In my experience, the tastiest foods always make the biggest messes and this Pimento Grilled Cheeze is no exception. It’s just as satisfying as it is sloppy and I love making it as a late night snack or even just a midday pick-me-up.
If you aren’t familiar with this type of sandwich, let me introduce you to the wonderful world of pimento cheese. Like many comfort foods, this spread originates from the Southern U.S. The traditional recipe is obviously not vegan and honestly seems like it would create a nightmare situation for the lactose-intolerant humans of the world.
Thankfully, plant-based grilled cheese has never been easier! So do your tastebuds (and tummy) a big favor by making what I hope will be your new favorite grilled cheese.
Yield: 2
Vegan Pimento Grilled Cheese (Dairy-Free, Gluten-Free, Nut-Free)
Prep time: 6 MinCook time: 4 MinTotal time: 10 Min
Ingredients
- 1/2 cup vegan cream cheese
- 1/4 cup vegan mayo
- 1/2 cup vegan cheddar or colby jack cheese, shredded
- 1/4 cup roasted red peppers, diced
- 1/2 tsp crushed red pepper
- 1/2 tsp hot sauce
- 1/4 tsp smoked paprika
- 3/4 tsp garlic powder, divided
- 1/4 tsp onion powder
- 4 slices sourdough of choice
- 1 tbsp vegan butter
- 1 tbsp nutritional yeast
Instructions
- To prepare the pimento cheese, mix together cream cheese, mayo, shredded cheese, roasted red peppers, crushed red pepper, hot sauce, paprika, garlic powder, and onion powder until well incorporated.
- Spread about a teaspoon of vegan butter on one side of each slice of bread. Sprinkle an equivalent amount of nutritional yeast as well as about 1/8 tsp garlic powder on each slice.
- Add two slices of bread to a pan on medium heat, buttered side down. Spread about half the pimento cheese on each slice. Add the remaining slices on top, buttered side up, to form the sandwiches.
- Cover the pan to melt the cheese for approximately 1 - 2 minutes, or until the bottom side of bread is golden brown. Flip and cook the other side for an additional minute or so, until golden brown.
- Serve immediately.
