pimiento cheese

Try this Pimiento Pasta Salad from Delish.com for your next BBQ!

Pimento Pasta Salad

lb. elbow macaroni

jars pimento peppers, drained

c. shredded Cheddar

mayonnaise

cayenne pepper

kosher salt

chives

Ok, so this was good. I used only 2 jars of pimentos and I roasted 4 medium jalapeños  and gave them a chop and mixed in. People keep asking if it could be served chilled. What I did was cook the noodles and drain, let them cool just slightly and then add the cheese. The heat from the noodles helps the cheese melt. Add the Mayo and pimentos and stir. Top with green onion. I enjoyed it on the warm side, but ate it cold the next day and it was very good.

Homemade Southern Pimento Cheese is a staple in the south. It's enjoyed as a dip, spread, appetizer and topping for just about anything you can conjure up!

Southern Pimento Cheese

pkg. (8 oz cream cheese, softened)

block extra sharp cheddar (shredded by hand)

pimentos

dry mustard

onion powder

garlic salt

Place cream cheese in a mixing bowl. Beat with mixer for 3 minutes on high until creamy.

Scrape the sides of the bowl with a spatula and mix again for a few seconds.

Add mayonnaise and beat for 1 minute on high.

Shred the cheese by hand and drain the pimentos. Add both to mixing bowl. Mix on low for 1 minute.

Add ground mustard, onion powder and garlic salt with parsley. Mix until blended well. 

Serve immediately or store in an airtight container for up to 1 week.

For a velvety sauce, use a whisk to stir cheese into the milk-and-cornstarch mixture while it's still very hot-whisking keeps it from clumping, and heat helps it blend.

Mac 'n' Pimiento Cheese

cavatappi pasta

c. baby spinach, packed

Broccoli florets, chopped small

cornstarch

c. whole milk

salt

pepper

extra-sharp Cheddar cheese, shredded

garlic powder

(3 ounce) pimientos, drained and chopped

sauce,

Cook 1 pound cavatappi pasta as label directs. Two minutes before pasta is done, add 4 cups each spinach and broccoli florets to pasta pot. Drain well. 

Meanwhile, in 5-quart saucepot, whisk cornstarch and 1/2 cup whole milk until smooth. Slowly whisk in another 1 1/2 c. milk and salt and pepper. Heat to boiling on medium-high, whisking constantly. Boil 2 minutes, whisking. Reduce heat to medium-low. Stir in Cheddar cheese, 1 handful at a time, and garlic powder. Fold in pimientos along with pasta and vegetable mixture. 

A plant-based version of your favourite Southern cheese dip! Rich and cheesy, what else can you ask for?

Vegan Pimiento Cheese (Inspired by recipe from Husk Restaurant)

cashews

vegan mayo

red peppers peppers

yeast

bread

Pickle brine

lemon juice

vinegar-based hot sauce,

black pepper

paprika

lemon juice and sugar

In a food processor or high speed blender, process cashews until finely chopped. Add in nutritional yeast, lemon juice, mayo, hot sauce and spices and process until well blended. Mixture will be paste like.

Stir in pickles, peppers and brine and taste. Adjust seasoning and acidity with salt, lemon juice and sugar (sugar in 1/4 tsp portions). Because of the different flavours of the variety of mayo, pickles and peppers available, this step is really important. The pimiento cheese should be savoury with just ahint of sweetness and well-balanced acidity.

Place in a tightly sealed container and refrigerate until ready to serve. The pimento cheese will keep for a few days in the refrigerator....if it lasts that long!

When you posted your recipe for vegan ricotta cheese in mid NovemberIt was exactly what I was looking for.  I use many of your recipes  from your book, posts and from your TV show,The UrbanVegetarian.  
Thank you

These Pimiento Cheese Corn Sticks combine cornmeal with pimientos and sharp cheddar cheese for a fun twist on classic southern cornbread.

Pimiento Cheese Corn Sticks

Cooking spray

all-purpose flour

white cornmeal

baking powder

buttermilk (room temperature)

egg (room temperature)

canola oil

cheddar cheese

pimiento (well-drained)

Spray a cast iron corn stick pan heavily with cooking spray.

Place the pan on a baking sheet and place in the oven. Turn the oven on to 400 degrees and allow the pan to heat along with the oven.

Meanwhile, whisk together the dry ingredients in a medium bowl.

In a small bowl, stir together the buttermilk, egg, and canola oil.

Add to the dry ingredients along with the cheese and pimiento. Mix gently but thoroughly to combine all ingredients.

When the oven has reached 400 degrees, carefully remove the baking sheet with the corn stick pan and fill each indentation to the top with the mixture.

Return to the oven and bake for approximately 20 minutes or until corn sticks test done with a toothpick inserted near the center.

Allow the corn sticks to cool for 10 minutes in the pan. Loosen and remove from pan.

Repeat with any remaining batter.

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Pimiento Cheese Corn Sticks

Top 5 pimiento cheese recipes from across the web

The most viewed pimiento cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pimento Pasta Salad

Southern Pimento Cheese

Mac 'n' Pimiento Cheese

Vegan Pimiento Cheese (Inspired by ...

Pimiento Cheese Corn Sticks

The most viewed pimiento cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine