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Home » Appetizer » Vegan Pimento Cheese Fondue for Your Super Bowl Party

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Vegan Pimento Cheese Fondue for Your Super Bowl Party

February 3, 2012 by Kathy Hester 10 Comments

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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 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!

Print Recipe
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Vegan Pimento Cheese Fondue

From The Vegan Slow Cooker, written by me and published by Fair Winds Press
Calories: 134kcal
Author: Kathy Hester

Ingredients

  • 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

Instructions

  • 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.

Notes

This recipe uses a 1½ 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.

Nutrition

Calories: 134kcal | Carbohydrates: 13g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 119mg | Fiber: 3g | Sugar: 1g
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Filed Under: Appetizer, crockpot, Gluten-free, Slow Cooker Recipes, Soy-free, Spring, The Vegan Slow Cooker Book Tagged With: Bouillon, Cheese, cook, crockpot, fondue, Gluten-free diet, Home, Mustard (condiment), Olive oil, Pimento, pimento cheese, slow cooker, southern, The Vegan Slow Cooker, Vegan, vegan fondue, Veganism

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Comments

  1. janeJane says

    February 3, 2012 at 11:02 am

    Yum! I love the beans in this!

    Reply
  2. Heather Blackmon (@betterwithveg) says

    February 3, 2012 at 1:28 pm

    I’m so excited to try this one, I used to love Pimiento Cheese and fondue anything is just plain fun!

    Reply
  3. luminousvegans says

    February 3, 2012 at 6:18 pm

    Oh, this looks so good! If one doesn’t have a slow cooker, can this still be made? Please say yes, please say yes, please say yes,….if so how?? 🙂

    Reply
    • Kathy Hester (geekypoet) says

      February 3, 2012 at 6:32 pm

      You can do it on the stove, just use low heat and/or a thick bottomed heavy pan. Let me know how it turns out!

      Reply
      • luminousvegans says

        February 9, 2012 at 10:27 pm

        I totally bought a slow cooker just so I could make this! It was delish and now I can’t wait to get your book and try out all your recipes!!! Yay!

        Reply
  4. Blessedmama says

    February 4, 2012 at 12:10 pm

    Sounds decadent and delicious!

    Reply
  5. Cara says

    February 7, 2012 at 11:10 am

    What is it about anything with pimentos that catches my eye? This is such a great recipe, Kathy! Did you whip it up for Super Bowl as directed? 🙂

    Reply
  6. Joy says

    March 12, 2016 at 11:57 am

    Do you have to use the vegan chicken-flavored bouillon in this recipe…or…is there a substitute that can be used in its place?

    Reply
    • Kathy Hester says

      March 12, 2016 at 5:14 pm

      You could use any vegan bouillon or leave it out and add some nutritional yeast.

      Reply

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