Nonstick cooking spray, for the pan
1/2 cup raw pecans, chopped and sifted
1 tablespoon oat flour
1 tablespoon refined coconut oil, melted
Kosher salt and freshly ground black pepper
2 ounces vegan cream cheese
1/2 cup raw cashews, soaked overnight and strained
1 tablespoon nutritional yeast
1 teaspoon vegan Worcestershire sauce
4 to 5 dashes hot sauce
1/2 lemon, juiced (about 1 tablespoon)
6 tablespoons jarred pimientos, chopped
Vegan crackers, for serving
Position an oven rack in the middle of the oven and preheat to 350 degrees F. Spray the bottom of a 4-inch springform pan with nonstick spray.
Combine the pecans, oat flour, coconut oil, 1/4 teaspoon salt and a few cracks of black pepper in a medium bowl until moistened. Press the crumb mixture into the bottom of the prepared pan. Bake until the crust is golden brown, about 10 minutes. Let cool on a rack.
Combine the vegan cream cheese, cashews, nutritional yeast, Worcestershire, hot sauce, lemon juice, 2 tablespoons of the pimientos, 1 teaspoon salt and a few cracks of black pepper in the bowl of a food processor. Blend on high until smooth, stopping to scrape down the sides as needed, 3 to 5 minutes.
Pour the filling over the crust in the pan and tap the pan on the counter to release any air bubbles. Refrigerate for at least 4 hours and up to overnight.
Remove the sides from the pan. Garnish with the remaining pimientos. Slice and serve with vegan crackers of your choice.
Thanks for checking out the new Food Network recipe page! Please provide feedback on what you like or dislike.Take a Survey
Not digging it? 😥 Go back to the old look.
Get inspired with our best summer appetizers like crab dip, salsa, nachos and more from Food Network.
Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.
Serve up a tasty treat this summer with our favorite summer desserts, including tarts, shortcake and ice cream, from your favorite chefs at Food Network.