The Dirty Hippie grew up in the Dirty South. That is, he was born in Georgia and grew up in Tennessee. Pimento cheese sandwiches were a regular part of everyday life for him, even after going vegetarian. They got a little trickier though, when he went vegan.
With his grandma’s pimento cheese recipe in hand, I started to experiment. The original used cheese, mayo and hard-boiled eggs, so it took a few tries to remake this southern classic. He loves this version, though. All the flavors of home…
Now – please bear in mind that this is one of those times that “vegan” and “health food” are not synonyms. Yea, it’s vegan. But it’s also quite rich. You can use it as a party dip for veggies and crackers, or eat it true southern-style, piled high on white bread – maybe with a few tomato slices. Or for an over-the-top treat, use it to make a grilled cheese. Eureka!
Pimento Cheese Spread
1/2 cup raw cashews, soaked in water for 1 to 8 hours
2 cloves garlic
1 tsp. vegan Worchestershire sauce (we used Annie’s)
2/3 cup vegan mayo (Reduced Fat Vegenaise works well here)
2/3 cup vegan cream cheese (Tofutti & Trader Joe’s both tested well)
1/8 tsp. white pepper
8 oz. bag cheddar-style Daiya shreds
4 oz. jar of pimentos
Drain water from cashews and add to a food processor with garlic, Worchestershire sauce, vegan mayo and vegan cream cheese. Process for about two to five minutes, until garlic and cashews are completely blended and smooth in the mixture. Add white pepper, Daiya shreds and pimentos, and pulse until just cut up and combined.
Chill for about one hour before serving. If you can wait that long.