Savory Vegan Pimento Cheesecake

  5.0 – 1 reviews  • Appetizer
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

  1. Nonstick cooking spray, for the pan
  2. 1/2 cup raw pecans, chopped and sifted
  3. 1 tablespoon oat flour
  4. 1 tablespoon refined coconut oil, melted
  5. Kosher salt and freshly ground black pepper
  6. 2 ounces vegan cream cheese
  7. 1/2 cup raw cashews, soaked overnight and strained
  8. 1 tablespoon nutritional yeast
  9. 1 teaspoon vegan Worcestershire sauce
  10. 4 to 5 dashes hot sauce
  11. 1/2 lemon, juiced (about 1 tablespoon)
  12. 6 tablespoons jarred pimentos, chopped
  13. Vegan crackers, for serving

Instructions

  1. 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.
  2. 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.
  3. 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. 
  4. 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. 
  5. 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

Anthony Maldonado
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!

 

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top