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    Home » Recipes » Appetizers

    Vegan Pimento Cheese

    Posted: Jan 3, 2020 by Lori Modified: Mar 3, 2021 · This post contains affiliate links.

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    It's vegan pimento cheese, y'all! I'm completely enamored with this cheese spread and hope you love it, too. Made with the usual vegan cheese ingredients PLUS a surprise secret ingredient standing in for shredded cheddar. This vegan pimento cheese is so delicious, easy to prepare, and perfect for snacking, dipping, spreading and taking to parties. Bonus! It's also oil-free and gluten-free.

    Updated 3/3/20 with a nut-free option.

    a stack of two vegan pimento cheese sandwiches
    Delicious vegan pimento cheese made from real ingredients!

    I seriously can't wait for you to try this vegan pimento cheese! I. Am. Hooked. 

    I've eaten it daily for over a week and can't wait to make another batch. I'm tempted to call it an "instant" cheese except that it does taste best after a minimum of 3 to 4 hours in the fridge. And overnight it gets even better. But you certainly can eat it right away if you want.

    In addition to being easy, it's surprisingly innocent nutrition-wise. Considering what's in traditional pimento cheese, this might as well be a bowl full of kale. 

    The Secret Ingredient

    I won't keep you waiting.... it's rice! I specifically tested this recipe with Calrose rice. It's a medium-grain, sticky and starchy white rice. Depending on where you live you may also see it labelled as Japonica rice. If you can't find Calrose you can substitute jasmine, arborio, basmati, or even sushi rice. 

    The rice is actually our textural replacement for shredded cheddar cheese, so we want it to be the perfect balance of soft yet chewy. We also want it to absorb some of the blended cheese mixture, and the softer, white rices do that really well.

    August 2020 UPDATE: I've now also tested the recipe with brown rice, and it worked great! The difference was barely noticeable. So if you prefer to use brown rice, by all means, go for it!   

    A local vegan restaurant inspired this idea to use soft, starchy rice as a replacement for the cheddar typically found in pimento cheese. Bean Vegan Cuisine is known for their epic pimento cheese, and I once heard a friend say that she suspected they use rice in their recipe. But beyond that brief mention I really don't know anything about their recipe (and believe me I've scoured the internet for clues). 

    pimento cheese on a platter surrounded by celery and crackers

    For several years now I've intended to experiment with the rice idea in an attempt to replicate their pimento cheese. But you know how it goes... so many ideas, so little time. Recently while planning content for the blog I started pondering Super Bowl recipes, and that's when I knew it was time!

    Round one of recipe testing was pretty good but needed more flavor. After round two I knew we had a winner. But since this pimento cheese is easy to make, easy to eat, yet surprisingly difficult to photograph, I still ended up making it two or three more times over the course of a few days.

    Mark and I weren't sad at all about having a bounty of pimento cheese in the fridge, believe me. 

    ingredients needed for vegan pimento cheese

    Ingredients 

    This is a summary to show you what's in this pimento cheese and how easy it is to prepare! Be sure to scroll down for the complete recipe.

    Just ten ingredients plus water and salt are all you need to make this creamy and rich vegan pimento cheese.

    1. cooked rice 
    2. raw cashews (for nut-free, sub raw sunflower seeds)
    3. water
    4. pimentos (usually found near the olives; sub roasted red peppers only if you can't get pimentos - they're firmer/tougher)
    5. nutritional yeast
    6. lemon juice
    7. rice vinegar
    8. garlic powder
    9. onion powder
    10. sea salt
    11. cayenne
    12. hot sauce (I like Crystal brand)
    two photos showing how smooth the cheese gets in a high-speed blender
    stirring the pimentos and cooked rice into the cheese mixture

    How to Make It

    A high-speed blender makes prep really easy, but if you don't have one you can still create smooth and creamy cheese. It will just take a bit of planning ahead.

    *If NOT using a high-speed blender, soak the raw cashews in hot water for about 2 hours (or raw sunflower seeds for 30 min). Then drain and pat dry before proceeding with the rest of the recipe. Use a food processor if you have one, and if not, use a standard blender.

    1. Combine everything except the pimentos and cooked rice in a blender. Gradually increase to high speed, and blend for about 30 seconds or until mostly smooth.
    2. Add half of the pimentos to the blender. Blend until completely smooth.
    3. Pour the cheese mixture into a bowl, using a silicone spatula to scrape as much as possible from the blender. Stir the rice and remaining pimentos into the cheese. 
    4. Press a piece of plastic wrap down onto the cheese. Cover and refrigerate for several hours to allow the rice to absorb the cheese flavors and for all of the flavors to mingle.  

    Straight out of the blender the cheese mixture might seem too thin, but don't worry! Two important things will happen once you add the rice and refrigerate the pimento cheese:

    1. Starch from the rice will thicken the pimento cheese and add to the overall creaminess.
    2. Refrigeration will help it firm up.

