Smoky Goat Cheese Pimento Cheese | Gluten-Free

gluten-free smoky goat cheese pimento cheese

Smoky Goat Cheese Pimento Cheese

Wait, what?

I love pimento cheese!  And I haven’t been able to make it or eat it since 2014 when I finally acknowledged that I just couldn’t handle dairy anymore.  

Before then, I used to make this killer recipe – Died and Went To Pimento Cheese Heaven!

It’s not very good for you with all the cheese, cream cheese and mayo.  Served on white bread or crackers or fried into all types of amazing decadence.  All of those awful non-nutrient filled calories.  

But you know what, I like to indulge once in awhile.  And I’m okay with that!  

I don’t have a sweet tooth anymore, I just love decadent creamy cheesy goodness.  And I’m bringing it back because I can eat some types of cheese again…

I bet you know what I’m about to say if you’ve been following my food journey and our evolving diet.

I can digest goat’s milk.  

And I’ve been going crazy with it.

Especially with this wonderful chèvre-lait smoked goat gouda and the Trader Joe’s goat’s milk creamy cheese.  

So I just had to try out the old recipe and see if it worked using the smoky goat cheese.  And it was fantastic!  I’m so happy with how it turned out.  The smoky flavor actually takes pimento cheese to another level of yum. Yum. YUM!


All of the other ingredients we used were also gluten free and mostly organic.  

Except for the pimentos – I wasn’t sure if they are gluten free and I wasn’t able to find an answer on the internet.  The ingredients seem safe but I’m not sure about any sources of cross-contamination at the factory.  I went ahead and tried them and it didn’t seem to bother me.

Now I’m not sure if my sensitivity levels are different these days as I’ve healed significantly or if they are truly safe.  Gluten can damage your gut if you have celiac disease even if you don’t feel any symptoms, but I used to intensley feel the symptoms every time I was gluten-ed.  So that was an indicator for me.  Now I’m not the best canary in the coal mine.

But I’m so happy in my smoky goat cheese pimento cheese heaven… calories, football and all!

And if you can enjoy regular cheese, maybe try out a smoked gouda next time in your favorite pimento cheese recipe… 🙂

Smoky Goat Cheese Pimento Cheese | Gluten-Free

If you have trouble digesting cow's milk but are A-okay with goat's milk and miss the decadence of pimento cheese, then this is the recipe for you!
Course Appetizer
Cuisine American
Keyword gouda, smoky goat cheese pimento cheese
Prep Time 5 minutes
Servings 6
Author Deana Larkin Evans

Ingredients

  • 4.5 oz Trader Joe's Goat's Milk Creamy Cheese
  • 2 cups freshly grated chevre-lait smoked goat gouda (~ 0.5 lbs)
  • 1/3 cup GF mayonnaise
  • 2 tsp local organic wildflower honey
  • 1 tsp organic red wine vinegar
  • 4 oz jar of pimentos, drained and chopped
  • 1/2 tsp organic onion powder
  • 1/2 tsp organic garlic powder
  • Splash of GF hot sauce

Instructions

  1. Put all the ingredients into a food processor. Hit pulse a few times. Scrape into a bowl. Cover, refrigerate for a bit and then enjoy!

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Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten free recipes for some of our favorite comfort foods. I also create weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in 2010 and dairy/casein-free (except for the occasional Parmesan or goat cheese) in 2014. I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm studying the microbiome and gut health. And trying to come up with recipes to feed those gut bugs! #feedthegutbugs

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