Your kids will love this dairy-free version of the famous spread on crackers, as a sandwich with sprouts and mixed greens, or as a dip for fresh vegetables.

Ode to Pimento Spread Sandwich [Vegan, Gluten-Free]





  • 1 1-pound package extra-firm tofu or 2 cups cooked or canned white beans
  • 6 tablespoons almond butter
  • 4 tablespoons miso
  • 2 roasted red bell peppers
  • 3 garlic cloves, peeled
  • 2 tablespoons chopped fresh dill
  • 12 slices whole-grain bread or gluten-free bread of choice
  • 3 cups mixed greens
  • 6 ounces fresh sprouts


  1. Combine the tofu, almond butter, miso, roasted bell peppers, garlic, and dill in a food processor and blend until smooth and creamy, 3 to 4 minutes. Scrape down the bowl as needed to get everything incorporated.
  2. To make the sandwiches, top six slices of bread with some of the mixed greens. Scoop 1/2 cup of the pimento spread over the mixed greens, then top with some sprouts and the remaining six slices of bread.


NOTE FOR THE COOK: Miso (fermented soybean paste) is used extensively in Asian cooking to add flavor. It is a very salty condiment, and a little goes a long way. NOTE FOR THE COOK: You can buy roasted red peppers in a jar, or you can roast your own. Carefully hold a red bell pepper over an open flame and let it char all over. Transfer it to a paper or plastic bag to steam, then peel off the blackened part by hand. Do not rinse it or you will lose all the flavor of roasting.