Pimiento Cheeze and Other Veggies! {WIAW} {Recipe}

It’s another edition of What I Ate Wednesday!! A day to get inspired by the amazing food everyone is eating – to think about how you might incorporate the best of the best in your meals for the next week. :)

Did you remember that this month is all about getting in that extra cup of veggies? How are you doing so far?

If you remember, I started the month after coming back from a vacation – a time that I always allow myself to be more relaxed about healthy eating habits. That always leads to me craving more greens and having the motivation to dive into more balanced meals!

2012-04-17 20.03.43  2012-04-17 20.10.52

Our original dinner plans fell through tonight, when our oven decided it didn’t want to light. It makes it difficult to cook food without heat. So – we enjoyed an impromptu dinner out instead.

WIAW Collage

On the menu today:

  • Mid-Workout Breakfast – 1/4 Vega Endurance Bar while riding.
  • Breakfast – A green smoothie (aka – breakfast of champions) – pretty much the same mix as last week!
  • Lunch: Pimiento Cheeze Sandwich (recipe below!) with Kale and Avocado Salad with Creamy Hemp Seed Dressing
  • Snack: Another Pimiento Cheeze Sandwich – what can I say, it’s good!
  • Dinner: Veggie plate at Bistro VG

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When you read today’s title, you probably thought: “Pimiento Cheese is NOT a veggie”. Well, the pimiento pepper in the cheeze IS a veggie – so why split hairs?

The inspiration for this sandwich came on Masters weekend. Traditionally, both Kirk and I have enjoyed an egg salad & pimiento cheese sandwich at the big event. Since I choose not to eat eggs or cheese, this tradition doesn’t work so well. :)

Pimiento Cheese from The Masters

I saved the wrapper with Pimiento Cheese ingredients. ;)

After discussing on twitter with Laura & Sarah, I knew I had to try my hand at recreating this classic southern sandwich. (Sarah posted a recipe for egg salad sandwich the Friday before Easter, so that was already covered!)

The result is something my pimiento cheese loving hubby has gone back for seconds (and thirds) of! The only flaw is the texture – the vegan cheese is a bit chewier than the original. BUT, the flavor is delicious and the overall mixture is still creamy & good!

Pimiento Cheeze

by Heather Blackmon

Note: I used two different cheeses in my mix to give it a deeper flavor & different textures, but you could also just use one style.

Ingredients (8 servings)

  • 1/4 cup cashews
  • 1 tablespoon nutritional yeast
  • 3 tablespoons water
  • 1 cup non-dairy mayo (ex: Vegenaise)
  • 1/4 cup non-dairy cream cheese
  • 1 teaspoon grated onion
  • 1 package cheddar Daiya
  • 8 ounces block non-dairy cheddar cheese, shredded (ex: Follow Your Heart)
  • 4 ounces pimiento peppers, diced
  • 1/8 teaspoon salt
  • 16 slices white bread

Instructions

In a food processor or blender, blend cashews until finely ground. Add nutritional yeast and pulse until combined. Slowly add water, until sauce is creamy and well combined.

Mix together all remaining ingredients in medium bowl. Add cream sauce and stir until combined.

Divide among 8 pieces of bread and top with remaining 8 pieces.

Traditionally served cold!

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I hope you enjoy this traditional southern sandwich turned vegan! I plan to serve this one at our next get-together, the perfect finger sandwich for this time of year in the south.

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Questions for you:

  • Are you a fan of pimiento cheese?
  • Any meals that you’d like to see “veganized”?
  • What is your favorite party food to serve in the Spring?

Comments

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  1. Tina says

    I live in the Atlanta area too , so I’ve been thinking of how to make pimiento cheese vegan. You did it. My only question is why did you use both the Daiya and the other soy cheese? Why not use just one.

    • says

      Great question!! I just updated the post to include this, so I’m glad you asked. I used two different cheese to “layer” the flavors, since they don’t taste the same. the texture is also slightly different between the two. You could also just use one style, if you prefer. :)

  2. says

    Genius — vegan pimiento cheese! I might have to give that a try, though I generally stay away from the vegan cheese substitutes because of the processing, but this might be worth it.
    Do you know my husband had never heard of or had pimiento cheese or red velvet cake until we got married? I made him a batch of both shortly after we got married to get some South in him! I also had to explain to him that to be truly Southern it had to be served on white bread on a paper towel, not a plate. :)

    • says

      Good for you avoiding the processed cheese! I don’t eat it as much as I used to, but don’t avoid it either.

      It’s always funny the differences in food traditions in different areas — too funny about the paper napkin!! :)

  3. Lee says

    What did you think of that kale salad with hemp dressing? I seriously ate the whole thing in less than 24 hours when I made it last week.

  4. says

    Pimiento cheese totally counts as a veggie :D Your vegan version sounds interesting, hmm. Can’t say I’ve had pimiento cheese in AGES due to the vegan thing–wonder if I still have a taste for it! But I guess pimientos are good no matter what!

  5. says

    I’ve never tried pimiento cheese. I need to. I als oneed to get a whole stakc of your recieps to try. Can you come over, race with me and show me your ways in the kitchen? :)

    • says

      That sounds like an amazing plan!! I really wish I could make that work. Well,except the marathon part, I think that would be a struggle on my current mileage. ;)

  6. says

    I love pimiento cheese, there are times I get into a pimiento craving and there will be a batch in my fridge to snack on… you’re right, it is a different consistency when you make it vegan, but it is still GOOD. :D

    • says

      Interestingly, after a few days, the consistency got even better and it was almost perfect. I think everything just melded together and the Diaya got creamier sitting in the mix!

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