Pimiento UNcheez #vegan #food

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.

pimientoUncheezeThe basic recipe is Spicy Herb and Tomato Cheez Spread from THE ULTIMATE UNCHEEZ COOKBOOK by Jo Stepaniak, but I changed it for this.

Pimiento UNcheez

  • 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.



I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

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One thought on “Pimiento UNcheez #vegan #food

  1. Jane

    June 3, 2015 at 5:32pm

    What a serious alteration!


    Permalink  ⋅ Reply
    • Author

      Marian Allen

      June 4, 2015 at 8:17am

      And yet, it was tasty. I like the real deal better — if one can call Velveeta real — but the uncheez recipes are so good, all the non-vegans scarf them up, too!

      Permalink  ⋅ Reply
  2. Jessica Nunemaker

    June 3, 2015 at 10:48pm

    I just got a bag of vegan friendly MARSHMALLOWS today to review! Haven’t tried ’em yet but I am curious. I eat everything but the thought of gelatin kind of grosses me out (unless I’m down with the flu, of course) so interested in seeing how they taste without it. 🙂

    Permalink  ⋅ Reply
    • Author

      Marian Allen

      June 4, 2015 at 8:19am

      Oh, let me know how they are and (if they’re good) where to get them! I have a recipe for vegan marshmallows, but I haven’t made them yet. Know what makes me a little queasy? White sugar. It’s bleached by running it through CHARRED BONES. Kinda ick, right? We use turbinado sugar now.

      Permalink  ⋅ Reply
      • Jane

        June 4, 2015 at 9:24am

        I think turbinado tastes better anyway.
        Of course any sugar..tastes…yum.

        But I need it in my coffee!

        Permalink  ⋅ Reply

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