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.
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.