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