Creamy vegan pimento cheese spread on hearty whole wheat bread with lettuce and sprouts – what could be better for a summer meal? Skip the Daiya and make this healthy homemade recipe to fuel your next lunch.
This lovely recipe is straight from The China Study Family Cookbook, and is originally titled “Ode to Pimento Spread Sandwiches”. I’m super stoked that the China Study has inspired so many people to eat healthier, kinder, more nutritious diets. I own several of the other China Study cookbooks too and I must say that this one by Del Sroufe is by far the best!
The recipes are very simple and easy, but also quite flavorful. Case in point: this sandwich spread, which is easily the best vegan pimento cheese that I’ve ever had. Unlike other vegan cheddar cheese imitation recipes, this is made with nutrient dense, whole foods.
For anyone who isn’t a fan of nutritional yeast, you’ll be relieved to learn that this recipe doesn’t contain any! It’s also free of some of the other usual suspects: cashew, vegan mayo, and Tofutti. Instead, the buttery richness comes from almond butter; the savory flavor comes from miso; and the heft of the recipe comes from tofu! I was so taken with this vegan pimento spread that I tried the alternate version with white beans too, and I loved them both.
I’m not sure if you could make this into a dairy-free pimento cheese ball – maybe if you added some coconut oil to help it firm up. It’s the perfect texture for sandwiches, wraps, or spreading on crackers. And it pairs great with hummus.
Be sure to check out the other awesome recipes in The China Study Family Cookbook too, with some of my other favorites including the millet “meatballs”, seven-layer dip, and curried lentils and rice. I don’t currently feed any small humans regularly but the whole book seems very kid-friendly to me, with many fast & healthy vegan takes on familiar favorites. If you’re not used to oil-free/whole foods then you may want to increase the seasoning in some of the recipes, but overall it is a really good collection of ideas.
Let me know if you give these vegan pimento cheese spread sandwiches a try! I know you might be skeptical of the ingredients list but seriously just try it! The flavor is so savory and wonderful.
Vegan Pimento Cheese Spread Sandwiches
Ingredients
- 1 pound extra-firm tofu (for soy-free, use 2 cups cooked white beans)
- 6 tbsp unsweetened almond butter
- 4 tbsp miso (for soy-free, use chickpea miso)
- 2 roasted red bell peppers
- 1 clove garlic peeled and roughly chopped
- 3 tbsp fresh dill chopped
- 12 slices whole-grain bread (I used Ezekiel bread)
- 3 cups lettuce or mixed greens
- 6 oz fresh sprouts
Instructions
- Drain the tofu, then wrap it in a clean towel and stack a heavy object on top of it to press out the excess moisture (or use a tofu press if you have one).
- Add the drained tofu to a food processor along with the almond butter, miso, roasted bell peppers, garlic, and dill. Blend until smooth and creamy, stopping to scrape down the sides as needed.
- To make the sandwiches, top 6 slices of bread with handfuls of the mixed greens. Scoop 1/2 cup of pimento spread over the mixed greens, then top with a generous handful of sprouts and the remaining slices of bread.
Notes
Nutrition
Disclosure: I received a complimentary copy of the China Study Family Cookbook for my review. All writing and opinions are my own.
Looking for more delicious vegan sandwiches? Try some others from my site:
I'm Shannon, the writer and photographer of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. My mission is to create healthy plant-based recipes that anyone would enjoy, using seasonal produce with inspiration from global flavors.
La La says
Wow!!! the flavor is AMAZEBALLS. Did not expect it to taste so great. I made it late this evening, so I can eat it as part of a fresh veggie sammich tomorrow afternoon. Looking forward to it!! Thank you so much for sharing this healthy, simple recipe.
Maiks says
Hi! I made this and have some leftovers. Is it ok to keep it in the fridge? How long can it last in the fridge?
Rose says
Gonna be honest, I had no idea what to expect when I put miso, almond butter, tofu and peppers into a blender… but this was absolutely amazing!! Will definitely be adding into my work lunch rotation. Thank you for this easy nutritious recipe! Sincerely, a very inexperienced vegan cook. 🙂
Gerda says
Love this! I make it in my blender with flageolet beans, peppers from a jar and different herbs or smoked paprika. Added in some baked pumpkin once, some sweet potato another time and it is very tasty and different every time. Thanks for posting.
Kendra says
Healthy and really tasty. I used chopped jarred roasted red peppers. I wasn’t sure how much to measure so I just did it to taste, I would estimate I used about 1/2 or 2/3 cups of them with the juices. So good thank you
Deborah Bethuel says
Did they leave out the pimentoes?
Vitamix says
Can I make this in my Vitamix?
So many recipes call for a food processor.
Sometimes the Vitamix will over mix a recipe and ruin it.
Vitamix, yes or no ?😮
Shannon @ Yup, it's Vegan says
I think this particular recipe might get a bit pasty and weird if over blended so I would not recommend the Vitamix. Sorry!
Sylvie says
If you use your Vitamix, use the pulse, and pulses until desires consistency.
lindsay says
Do you think this would make a good grilled cheese? I love pimento grilled cheeses and a vegan substitute would be greattttt 🙂
Shannon @ Yup, it's Vegan says
Hi Lindsay, this is more like a spreadable cheese than the stretchy, gooey kind so just keeping that in mind. I think a grilled cheese type of thing made with this would be tasty but it may not provide a “grilled cheese experience” because it doesn’t melt.
You might try combining it with some cashew mozzarella for better texture!
Jaylyn says
I tried your recipe over several others becaues the photos looked more appetizing, and I actually had the ingredients. It was delicious! Thank you for posting it! I made my sandwiches in whole wheat pita bread with some olive oil brushed on the outsides and seasoned with Spike seasoning. I then put them under the broiler for about 60 seconds to warm them up. I stuffed my pita with this spread, a little mayo, some red onion, red bell pepper, tomatoes, and marinated mushrooms. It was FABULOUS!!!
Turfa says
Remember, oil is the vegan killer! It’s best to avoid using that item.
Stay healthy! 🙂
MF says
Just in case anyone reads this and panics; Turfa is misinformed, Oil is not a killer.
Shannon @ Yup, it's Vegan says
Agreed, MF… I see this claim a lot and no established science to support it.
Kari @ bite-sized thoughts says
This sounds so much better than commercial cheese spreads! Thanks for the inspiration.
Cindy says
I can’t wait to try this! It was a relief to see it doesn’t have nutritional yeast in it since I just can’t stand it. Sometimes I feel like the only vegan in the world who despises nutritional yeast and it can be hard to find certain kinds of recipes that don’t contain it.
Shannon @ Yup, it's Vegan says
Hi Cindy! Glad to hear it. I know that feeling. I put nootch in things here and there but I can’t stand the vegan “cheese” recipes that call for 1/3 or 1/2 cup of it… or more sometimes! It’s such a strong flavor! This pimento cheese is super umami without any of it, which I really appreciated.
Deb says
I love all of the China Study cookbooks. Simple food , healthy and easy to make. These vegan pimento cheese look very interesting.