If you’re a regular reader of my blog you know I live my life as a vegan 90% of the time. The other 15% I haven’t quite mastered because of my love of a few foods like great cheese and certain desserts. Pimento cheese is a perfect example of my 10% indulgence. But like a true 85%-of-the-time-vegan I make mine with Vegenaise.
Let’s take a quick pause here to talk about Vegenaise. Vegenaise is a vegan alternative to mayo, and I love it. It is one of those rare finds that tastes exactly like the real thing, but has way less calories (though this recipe is not for anyone looking for a low calorie snack). Try it, you’ll become obsessed. I’ve already got everyone in my family hooked on it. P.S. I’ve only ever gotten the purple label Vegenaise which is the one made with grapeseed oil, not sure about the other flavors.
And back to the cheese…pimento cheese is truly a southern addiction and beyond easy to make. It’s perfect as a spread, on burgers, veggie burgers, and if you really want to try something good get some texas toast, a panini press and make a grilled cheese. Oh My Goodness.
Anyway, hope you enjoy the recipe, and if you’re a first time Vegenaise taster let me know your thoughts. xoxo
Oh the goodness just waiting to be devoured in our oh-so-stylish Fish Bowls
Waiting On Matha’s Pimento Cheese Dip
1 Block of organic cheddar
1 Block of organic pepper jack
1/2 Jar of pimentos (the small jar)
1/2-3/4 cup of Vegenaise (purple lid, Grapeseed oil flavor)
Cayenne pepper (optional)
- Shred/Grate all of the cheese and combine in a bowl. Add 1/2 jar of pimentos including the liquid they are in, 1/2 cup of Vegenaise, cayenne pepper to taste. Stir. If it’s still to dry add additional Vegenaise. The consistency is a personal preference, the Vegenaise should bind everything together, but shouldn’t break the ingredients down.
- Refrigerate for 30 minutes and serve.
**To make a smooth pimento cheese spread simply place everything in a food processor and blend.**