Vegan Pimento Cheese Fondue Recipe 55 Food
PIMIENTO CHEESE FONDUE
Provided by Katie Lee Biegel
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Combine Cheddar, cream cheese, mayonnaise and heavy cream in a medium saucepan over medium-low heat. Stir until melted, about 4 minutes. Stir in pimientos, pickle relish, onion powder, garlic salt, hot sauce, if using, and some black pepper. Transfer to a serving dish and serve with crackers or favorite dippers.
VEGAN PIMENTO CHEESE FONDUE RECIPE - (5/5)
Provided by Kathy_Hester
Number Of Ingredients 8
Steps:
- Add the beans and the water to a food processor or blender and purée until smooth. Slow Cooker Method: Oil the crock of a 1 1/2 to 2 quart slow cooker. Add the purée and the remaining ingredients and cook on low for 1 to 1 1/2 hours, or until the cheese is fully melted. You will need to stir it a few times (about every 20 minutes) during cooking to fully incorporate the cheese as it melts. If you prefer a thinner fondue, just add more water until it is the consistency that you desire. Stove-Top Method Add the purée and the remaining ingredients to a saucepan and cook on low until the cheese is fully melted. You need to stir the whole time to make sure it doesn't burn on the bottom.
VEGAN CHEESE FONDUE
This recipe is ideal for any get together but maybe bear it in mind for your New Year's Eve party, easy to make and so healthy too - just in time for those resolutions! Cashews may be small but they have huge benefits. Studies have shown that eating a fistful of nuts may reduce the risk of heart disease, cashews contain powerful antioxidants called Lutein and Zeaxanthin which are absorbed directly by our retina and help prevent age related macular degeneration, they are packed with omega-3 fatty acids, they have a great percentage of dietary fibres and have many more positives. We know one New Year's resolution you're going to make!
Provided by hello
Categories Vegan
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Blanch the vegetables for a minute in boiling water. Transfer to an ice bath for 2 minutes. Drain.
- Boil cashews for 15 minutes.
- Process cashews, yeast, vinegar, tapioca starch, garlic powder, turmeric powder, salt and water in a blender until smooth.
- Transfer puree into a saucepot and boil for 3-5 minutes, stirring constantly. Mixture will lump at first. Keep stirring unti smooth.
- Serve "vegan cheese" to a fondue pot and serve with vegetable sticks.
Nutrition Facts : Calories 95.1, Fat 5.6, SaturatedFat 1.1, Sodium 538.8, Carbohydrate 9, Fiber 2.1, Sugar 1.8, Protein 3.4
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- Pour the cheese mixture into a bowl. Use a spoon or silicone spatula to remove as much of the cheese as possible from the blender. Stir in the rice and remaining pimentos. Lightly press a piece of plastic wrap onto the surface of the cheese to protect from air. For the best flavor, refrigerate for several hours before serving. This allows the rice to absorb the cheese sauce and for all of the flavors to mingle. It tastes even better the next day.
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