Our #2 Daughter is vegan. She used to be a big fan of pimiento cheese, and hasn’t had it for a long time, obvs. So, at the last party we had, I made this for her.
The basic recipe is Spicy Herb and Tomato Cheez Spread from THE ULTIMATE UNCHEEZ COOKBOOK by Jo Stepaniak, but I changed it for this.
- 1/2 cup nutritional yeast flakes
- 1/4 cup chickpea flour
- 1 cup water
- 2 Tablespoons ketchup
- 1 Tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon dry mustard
- pimientos (drained)
Place the nutritional yeast flakes and flour in a medium bowl. Gradually whisk in the water, taking care to avoid lumps. Whisk in remaining ingredients EXCEPT PIMIENTOS until smooth. Pour into a small saucepan and cook over medium heat, stirring or whisking constantly until very thick and smooth. Stir in pimientos. Refrigerate until cool. Keeps about 5 to 7 days in the refrigerator.
A WRITING PROMPT FOR YOU: A character can’t eat a food he/she enjoyed as a child.