Your taste buds will play tricks on you with this vegan take on pimiento cheese. Serve it with rice crackers or vegan bread at your next party.
| Level: | Easy |
| Total: | 4 hr 25 min |
| Active: | 15 min |
| Yield: | 4 to 5 servings (one 4-inch cheesecake) |
Ingredients
- Nonstick cooking spray, for the pan
- 1/2 cup raw pecans, chopped and sifted
- 1 tablespoon oat flour
- 1 tablespoon refined coconut oil, melted
- Kosher salt and freshly ground black pepper
- 2 ounces vegan cream cheese
- 1/2 cup raw cashews, soaked overnight and strained
- 1 tablespoon nutritional yeast
- 1 teaspoon vegan Worcestershire sauce
- 4 to 5 dashes hot sauce
- 1/2 lemon, juiced (about 1 tablespoon)
- 6 tablespoons jarred pimentos, chopped
- Vegan crackers, for serving
Instructions
- Position an oven rack in the middle of the oven and preheat to 350 degrees F. Spray the bottom of a 4-inch springform pan with nonstick spray.
- Combine the pecans, oat flour, coconut oil, 1/4 teaspoon salt and a few cracks of black pepper in a medium bowl until moistened. Press the crumb mixture into the bottom of the prepared pan. Bake until the crust is golden brown, about 10 minutes. Let cool on a rack.
- Combine the vegan cream cheese, cashews, nutritional yeast, Worcestershire, hot sauce, lemon juice, 2 tablespoons of the pimentos, 1 teaspoon salt and a few cracks of black pepper in the bowl of a food processor. Blend on high until smooth, stopping to scrape down the sides as needed, 3 to 5 minutes.
- Pour the filling over the crust in the pan and tap the pan on the counter to release any air bubbles. Refrigerate for at least 4 hours and up to overnight.
- Remove the sides from the pan. Garnish with the remaining pimentos. Slice and serve with vegan crackers of your choice.
Nutrition Facts
| Serving Size | 1 of 5 servings |
| Calories | 262 |
| Total Fat | 22 g |
| Saturated Fat | 6 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 7 g |
| Cholesterol | 0 mg |
| Sodium | 160 mg |
Reviews
Served this for vegan and non- V company- though I didn’t have a 4inch springform pan, I used a small glass bowl about 6 inches wide (this recipe makes plenty so a larger dish could be used) I poured the remaining pimentos over the top. Everyone loved this dip. None was leftover!