Class or Challenge Title: Iron Chef - Appetizer
Project Name & Page Link: Lactose-Free (But Not Dairy Free) Pimento Cheese
Brief Description: The South loves its pimento cheese. Here in TN, in the Nashville area, it’s on all the menus, in all the trendy restaurants, and all the down-home joints too. But it’s a food I’ve never tried, because I’m lactose intolerant. The other day a food podcast I listen to, Savor, covered it as a topic, and I decided to try making my own, safe-for-me version, and I’m so, so glad I did. It was amazing. I’ve included my recipe below. Please note it is not vegan, only lactose free.
Lactose Free (But NOT Dairy Free) Pimento Cheese
1 8oz block Cabot aged sharp cheddar (Cabot’s cheddars are naturally lactose free)
1 8 oz container vegan cream cheese (I used Miyokos, which is made from cashews and it was great!)
1 4oz jar pimentos
3-4 T mayonaise
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp paprika
1/8 tsp smoked paprika
several dashes of Tabasco sauce (about 1 tsp)
pinch of cayenne
salt & pepper to taste
Let the vegan cream cheese come to room temperature on the counter, while you assemble the rest of the ingredients. It doesn’t have to sit out long, just a few minutes should help it soften. Meanwhile shred the cheddar on the side of a box grater. Place the cream cheese in the bowl of a stand mixer, and add in the shredded cheddar, pimentos, mayo, spices, Tobasco, and salt & several grinds of fresh black pepper. Mix with the paddle attachment until combined. Place in a container in the fridge for a few hours to let the flavors really come together. Serve it on crackers, crusty bread, or on fried green tomatoes. Dip veggies or pretzels in it. Or change your life forever by making a grilled cheese sandwich with it.