Photo by Bill Bettencourt, Property of Fair Winds Press

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 also 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!

Vegan Pimento Cheese Fondue
From The Vegan Slow Cooker, written by me and published by Fair Winds Press

Note: This recipe uses a 1 1/2 to 2-quart (1.4 to 1.9 L) slow cooker. You can double or triple the recipe and use a larger slow cooker if you like.

• 1 can (15 ounces, or 420 g) white beans, drained and rinsed, or 1 1/2 cups (340 g) homemade
• 3/4 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
• 1/2 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 1 1/2 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.

Yield: about 16 appetizer sized servings