No-Mayo Pimento Cheese
So… I’m not exactly mayo’s biggest fan. I grew up learning to eat the rainbow and that white-colored foods didn’t have much to offer in terms of nutrition. I’m also not a big fan of eggs. So combining these two have never really appealed to me at all. Therefore, a lot of classic foods I stray away from, and I end up creating my own versions in order to skip the mayo. This NO-Mayo Pimento Cheese makes no exception! It is just as tangy, just as flavorful as the original, and probably even a bit healthier because of the lack of mayo too!
Pimento cheese is a southern STAPLE. You can use it as a dip with crackers, as a spread, mixed into pasta; the possibilities are endless! My favorite way to use this is on my fried green tomato sandwiches with rice paper bacon. However, this stretched beyond just making that sandwich. We also used it as a topping on baked potatoes a few weeks ago, as well as the spread in some veggie-friendly BLT wraps.
Okay – and I don’t want to get any flack on this. As I said, I grew up knowing that white foods were not as nutritious. However, if I can make something a little bit better, while still sticking to the original texture and flavor, it’s all about the balance 🙂 Heck, I am still going to treat myself every now and again to the good stuff, but I just like for that to be a treat and not an everyday kind of food. Also – for strict vegetarians and vegans, please be sure to use a worchestershire sauce that does not contain anchovies. While on that subject – I want vegans to feel comfortable with this recipe as well. There are companies that make some pretty good plain vegan cream cheeses out there. I would choose Kite Hill if you had a choice – I can find it at Sprouts and Whole Foods. And you can also find vegan cheddar shreds so just sub these two out and vegans, you’re good to go!
I hope you try this one! It stacks up against the best of them 🙂
No-Mayo Pimento Cheese
Ingredients
- 8 oz tub whipped cream cheese
- 1/2 lb sharp cheddar cheese grated
- 6 oz jar diced pimentos drained
- 2 tsp worcestershire sauce
- 1 lemon juiced
- 1 tsp salt
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1/4 tsp mustard powder
Instructions
- Mix together the whipped cream cheese with the lemon juice, worchestershire, and seasonings.
- Fold in the grated cheese and pimentos. Do not overmix.
- Serve immediately or store in the fridge until ready to serve! Store in an air-tight container (preferably glass) for up to a week in the fridge.