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Vegan Pimiento Cheese

Vegan Pimiento Cheese

Pimiento cheese is an iconic snack in the South, and beloved all over. For this vegan version, sweet pimientos stud a creamy and savory base made with extra-firm tofu. The pickle brine and apple cider vinegar lend an acidic brightness to the mixture, while nutritional yeast and miso provide deep umami notes that keep you coming back for more.

Ingreadient :
  • 2 (4-ounce) jars sliced pimientos, drained (about 1/2 cup)
  • 1 (14-ounce) package firm or extra-firm tofu, drained
  • ¼ cup nutritional yeast
  • ¼ cup refined coconut oil, melted
  • 2 tablespoons pickle brine
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons white miso
  • 2 teaspoons hot sauce
  • 1 ¼ teaspoons kosher salt
  • 1 teaspoon paprika
  • 1 small garlic clove, grated (about 1/2 teaspoon)
  • 4 ounces vegan Cheddar-style shreds (such as Violife or Miyoko's) (about 1 cup)
Direction :
  • 2 (4-ounce) jars sliced pimientos, drained (about 1/2 cup)
  • 1 (14-ounce) package firm or extra-firm tofu, drained
  • ¼ cup nutritional yeast
  • ¼ cup refined coconut oil, melted
  • 2 tablespoons pickle brine
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons white miso
  • 2 teaspoons hot sauce
  • 1 ¼ teaspoons kosher salt
  • 1 teaspoon paprika
  • 1 small garlic clove, grated (about 1/2 teaspoon)
  • 4 ounces vegan Cheddar-style shreds (such as Violife or Miyoko's) (about 1 cup)