The theme of school lunches continues with my nifty Vegan Pimento Cheese Spread that packs up beautifully as a sandwich or celery stick filling.  I love it on a toasted everything bagel, including for a weekend brunch–half is plenty!–but it is so tasty, that I’ve been known to enjoy it right off the spoon!

1 cup cooked chickpeas, rinsed and drained

1 cup raw cashews

3 to 4 ounces extra firm tofu (I used 1/4 of a 14 ounce box)

2 tablespoons nutritional yeast

1 tablespoon light miso

1 tablespoon beer

1 teaspoon soy sauce

1/8 teaspoon smoked paprika

1/8 teaspoon onion powder

optional: 1/8 teaspoon garlic powder

1/4 to 1/2 cup vegan mayonnaise (I like a neutral tasting one like Vegenaise)

4 ounce jar diced pimentos, well-drained

Sea salt to taste

Freshly ground pepper to taste

In the bowl of a food processor, pulse chickpeas and cashews until coarsely chopped.  Add tofu, nutritional yeast, miso, beer, soy sauce, smoked paprika, onion powder, and optional garlic powder, and continue pulsing until a coarse-creamy mixture results.  Transfer to a medium bowl, and fold in mayonnaise and pimentos until evenly distributed.  Season to taste with salt and pepper.  I like to chill it before serving, while also allowing flavors to marry.  Serve in a sandwich or spread on a bagel, crackers, or celery sticks.