Good God, Y’all – Pimiento Cheese Success!

By On March 25, 2009 · Leave a Comment · In Recipes and Food

PimientosI have been thinking about making a batch of vegan pimiento cheese since the holidays, when my pal Kip and I were talking about it. Tonight, it happened. It happened, and it was fantastical!

When I was at the store last night, Liz asked me what a pimiento even was. It reminded me that, until my recent obsession, I didn’t know, either! A pimiento is a variety of pepper, usually available tinned or in little jars. We found them alongside the olives. When they’re not featured in pimiento cheese, you can find them stuffed into green olives.

Man oh, man. I thought those wingz from Monday were unhealthy! Oh, goodness no. THIS is unhealthy:

  • 1 container Tofutti Better Than Cream Cheese
  • 1 package Follow Your Heart Monterey Jack
  • 1-2 cloves garlic
  • 1/4c Veganaise
  • 2T nutritional yeast
  • 1/2t onion powder
  • 1/2t white pepper
  • 1/2t sea salt
  • 1T or more of your favorite hot sauce
  • 1 small jar of diced pimientos, drained

Dump the Cream Cheese into a big bowl, so it can get to room temperature. Meanwhile!

Put that Follow Your Heart and the garlic into your food processor. You’ll probably have to do this in batches. Process until it’s pretty much smooth, but not liquidy. This does not take long at all! Be really careful not to over do it. Better a little lumpy than too smooth.

Mix the contents of your processor with the cream cheese in the big bowl. Stir everything up really well, and dump in everything else besides the pimientos. Once you’ve got it all mixed up well, take 2T of the pimientos and put them in the processor.

Mix the blended pimientos plus 2T from the jar into your cheese mixture. Voila! You’re ready to eat!

I made a sandwich out of the cheese for dinner last night and stuck it in the toaster for a bit. It was delish! It would be great on chips or crackers, too! Or you could try to healthify things a bit and dip veggies in there. So many options!

Do you have a favorite pimiento cheese recipe? My favorite part about this Southern tradition is that everyone has their own favorite way to make this stuff, and there are basically infinite combinations of mix-ins like pickled relish, chopped olives, and all sorts of spices. I’d love to hear other folks’ (or your mom’s or gramma’s) recipes!

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