Name: Savory Vegan Pimento Cheesecake
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT4H25M0.000S
Yield: 4 to 5 servings (one 4-inch cheesecake)
Ingredients: 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 pimentos, chopped; Vegan crackers, for serving

Directions

Watch how to make this recipe.

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 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.
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 pimentos. Slice and serve with vegan crackers of your choice.