Savory Vegan Pimiento Cheesecake
one 4-inch springform pans
- Nonstick cooking spray, for the pan
- 1/2 cup raw pecans, chopped and sifted
- 1 tablespoon oat flour
- 1 tablespoon refined coconut oil, melted
- Kosher salt and freshly ground black pepper
- 2 ounces vegan cream cheese
- 1/2 cup raw cashews, soaked overnight and strained
- 1 tablespoon nutritional yeast
- 1 teaspoon vegan Worcestershire sauce
- 4 to 5 dashes hot sauce
- 1/2 lemon, juiced (about 1 tablespoon)
- 6 tablespoons jarred pimentos, chopped
- Vegan crackers, for serving
- Position an oven rack in the middle of the oven and preheat to 350 degrees F. Spray the bottom of a 4-inch springform pan with nonstick spray.
- Combine the pecans, oat flour, coconut oil, 1/4 teaspoon salt and a few cracks of black pepper in a medium bowl until moistened. Press the crumb mixture into the bottom of the prepared pan. Bake until the crust is golden brown, about 10 minutes. Let cool on a rack.
- Combine the vegan cream cheese, cashews, nutritional yeast, Worcestershire, hot sauce, lemon juice, 2 tablespoons of the pimentos, 1 teaspoon salt and a few cracks of black pepper in the bowl of a food processor. Blend on high until smooth, stopping to scrape down the sides as needed, 3 to 5 minutes.
- Pour the filling over the crust in the pan and tap the pan on the counter to release any air bubbles. Refrigerate for at least 4 hours and up to overnight.
- Remove the sides from the pan. Garnish with the remaining pimentos. Slice and serve with vegan crackers of your choice.
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