When I think back to my all-time favorite lunches – sometimes also serving as snacks or even dinners – the subject of pimiento cheese always comes to mind. There’s just something about the zesty tang of the diced pimientos, mixed with the savory, slightly salty cheese and, of course, the mayonnaise that holds it all together that really proves to be a wonderful spread indeed. From within sandwiches to atop crackers to just plain old by the spoonful, pimiento cheese has all the makings of a perfect meal. My mother makes the very best version I’ve ever had; she has the proportions just right.
So when, this Veganuary, I developed a craving for this beloved concoction, I just knew I had to make a plant-based version! And I knew it could be simply glorious, to boot. After a couple of tries, I was certainly not disappointed with the final result.
The equation couldn’t be simpler. Combine a jar of diced pimientos with the plant-based cheddar of your choice, douse with a dollop of mayo and then spritz in some salt and pepper, and you’ve got the makings for a glorious lunch – or Super Bowl Sunday dinner! Slap that spread on some bread and off you go. And save the leftovers for snacking the next day – it’s even better then!
The recipe’s below.
VEGAN PIMIENTO CHEESE SANDWICHES
Serves 4
What you’ll need:
1 jar diced pimientos, drained
1 bag shredded vegan cheese (we like Violife)
1/2-3/4 cup of vegan mayonnaise
Salt and pepper to taste
8 slices of the sandwich bread of your choice
In a large mixing bowl, place the pimientos in the bottom and then add the cheese and mayonnaise. Start with half a cup of mayo and if you need more use the extra quarter-cup. Add salt and pepper to taste (I like to go heavy on the black pepper) and then mix thoroughly.
Plop the pimiento cheese on sandwich bread (or crackers) and enjoy!
:)