• Skip to main content
  • Skip to primary sidebar

Rezel Kealoha

menu icon
go to homepage
  • Recipes
  • About
  • My Portfolio
  • Subscribe
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • My Portfolio
    • Subscribe
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    • Ube Tiramisu - A Super Pinoy Version
    • Turon Pastry
    • Ube Pie Made with Only 4 Ingredients!
    • Filipino Guyabano Shake
    • Filipino Langka Shake (Jackfruit Shake)
    • Yes, You Can Cook Crispy Lumpia In The Oven!
    • Puto Maya Recipe
    • Ube Cheesecake Cooked in a Rice Cooker!
    • Calamansi Olive Oil Cake
    • Ube Snowflake Crisp Recipe
    • Ube English Muffins Recipe
    • Queso de Bolla Crackers
    Home » Blog » Recipes » Healthy Filipino Recipes

    Published: Feb 25, 2019 · Modified: Apr 29, 2024 by Rezel Kealoha · This post may contain affiliate links · Leave a Comment

    Vegan Filipino Pimento Cheese Spread Recipe

    Jump to Recipe Print Recipe

    This Vegan Filipino Pimento Cheese Spread recipe is made with only 4 healthy and wholesome ingredients.  It's inspired by a recipe made by my Lola (Grandmother) and approved by my mom.  Yeah it's good.

    History of Pimento Cheese in the Philippines

    This recipe is inspired by my visit to @harlanholdendine in Manila and my Grandma. They had Pimeno on the menu as an appetizer. It totally brought back memories of me eating it growing up in the Philippines.

    My grandma used to make it with left over queso de bola (cheese ball with red wax - turns out it's Edam Cheese from the Netherlands) after the holidays. ⠀⠀⠀⠀⠀⠀

    ⠀⠀⠀
    ⠀⠀⠀⠀⠀⠀⠀⠀⠀
    When we didn't have the leftover cheese usually we bought it from the grocery store and it was called Cheese Wiz Pimento Cheese spread. I've been doing research on how did Pimento Cheese get to the Philippines. There is no clear indication on how. I am speculating it's via Kraft Cheese?? As from an American perspective it was originally created during the "Domestic Industrial Revolution" where all the food was mass produced in factories and packed up in nice clean branded boxes. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

    My Vegan Filipino Pimento Cheese Spread Recipe

    In the Philippines there are so many variations from adding either sugar, condensed milk or evaporated milk. Don't ask me why. There is a reason why my peoples have high instances of Diabetes. I did away with all that and created a vegan version and it's made with just 4 ingredients.
    ⠀⠀⠀⠀⠀⠀⠀⠀⠀
    1 Roasted Bell Pepper (this is what my grandma used)
    2 Cups Shredded Vegan Cheddar Cheese from @parmelacreamery
    2 Tablespoons @kitehillfoods Cream Cheese
    1 Tablespoon Vegan Mayo from @sirkensingtons ⠀⠀⠀⠀⠀⠀⠀⠀⠀

    ⠀⠀⠀⠀⠀⠀⠀⠀⠀
    My mom said this version tastes just like what her mom used to make. I'll take that as a sign of approval.

    Let's Make This Cheese Spread

    We are going to do this the way my Lola did it, by roasting her own red peppers.  Just the normal red bell peppers will do.  Wash them and take out the seeds and cut them into quarters.  Drizzle some olive oil on top and bake at 300F for 30 minutes until they become soft.  Wrap them in foil and leave to cool to room temperature.  Once they are cool unwrap and peel off the skin.

    Cut the peppers into thin strips and then dice them into small squares.

    Cheese Blend and Binder

    Place the shredded cheddar cheese in a food processor and pulse about 3 times just to make the cheese shreds smaller, you don't want to over do it.

    Add in the cream cheese and the mayo.  Pulse again just two times to mix and bind the cheese together.  Add in the diced red peppers and just pulse once to mix.

    Use a spatula to get all the Filipino Pimento Cheese Spread out of the food processor and transfer it to a bowl.  Serve with some bread and crackers and you have yourself a pretty healthy snack or a light lunch.

    Vegan Filipino Pimento Cheese Spread Recipe

    Filipino Pimento Cheese Spread

    This Vegan Filipino Pimento Cheese Spread recipe is made with only 4 healthy and wholesome ingredients. It’s inspired by a recipe made by my Lola (Grandmother) and approved by my mom. Yeah it’s good.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 5 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 35 minutes minutes
    Course: Appetizer, Snack
    Cuisine: Filipino
    Author: Rezel Kealoha

    Ingredients

    • 1 Red Bell Pepper
    • 2 Cups Vegan Cheddar Cheese
    • 2 Tablespoons Vegan Cream Cheese
    • 1 Tablespoon Vegan Mayonnaise
    • Salt and Pepper To Taste

    Instructions

    • Pre-Heat Oven to 300F, If you have a toaster oven that's even better.
    • Wash them and take out the seeds and cut them into quarters. Drizzle some olive oil on top and bake at 300F for 30 minutes until they become soft. Wrap them in foil and leave to cool to room temperature. Once they are cool unwrap and peel off the skin.
      Cut the peppers into thin strips and then dice them into small squares.
    • Place the shredded cheddar cheese in a food processor and pulse about 3 times just to make the cheese shreds smaller, you don’t want to over do it.
      Add in the cream cheese and the mayo. Pulse again just two times to mix and bind the cheese together. Add in the diced red peppers and just pulse once to mix.
    • Use a spatula to get all the Filipino Pimento Cheese Spread out of the food processor and transfer it to a bowl. Serve with some bread and crackers and you have yourself a pretty healthy snack or a light lunch.
    Did you enjoy making it? I would love to see it! Tag me on Instagram @rezelkealoha with the #rezelkealoha!

    For other healhty Filipino recipes you can also try my Healthy Biko Recipe (Filipino Sweet Rice Dessert) , The Perfect No Fuss Appetizer: Lumpia Cups or Healthy AF Vegan Buko Pie.

    Tag me on Instagram if you make any of my recipes.  I would love to see!!!  @rezelkealoha

    More Healthy Filipino Recipes

    • Pastillas Recipe That Happens To Be Vegan
    • Blueberry Bibingka Muffins
    • Strawberry Taho
    • Longganisa Embotido

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! I'm Rezel and I am here to guide you on how to use those Filipino ingredients you have in a fresh new way. As a fellow home cook, the focus is easy to make recipes with lots of Filipino flavor. You will find a mix of reimagined Filipino Recipes along side traditional recipes on our site.

    More about me →

    My Current Favorites

    • Sans Rival Candy Bark
    • Bread Dip in an Ube Bread Bowl
    • Afritada Lasagna Recipe
    • Seafood Kare Kare with Udon
      Seafood Kare Kare with Udon Noodles Recipe
    • Kale Laing With Chili Crisp
    • Maruya (Filipino Baked Banana Fritter) Recipe
    • Lumpiang Hubad (Lumpia Salad Bowl)
    • Panzanella with Pandesal
      Panzanella with Pandesal Recipe

    Footer

    ↑ back to top

    About

    • Terms and Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2024 Rezel Kealoha

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.