Classic Southern Pimento Cheese

In my pre-gan (that is my pre-vegan) days I never knew a thing called “pimento cheese” existed. A couple years ago I passed it one day at our local vegetarian co-op and was confused. It was a bright orange, creamy paste with red dots. Was it supposed to be appetizing? As I inquired about  Southern Belle’s clutched their pearls as I explained I had no idea what Pimento cheese was or is. Finally, last year when Dough Bakery opened in Atlanta and started selling vegan Pimento cheese, I had the opportunity to taste this mysterious orange concoction. Surprisingly, I really enjoyed it. I’ve eaten it as is on crackers, made grilled cheese with it and even added it to burritos. Here’s the veganized version of Paula’s “Bobby’s Pimento Cheese Sandwich”  I left out the sandwich part as I figured you know how to put a grilled cheese sandwich together if you really want to

Classic Southern Pimento Cheese
Makes 8 Servings

4 ounces Tofutti Cream Cheese
1/4 teaspoon Paula Deen’s House Seasoning
1/2 cup veganaise
1 cup grated Follow Your Heart Monterrey Jack Cheese
1 cup grated Daiya Cheddar Cheese
3 tablespoon diced pimentos, drained

Beat cream cheese until smooth with an electric mixer then all remaining ingredients and beat until combined.