I grew up with sweet tea and grilled pimento cheese sandwiches. Now I sweeten my tea with stevia a touch of agave and I still make pimento cheese only now it’s vegan!
This a traditional Southern favorite and it’s soy-free and gluten-free when you use Daiya cheese! For about 1/4 cup of the fondue it’s under 100 calories, which is plenty to dip and/or spread on veggies, chips, or toast points (or serve over whole pieces of toast and call it dinner).
This is a healthier way to enjoy cheesy goodness flecked with sweet, diced pimento and great for those transitioning to a vegan diet. It’s also a great way to prove that you can live without dairy and enjoy tasty treats too.
My favorite part is making grilled pimento cheese sandwiches the next day with the leftovers – yum!
Serves: about 16 appetizer sized servings
- 1 can (15 ounces, or 420 g) white beans, drained and rinsed, or 1½ cups (340 g) homemade
- ¾ cup (180 ml) water
- 2 tablespoons (12 g) vegan chicken-flavored bouillon
- 1 jar (2 ounces, or 56 g) diced pimentos, drained
- 2 cups (225 g) shredded Daiya vegan cheddar cheese
- 2 tablespoons (28 g) vegan mayonnaise or olive oil
- ½ teaspoon stone-ground mustard
- Salt and pepper, to taste
- Add the beans and the water to a food processor or blender and purée until smooth. Oil the crock of the slow cooker. Add the purée and the remaining ingredients and cook on low for 1 to 1½ hours, or until the cheese is fully melted.
- You will need to stir it a few times (about every 20 minutes) during cooking to fully incorporate the cheese as it melts. If you prefer a thinner fondue, just add more water until it is the consistency that you desire.