But I found that I didn't get to make the trek to Charlotte nearly often enough to satisfy my craving for this fantastic stuff, so I set out to reverse engineer the recipe to the best of my ability. If you can't go to Charlotte, you can still enjoy a close approximation of their vegan pimento cheese by following some simple directions to prepare my version. Some of the ingredients are slightly different, but I think you'll find that I've done a reasonably good job.
You can make delicious toasted pimento cheese sandwiches with it, use it as a dip, or just eat the damn stuff right out of a bowl. It takes all the restraint I can muster to refrain from eating the entire batch immediately every time I make it.
If you're not from the southern U.S., you may not know what the hell pimento cheese is. Trust me: it's worth trying.
You can make delicious toasted pimento cheese sandwiches with it, use it as a dip, or just eat the damn stuff right out of a bowl. It takes all the restraint I can muster to refrain from eating the entire batch immediately every time I make it.
If you're not from the southern U.S., you may not know what the hell pimento cheese is. Trust me: it's worth trying.
Ingredients
2 Cups Jasmine Rice*
3 Tbsp. Red Miso
5 Tbsp. Tahini
¾ Cup Hampton Creek Just Mayo
6 Tbsp. Nutritional Yeast
16 Oz. Diced Pimentos (4 x 4 ounce jars)
1 ½ Tbsp. Sriracha
Steps
1 1) Cook the rice with vegetable broth.
2) Add rice, Just Mayo, red miso, tahini, and nutritional yeast to food processor and blend thoroughly.
3) Drain pimentos and save the liquid.
4) Add pimentos and sriracha and mix completely.
5) Add saved liquid as necessary to adjust consistency. (Or save it to cook the next batch of rice with.)
*I actually use a mixture of Jasmine and Basmati rice
