Yesterday I said that some things just shouldn’t be made vegan.
But then, there are some foods that won’t get (too) lost in the vegan translation.
But for ‘faux’-t cheese, we already know:
And after sampling some Pimiento Goat Cheese made by Caramont Farm at the Charlottesville City Market one Saturday morning–
–I knew it was only a matter of time before I tried to combine earlier success with new inspiration.
I lacked the Wheat Thins with which I generally prefer to consume
excessive amounts of mayo-heavypimiento cheese.
Vegan Pimiento ‘Goat’ Cheese
- 1 c. raw cashews, soaked for 3-4 hours and drained
- 3 oz. extra firm tofu
- 1/3 c. water
- 1 Tbsp. lemon juice
- 1 Tbsp. apple cider vinegar
- 1/2 Tbsp. olive oil
- 4 oz. jar of diced pimientos, drained
- salt + pepper (to taste)
- Combine all ingredients, except pimientos, in a food processor.
- Process until smooth.
- Add pimientos and pulse 15-20 times.
- Season as desired.
Note: The cheese mixture will thicken as it chills in the fridge.
But why stop there?
Why not try to bring even MORE of the South into the kitchen?
And as I’ve shown y’all before—
[That taste astonishingly like ‘real’ pimiento cheese.]
Can I get an: “Oh. My. Goll.–
Grits-Encrusted Baked Vegan Pimiento ‘Goat’ Cheese
- salt, pepper, dill (to taste)
- vegan pimiento ‘goat’ cheese
- Combine grits and seasonings in a bowl.
- Drop chilled ‘goat’ cheese into the bowl (about 2-3 Tbsp. at a time).
- Scoop grits over top and pat into a ‘cake.’
- Place on a cooking sprayed baking sheet.
- Bake for 20-25 minutes at 350 degrees.