Name: Vegan Pimiento Cheese
Ingredients: 2 (4-ounce) jars sliced pimientos, drained (about 1/2 cup); 1 (14-ounce) package firm or extra-firm tofu, drained; 0.25 cup nutritional yeast; 0.25 cup refined coconut oil, melted; 2 tablespoons pickle brine; 2 tablespoons apple cider vinegar; 2 teaspoons white miso; 2 teaspoons hot sauce; 1.25 teaspoons kosher salt; 1 teaspoon paprika; 1 small garlic clove, grated (about 1/2 teaspoon); 4 ounces vegan Cheddar-style shreds (such as Violife or Miyoko's) (about 1 cup)

Ingredients

2 (4-ounce) jars sliced pimientos, drained (about 1/2 cup)
1 (14-ounce) package firm or extra-firm tofu, drained
0.25 cup nutritional yeast
0.25 cup refined coconut oil, melted
2 tablespoons pickle brine
2 tablespoons apple cider vinegar
2 teaspoons white miso
2 teaspoons hot sauce
1.25 teaspoons kosher salt
1 teaspoon paprika
1 small garlic clove, grated (about 1/2 teaspoon)
4 ounces vegan Cheddar-style shreds (such as Violife or Miyoko's) (about 1 cup)

Steps

Blot pimientos dry using paper towels, removing as much moisture as possible. Set 1 tablespoon pimientos aside. Chop remaining pimientos; set aside.
Lightly press tofu using paper towels to remove excess moisture. Crumble tofu into bowl of a food processor. Add unchopped pimientos, nutritional yeast, coconut oil, pickle brine, vinegar, miso, hot sauce, salt, paprika, and garlic. Process until very smooth, 2 to 3 minutes, stopping to scrape down sides as needed.
Add reserved chopped pimientos and vegan cheese shreds to mixture in food processor. Pulse until combined, about 3 (1-second) pulses. Transfer mixture to a bowl. Cover and chill until cold, at least 2 hours and up to 12 hours.