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Recipe courtesy of Food Network Kitchen

Savory Vegan Pimento Cheesecake

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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.
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  • Level: Easy
  • Total: 4 hr 25 min (includes chilling time)
  • Active: 15 min
  • Yield: 4 to 5 servings (one 4-inch cheesecake)
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Ingredients

Directions

Special equipment:
one 4-inch springform pans
  1. 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.
  2. 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.
  3. Combine the vegan cream cheese, cashews, nutritional yeast, Worcestershire, hot sauce, lemon juice, 2 tablespoons of the pimentos, 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. 
  4. 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. 
  5. Remove the sides from the pan. Garnish with the remaining pimentos. Slice and serve with vegan crackers of your choice. 
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