Vegan Pimento Cheese Recipe That’s Easy and Delicious

If you’ve been craving the creamy, tangy goodness of classic pimento cheese but want to keep things plant-based, you’re in for a treat! This vegan pimento cheese recipe captures all the bold flavors and satisfying texture of the traditional Southern favorite without any dairy or animal products.

Perfect for spreading on your favorite crackers, sandwiches, or dipping veggies, this recipe uses simple yet flavorful ingredients like cashews, nutritional yeast, and roasted red peppers to create a rich and cheesy spread that everyone will love.

Whether you’re vegan, lactose-intolerant, or simply looking to try something new and delicious, this easy-to-make pimento cheese alternative is a must-have in your recipe collection.

Not only does it taste amazing, but it’s also packed with wholesome ingredients that nourish your body. Plus, it comes together in under 15 minutes, making it an ideal snack or appetizer for busy weeknights or entertaining guests.

Ready to whip up this plant-based delight? Let’s dive into the details!

Why You’ll Love This Recipe

This vegan pimento cheese is a game-changer for anyone who loves a cheesy spread but wants to avoid dairy. Here’s why it’s so special:

• Rich and creamy texture: Thanks to soaked cashews and vegan mayo, this spread is luxuriously smooth without being greasy.
• Authentic flavor: Nutritional yeast mimics that classic cheesy tang, while garlic powder and smoked paprika add depth.
• Customizable heat level: Easily adjust the spice by using jalapeños or mild pimentos depending on your preference.
• Versatile use: Spread it on sandwiches, crackers, or use as a dip for fresh veggies or chips.
• Allergen-friendly: Gluten-free, soy-free options available by choosing appropriate mayo and bread.

Ingredients

• 1 cup raw cashews (soaked in hot water for 20 minutes)
• 1/4 cup vegan mayonnaise
• 1/4 cup nutritional yeast
• 1/4 cup roasted red peppers (drained and chopped)
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp turmeric (for color)
• 1/2 tsp onion powder
• 1/2 tsp sea salt (adjust to taste)
• 1/4 tsp black pepper
• Optional: 1 small jalapeño (seeded and chopped) for extra heat

Equipment

• High-speed blender or food processor
• Measuring cups and spoons
• Bowl for soaking cashews
• Spatula
• Knife and cutting board
• Storage container with lid

Instructions

1. Soak the cashews: Place the raw cashews in a bowl and cover with hot water. Let them soak for 20 minutes to soften, making them easier to blend into a creamy texture.
2. Prepare the peppers: While cashews soak, chop the roasted red peppers and jalapeño (if using) into small pieces. Set aside.
3. Drain cashews: After soaking, drain and rinse the cashews thoroughly.
4. Blend base: Add the soaked cashews, vegan mayonnaise, nutritional yeast, apple cider vinegar, garlic powder, smoked paprika, turmeric, onion powder, salt, and pepper into your blender or food processor.
5. Process until smooth: Blend the mixture until completely smooth and creamy. You may need to stop and scrape down the sides with a spatula to ensure even blending.
6. Fold in peppers: Transfer the cashew cheese base into a bowl. Gently fold in the chopped roasted red peppers and jalapeño for texture and flavor.
7. Adjust seasoning: Taste the spread and adjust salt, pepper, or vinegar to your liking.
8. Chill: For best flavor, cover and refrigerate the vegan pimento cheese for at least 1 hour before serving. This allows the flavors to meld beautifully.
9. Serve and enjoy: Spread on toasted bread, crackers, or use as a dip for fresh vegetables.

Tips & Variations

“Soaking the cashews is key to achieving that smooth, creamy texture that makes this vegan pimento cheese irresistible.”

• Make it spicy: Add more jalapeños or a dash of cayenne pepper for a kick.
• Smoky twist: Use smoked red paprika or a few drops of liquid smoke for a deeper smoky flavor.
• Nut-free option: Substitute soaked sunflower seeds for cashews for a nut-free version.
• Herbal addition: Fresh chopped chives or parsley can add a fresh note to the spread.
• Storage: Keep refrigerated in an airtight container for up to 5 days. Stir before serving if ingredients have settled.

Nutrition Facts

Serving Suggestions

This vegan pimento cheese is incredibly versatile! Here are a few delicious ways to enjoy it:

• Spread it thick on toasted sourdough or your favorite vegan bread.
• Use as a dip with crunchy celery sticks, carrot batons, cucumber slices, or bell pepper strips.
• Make a vegan pimento cheese sandwich with fresh lettuce and tomato.
• Top baked potatoes or roasted veggies for a cheesy flavor boost.
• Serve as a party dip alongside crackers and pickles for an easy appetizer.

For more vegan cheese inspiration, check out our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes or try the Garden Vegetable Cream Cheese Recipe for Fresh Spreads.

Conclusion

This vegan pimento cheese recipe is a fantastic twist on a Southern classic that brings all the creamy, tangy, and savory flavors without any dairy. Whether you’re vegan, dairy-free, or simply looking to add more plant-based options to your diet, this spread is a crowd-pleaser that’s easy to whip up and endlessly versatile.

The blend of cashews, nutritional yeast, and roasted red peppers creates an authentic taste and texture that will satisfy any cheese lover’s cravings.

Beyond its delicious flavor, this recipe is nutritious, quick to make, and perfect for entertaining or everyday snacking. Don’t forget to experiment with the spice level and add your favorite herbs to make it your own!

For more creative and healthy vegan recipes, explore our collection including the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious and the Vegan Bread Machine Recipe for Soft, Delicious Loaves.

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