Vegan Pimento Cheese Deviled Eggs

I love deviled eggs.

Pre vegan they were seriously one of my most favorite things.

And, I am pretty sure my mom or aunts could win any deviled egg making contest there ever was.

I can not remember a single family holiday or get together that did not include a plate of deviled eggs.

Pretty early on in our crossover to a vegan diet, I discovered the magic of agar agar powder, and the mind blowing magic of vegan deviled eggs.

Just about all recipes out there use the same base. Vegan milk, agar, and Kala Namak, sulfur salt. The salt and agar come together to make a realistic looking, tasting, and even smelling egg!! Kitchen science at its finest!!!

Before you ask if you can skip the salt, let me tell you it is the ingredient that makes these vegan eggs taste and smell like eggs. I strongly recommend you find some at a local spice shop, or click the link I provided and order some online. It is a vegan egg game changer. I use it in my tofu egg salad, tofu scramble and even sprinkle it on my Just Eggs.

To make a traditional vegan deviled egg I use tofu as the filling and it works amazingly. I have served vegan deviled eggs to so many non vegan friends and family who truly could not believe they were not a real egg!! And that is exactly what you want when veganizing/replicating any classic recipe!

In the south, pimento cheese is just as much of a pot luck staple as a deviled egg is.

I whip up a batch of vegan pimento cheese just about every week for sandwiches, or snacking with crackers and raw veggies.

Vegan pimento cheese deviled eggs are also an already pretty popular southern staple, so I am not sure why this one took me so long!!

When I decided to make these I was a little stumped on the filling. Did I want to add some of my original deviled egg filling to the pimento cheese mix or just the cheese?

I decided nope to the original filling, it didn’t need it. I could just add some Kala Namak to the pimento cheese mixture to give it a nice eggy kick, and be done with it!

These vegan pimento cheese deviled eggs are delicious, actually really easy to make, pretty, and once again would probably fool even a non vegan.

I mean talk about party tricks! Bring a tray of these to your next party, or pot luck and you will quickly be known as everyones favorite vegan magician!

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INGREDIENTS:

EGG WHITES:

• 2 cups unsweetened almond or soy milk

• 1 tablespoon agar powder ( we use this brand)

• 1/4 teaspoon Kala Namak

PIMENTO CHEESE:

• 1 bag of cheddar shreds or one batch of our homemade Pimento Cheddar Cheese

• 1/3 cup vegan cream cheese, homemade or store-bought

• 2 tablespoons of vegan mayo

• 2-3 table spoons diced pimentos, drained

• 1/4 of a small onion diced

• 1/2 teaspoon garlic powder

• 1 teaspoon all purpose greek seasoning (optional)

• 1/2 teaspoon dried mustard

• 1/2 to 1 teaspoon Kala Namak salt (add a little at time and give it taste to make sure the flavor is not over powering. A little goes a long way)

• salt and pepper to taste

INSTRUCTIONS:

You will either need a silicon egg mold or a deviled egg serving tray, the kind with egg shaped divots, to form the egg whites. If you use the serving tray the eggs will be pretty shallow, but it still works.

1. Prepare the pimento cheese by mixing all of the ingredients in a medium bowl until well combined. Give it a little taste and add more Kala Namak if you feel like it needs it.

2. In a small sauce pan, whisk together almond milk, agar, and Indian black salt. Heat the mixture over medium heat until it comes to a simmer, then remove from the heat.

3. Transfer the mixture to a pyrex, or glass bowl, and allow to cool on the counter top. Let the mixture sit until it appears to be thickening but is still liquid, and pourable, stirring occasionally. I have found if you pour the mixture into the molds too soon, while it is still very hot, the milk solids will separate and sink to the bottom, and the water will be left at the top. This is not an appetizing egg!

4. Once the mixture is ready, pour it into the eggs molds and pop them in the fridge for about half an hour, or until they are nice and solid.

5. Once the vegan egg whites are solid they should pop right out of the mold. Take a little spoon and carefully scoop out a divot from the center or the egg. This creates a little spot for extra pimento cheese to sit in.

6. Fill each vegan egg white with a few teaspoons of vegan pimento cheese. Garnish with a little dried parsley or dill to serve.

7. Store leftovers in the refrigerator for about 3-4 days in an airtight container.

If you like this recipe, then try these:

Vegan Country Fried Steak

Vegan Classic Deviled Eggs

Vegan Fried Green Tomatoes

Vegan Pimento Cheddar Cheese with Coconut Milk

I love experimenting with different vegan cheese flavors and bases. I really love using coconut milk because it’s easy and affordable.

I am often asked if these cheeses have a strong coconut flavor and the answer is, not really. I always used refined coconut oil which has little to no coconut flavor at all, and all of the spices and other ingredients in the cheese mask the flavor of the milk very well.

I love to make homemade pimento cheese and often do! I have always just made a vegan cheddar using coconut milk to make it, or in a pinch have bought some vegan cheddar shreds. BUT, how much more delicious is my pimento cheese spread now going to be when I use this vegan pimento cheddar to make the spread!! Double pimento and double delicious.

