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.
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. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
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.
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.
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.
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
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