One of our favorite restaurants in town serves Southern food with a modern twist. They have a all kinds of really awesome things that I think are really genius. However, the idea that always strikes me as brilliant is their Pimento goat cheese spread. My husband gets it all the time, and the fact that it is not vegan is not going to stop me from making some. I told my husband I was going to make a Vegan Pimento Goat Cheese Spread that would taste even better than the one he always eats. That is a challenge, and the challenge was accepted.
My goat cheese is cashew based, flavored with lemon and tahini. It is the bomb. Do the kids still say that? I don’t know, but what I do know is last night my husband told me my pimento goat cheese was the best pimento cheese of any kind he has ever had. He has an fantastic palate, so when he tells me something is amazing, it makes me feel very confidant about it.
This also requires no culinary skills whatsoever. It just takes a while, you have to soak the cashews over night, then you blend the cheese ingredients, and strain in a cheese cloth over night. Then finally, you can mix the cheese with the pimentos and other goodies. After that, I would be surprised if it lasts another day. Ours did not.
I mixed the cashew goat cheese with chopped pimentos, green onion, sweet relish, and then just some onion powder and salt and pepper. It is hands down, one of the most perfect things I have spread onto a cracker. I also tried some with carrots, broccoli and radishes, and it was amazing. I think that veggies are a great option to put out for a party. I thought it would be a great party dish, with the cheese in the center and then veggies and crackers surrounding it.
It may have taken a few days, but it is worth it, and that time has very little actual work time involved. Just soak, blend, drain, stir and you will be ready to eat the greatest pimento cheese of all time, it just so happens to be cruelty free. I hope you enjoy!
Vegan Pimento Goat Cheese Spread
Cashew Goat Cheese
- 1 C. Cashews, raw
- 1 Tbsp. Tahini
- 4 Tbsp. Lemon juice
- 4 Tbsp. Coconut oil
- 5 Tbsp. Water
- 1 tsp. Salt
- Cheese cloth
- 1 tsp. Onion powder
- 1/4 C. Pimentos,chopped
- 2 Scallions, chopped
- 1 Tbsp. Sweet relish
- Salt and Pepper to taste
- Soak the cashews overnight.
- Drain the cashews, then add to a blender or food processor along with the remaining cheese ingredients. Blend until nice and smooth and creamy. It may take a few minutes, and you will probably need to scrap down the blender a few times. You can always add a little more water if it is not getting smooth enough for you.
- Once it is nice and creamy, add to cheese cloth that is folded over two or three times. Wrap around the cheese and tie it off. Set in a colander over a bowl. Sit in the fridge overnight to drain.
- The next day, give your cheese a nice squeeze to get out any left over moisture. Add to a mixing bowl, then add the rest of the pimento spread ingredients. Stir together, taste and adjust seasoning. Serve with crackers or veggies. Store in the fridge.