A dairy-free take on a classic Southern favorite.
2 cups cooked jasmine rice
8 ounces diced pimentos
3 Tablespoons nutritional yeast
2 Tablespoons tahini
1 cup vegan mayonnaise
2 Tablespoons miso
1 teaspoon (or more) sriracha
1. Prepare jasmine rice according to package directions.
2. Optional--In a food processor, pulse cooked rice until it reaches a minced-like consistency. Do not puree.
3. In a large mixing bowl, combine rice with the remaining ingredients.
4. Chill in the refrigerator.
Pimento cheese can be served in a multitude of ways. My mother preferred to melt hers on toast. I prefer to toast the bread but spread the chilled pimento cheese on top. My great-aunt serves a pimento cheese sandwich. Others may serve it as a dip with crackers. In our home, we also enjoy finger, or tea, sandwiches with pumpernickel bread. It's all good!