I grew up in the South where we're known for many delicious, not-so-good for you, not-so-vegan/vegetarian friendly foods. We tend to cook everything with pork of some form, including our vegetables. Even the cornbread is seasoned with meat! This left some things that I really enjoyed off the menu when I started my plant-based diet. Recently, I began craving another southern staple, pimento cheese. It's something that doesn't look too appetizing but for some reason, when all the components come together, it just works. However, it's not something that is readily available in vegan form. So I decided to try making up my own recipe from what I remember of the original version. I find it's great as a dip with pretzels, crostini, or vegetables. It's also great on top of a veggie burger or as a sandwich by itself. There's room for play with the recipe. I tend to like mine a little spicy without a lot of mayo but you can always use more or less mayo and no hot sauce. It's really up to your taste.
- 1 8oz. bag of Daiya shreds ( I used the Pepperjack style for an extra kick)
- 3/4 cup Earth Balance Mindful Mayo
- 1/3 cup jarred diced pimento
- a dash or two of Sriracha(or hot sauce of your choice)optional
- a pinch of garlic powder
Combine all of the ingredients in a bowl. Will keep in the refridgerator for 2-3 days.
*Image courtesy Flickr creative commons.