Pimento Cheese with Smoked Almonds & Scallions (vegan & plant-based) | Vegan Recipes for Vegans and Vegetarians: The Blooming Platter in Virginia Beach, VA

Though you can leave it out, the recommended secret ingredient in this luscious pimento cheese spread–is…wait for it…riced cauliflower!

Why you ask? This recipe I used to love tastes like too much of a good thing to me now, including salt. The cauli stretches the spread, making it less rich and salty while adding texture without changing the irresistible tangy and smoky flavor. But feel free to make it without if desired.

I enjoy it on celery sticks, crackers, or, here, cooked sweet potato rounds.

Pimento Cheese with Smoked Almonds & Scallions (vegan & plant-based)

8 ounces shredded plant-based cheddar-style cheese
Optional: 10 ounces frozen riced cauliflower, cooked according to package directions
1-4 ounce jar diced pimentos, drained
3/4 cup smoked almonds, finely chopped
1 bunch scallions or green onions, trimmed and thinly sliced
3/4 cup plant-based mayonnaise, or to taste for desired texture
1/8 teaspoon garlic powder
Pinch sea salt if needed
Freshly ground black pepper to taste (I like lots of pepper)

In large bowl, stir together all ingredients until completely combined. Adjust mayo and seasoning as desired. Refrigerate, covered, until serving time.

Note: The spread in photo was made without pimentos, as I didn’t have any, and it was still delicious.