We added jarred red peppers to our recipe and can be used interchangeably with pimentos if you do not have any on hand. I normally have one or the other and just use what I have.

This is a quick set cheese and is so simple to make, there is no reason to keep overpaying for store bought vegan cheese! You can have delicious vegan cheese, start to finish in about 2 hours, and for a quarter of the grocery store price!

INGREDIENTS:

• 1 can full fat coconut milk

• 2 tablespoons agar powder

• 2 teaspoons light miso paste

• 2 tablespoons apple cider vinegar

• 1 teaspoon salt

• 1/4 cup plus 1 tablespoon nutritional yeast

• 1 teaspoon turmeric

• 2 teaspoons smoked paprika

• 1/4 cup diced red jarred red peppers or pimentos

• 1/4 cup refined coconut oil

INSTRUCTIONS

1. If using a jarred red pepper, remove a piece from the jar and pat it with a paper towel to remove some of the liquid. Next coarsely chop the pepper. If using pimentos, line a bowl with paper towels and put the 1/4 cup pimentos in the bowl to try and draw out some of their liquid.

2. In a food processor or high speed blender, add all of the ingredients EXCEPT the milk, and agar and peppers/ pimentos.

3. Pulse a few times to mix it all up.

4. Add the milk, and agar to a medium sauce pan and bring to a boil. Reduce heat and simmer until mixture thickens to the constancy of a thin pudding. This only takes a few minutes.

5. Add the milk mixture to the ingredients in the food processor, and mix for about a minute.

6. Drop the peppers/ pimentos int the mix and process for a minute until they are all chopped up and incorporated. The mixture will quickly begin to thicken as agar begins to solidify at room temperature.

7. Transfer to the mixture to several small bowls or cheese molds. I can fill three small bowls with this recipe.

8. Allow the cheese to harden in the refrigerator uncovered for a few hours.

9. Store in an airtight container in the fridge for about a week or so.

10. This cheese will shred and make a pretty tasty pimento cheese spread!

If you like this recipe, then try these:

Sliceable Smoky Garlic Cashew Cheese

Vegan Pimento Cheese

Coconut Milk Colby Jack Cheese

Vegan Pimento Cheese Ball

Vegan cheese balls are so easy to make, and pretty quick too.

Combining cashews, herbs, and some pantry staples, you can make a delicious vegan cheese ball at home in no time at all.

You can use a high speed blender or a food processor to make this recipe. You just need something powerful enough to completely break the cashews down until they are creamy and smooth.

You will actually get 2 -3 cheese balls out of this recipe and they will keep in the fridge for about a week. So even though you are using cashews, it is pretty affordable recipe for the amount of cheese you get in the end!

If you are allergic to cashews or are just not a big fan, you can also use sunflower seeds. Use the same quantity and follow the same instructions as you would for the cashews.

Also make sure to use filtered or refined coconut oil in this recipe. It is often labeled as has no coconut flavor unlike regular coconut oil. You can use regular coconut oil just be aware that it will alter the favor of the cheese ball.

This vegan cheese ball is one of my favorites because I love, LOVE pimento cheese!! So what better flavor to create in a vegan cheese ball than pimento cheese!!!

It’s everything I love about pimento cheese in a perfectly creamy, spreadable cheese ball! Seriously, I could live off these!

I spread this vegan cheese ball on crackers, on bagels, on veggies, you name it. It is good on anything really!

If you are a fan of pimento cheese, then this is the vegan cheese ball for you!

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INGREDIENTS:

• 1 cup cashews soaked in hot water for an hour, or microwaved for 3 minutes, then drianed.

• 1/4 cup diced pimentos drained, and patted dry with a paper towel ( just try and remove as much liquid as you can from them)

• 1/2 onion

• 1/2 cup triple filtered coconut oil. Filtered coconut oil does not have a coconut flavor to it. If you use regular, your cheese ball will a slight coconut flavor to it.

• 2 teaspoons light miso paste

• 1 tablespoon apple cider vinegar

• 1/2 teaspoon turmeric

• 1 teaspoon garlic powder

• 1 teaspoons smoked paprika

• 1/2 teaspoon salt

• 1/2 cup vegan shredded cheddar cheese. I prefer Follow your heart brand, or homemade

• 1/4 cup nutritional yeast

• 1/4 cup sliced almonds (optional)

• plastic wrap

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COOKING INSTRUCTIONS: 

1. Cut onion into quarters, and pulse a few times in your high speed blender, or food processor.

2. Now, add all of the ingredients, minus the sliced almonds, to a food processor or high speed blender. Process until completely smooth. You will likely have to scrape the sides down a few times to get all the cashew bits blended.

3. Line 2 - 3 small bowls, or ramekins, with a pieces of plastic wrap. You want a piece big enough that it will hang a good bit over the sides.

4. If using almonds, sprinkle some into the bottom the plastic wrapped bowls.

5. Divide the cheese mixture between the bowls. Take the pieces of plastic wrap that are hanging over the sides, pulling them up, twisting them together at the top.

6. Put the cheese balls in the fridge for 2-3 hours to firm up before serving. Store leftover in fridge for up to 5 days.