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
- 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
- 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.
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: