Your taste buds will play tricks on you with this vegan take on pimiento cheese. Serve it with rice crackers or vegan bread at your next party.
Recipe courtesy of Food Network Kitchen
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Savory Vegan Pimiento Cheesecake
Total:
4 hr 25 min
Active:
15 min
Yield:
4 to 5 servings (one 4-inch cheesecake)
Level:
Easy
Total:
4 hr 25 min
Active:
15 min
Yield:
4 to 5 servings (one 4-inch cheesecake)
Level:
Easy

Ingredients

Directions

Special equipment: one 4-inch springform pans

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. 

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