05 September 2013

Pimento Cheese, Vegan Style

One of the few things I still miss from my non-vegan days is good old Southern pimento cheese...  It seems that different places in the South have different versions of this classic, but I've tried to recreate the one I used to eat the most.

Pimento Cheese Spread

2.5 oz (1/3 block)  Daiya Cheddar Wedge, grated
3.5 oz (1/2 block) Daiya Jack Wedge, grated
1/3 - 1/2 c (to taste) Earth Balance Mindful Mayo
1 1/2 tsp Annie's Naturals Organic Vegan Worcestershire Sauce
1 2oz jar diced pimentos (Dromedary brand) drained and rinsed
1/4 tsp ground cayenne pepper
1/4 tsp garlic powder


Mix all ingredients well and let sit in the fridge for an hour, or better, overnight.   If using Daiya  Cheddar Shreds instead of the wedge cheese, you might need to add a small amount of salt.

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