Vegan Pimento Cheese Dip

Diet and nutrition Diet and meal planning CKD diet

Recipe by: María Eugenia Rodríguez León, MS, RDN, CSR, LND

Vegan pimento cheese dip, dairy-free and low-sodium. Perfect for spreading or making healthy sandwiches.

Meal Type Appetizer , Side dish

Diets Dairy free , Low sodium

Ingredients

Yield: Yield
12 servings

1 red bell pepper
1 cup cooked white beans, unsalted
1 tablespoon of nutritional yeast
3 tablespoons of olive oil
2 tablespoons of water
⅛ teaspoon of salt
Low-sodium white or whole wheat bread without phosphate additives

Directions

Prep: 15 min, Cook: 30 min, Total: 45 min

Preheat the oven to 450 F.
Cut the pepper in half. Remove the stem and seeds. Place it upside down on a baking tray. Cook for 30 minutes.
Let the pepper cool. Remove the skin.
In a food processor, add all the ingredients. Blend until you have a homogeneous mixture.
Use the mixture as a dip or to make “sandwichitos de mezcla”. For the sandwich, add 1 tablespoon of the mixture to two slices of bread and cut into 4 triangles or 4 squares.

Substitutions:

- If using low-sodium canned white beans, omit salt from the recipe.

- You can substitute white beans with chickpeas if you prefer. Chickpeas are lower in potassium.

- If you want the mixture to be less thick, add a bit more water.

- For a cheesier flavor, you can add more nutritional yeast (add 1 teaspoon at a time). Experiment with other flavors like garlic.

Nutritional Information

Serving Size: 1 tablespoon

57 calories
5g carbohydrates
1.4g fiber
0g added sugar
2g protein
3.5g total fat
0g saturated fat
29mg sodium
128mg potassium
14mg calcium
27mg phosphorus

Nutritional value of the “sandwichito de mezcla” varies depending on the selected bread.

For more information about Nutrition and Kidney Health

These recipes are for informational use only and not a substitute for medical or dietary advice. Consult your healthcare provider or dietitian for personalized guidance.