz jar (1/2 cup) diced pimiento peppers, drain very well and squeeze out excess moisture using a tea towel (alternately, substitute some diced roasted red peppers, this is what my aunt does.)

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • Dash of cayenne pepper

  • ¼ teaspoon white pepper, adjust to your liking (or sub black pepper to taste)

  • Dash of vegan Worcestershire sauce (optional)

Instructions:

1.)    Mix all ingredients together in a bowl until thoroughly combined. Taste and adjust seasonings to your liking.

2.)    Serve and enjoy!


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