Pimiento Cheese
Yield 4 Servings
Free of: gluten and top 8 allergens.
This wonderful allergy-friendly version of pimiento cheese can be used for grilled cheese sandwiches, as a spread for crackers and veggies, or alongside fried green tomatoes.
Ingredients
1/4 cup allergy-friendly mayonnaise, such as Follow Your Heart Soy-free Vegenaise
1/2 tsp smoked paprika
1/2 tsp sriracha or other hot sauce
1/4 tsp sea salt
1/8 tsp pepper
2 cups allergy-friendly cheddar block, shredded, such as daiya medium cheddar style farmhouse block
1 (4-ounce) jar diced pimientos, drained, rinsed and diced (see recipe notes)
Instructions
- In a medium bowl, stir together mayonnaise, paprika, sriracha, salt, and pepper.
- Add cheese and pimientos.
- Cover and refrigerate for at least 30 minutes or up to 3 days.
Notes
The jars of diced pimientos we found all contained citric acid, which is often derived from corn. If corn is an issue, you can roast your own peppers. If you can't find fresh pimientos, red bell peppers are a great replacement.
There are several ways to roast peppers. We like to roast ours over the gas stovetop flame. If you don't have gas, a good way is to roast in an oven at 400-degrees F. This will take about 20 minutes, turning peppers halfway through.
When the skin is charred and soft, transfer peppers to a large bowl and cover tightly with plastic wrap. Let steam for 15 minutes. This makes it easy to now remove the stem, seeds, and skin.
Dice peppers. Substitute a scant 1/2 cup in place of jarred pimientos.
Courses Starters
Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/pimiento-cheese/