    Voila! Perfectly spreadable vegan pimento cheese!

    pimento cheese spread on crackers and celery
    close up of pimento cheese in a bowl

    Ideas for serving

    Whether spread between two slices of bread or slathered onto celery as an afternoon snack, you really can't go wrong. Here are a few more delicious ways to enjoy vegan pimento cheese:

    • scooped on top of a big green salad
    • as a dip for crackers and veggies
    • stuffed into baked mushrooms
    • piled onto baked potatoes or as a dip for potato wedges
    • stirred into a warm bowl of grains

    And in these Pimento Cheese Twice Baked Potatoes!

    pimento cheese sandwiches stacked on a cutting board

    I hope you love this Vegan Pimento Cheese, too! If you try it it would make my day to hear from you. Comment below and give it a star rating to let everyone know how it turned out. And feel free to tag me in a pic on instagram anytime with @myquietkitchen!

    More vegan cheesy recipes:

    Vegan Pimento Macaroni Salad (perfect for potlucks!)
    Cheese Stuffed Breadsticks
    Easy Oil-Free Queso
    No-Cook Cashew Cheese Sauce
    Quesadillas With Easy Cashew Cheese
    The BEST Vegan Stovetop Mac & Cheese
    Crostini With Herbed Almond Ricotta

    a stack of two vegan pimento cheese sandwiches

    Vegan Pimento Cheese

    Author: Lori Rasmussen, My Quiet Kitchen
    Tangy, rich, and SO cheesy, plus a hint of spice, this Vegan Pimento Cheese is obsession-worthy! Try it just once, and you'll completely understand. Made with real ingredients (including one secret ingredient that changes everything). Gluten- and oil-free, with a nut-free option.
    A high-speed blender makes this cheese in a snap! Don't have one? See instructions for soaking the nuts/seeds.
    Yield: makes about 1¾ cups
    Servings: 5 servings
    4.91 from 60 votes
    Print Recipe Pin Recipe SaveSaved!
    Prep Time: 15 mins
    Chill time: 3 hrs
    Total Time: 15 mins

    Equipment

    • high-speed blender

    Ingredients 

    • 1 cup cooked rice such as jasmine, basmati, or Arborio (see Notes section) - When measuring the rice, spoon it into a measuring cup, don't pack it completely full. You can always add more rice later, but you can't take it away. More rice = drier/firmer pimento cheese.
    • 1 cup raw cashews (for nut-free sub ⅔ cup raw sunflower seeds) - If not using a high-speed blender see instructions below.
    • ⅓ cup water
    • 2 tablespoons nutritional yeast
    • 2 tablespoons lemon juice
    • 1 tablespoon rice vinegar
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • 2 teaspoon hot sauce (I like Crystal brand; sub other red hot sauce if desired)
    • 1 teaspoon fine sea salt
    • ⅛ teaspoon cayenne, optional
    • ⅓ cup chopped pimentos (4 oz. jar), drained and gently squeezed to remove some of the liquid - If your pimentos are in strips be sure to chop them.

    OPTIONAL smoky version:

    • ¼ teaspoon smoked paprika
    • ⅛ teaspoon liquid smoke
    Prevent your screen from going dark

    Instructions
     

    • NOTE:
      It's important to measure accurately, especially with acidic ingredients. Small variations can throw off the salt/acid balance.
      Don't have a high-speed blender? Place raw cashews in a bowl, and cover with hot water. Let soak for about two hours (or soak seeds for 30 minutes). Then, drain very well, and proceed with steps below using a food processor if you have one, and if not, a standard blender.
    • Combine the cashews, water, nutritional yeast, lemon juice, rice vinegar, garlic powder, onion powder, hot sauce, salt, and cayenne in a blender (this is everything except the rice and pimentos). Gradually increase to high speed, and blend for about 30 seconds or until mostly smooth. Add half of the pimentos, and blend until velvety smooth.  
    • Pour the cheese mixture into a bowl. Use a spoon or silicone spatula to remove as much of the cheese as possible from the blender. Stir in the rice and remaining pimentos. Lightly press a piece of plastic wrap onto the surface of the cheese to protect from air. For the best flavor, refrigerate for several hours before serving. This allows the rice to absorb the cheese sauce and for all of the flavors to mingle. It tastes even better the next day.
    • The pimento cheese will firm up as it chills. Serve cool.

    Notes

    Type of Rice
    8/10/20 update: I originally thought brown rice wouldn't work in this recipe, but I'm happy to report that it does! I still recommend one of the white rice options for the best results, but if brown rice is what you have on hand, or you just prefer to eat whole-grains only, definitely go for it! The pimento cheese flavor and texture is still great. 
    Storage:
    Lightly press a piece of plastic wrap onto the pimento cheese to protect from air. Cover fully, and refrigerate. Best consumed within 3 to 4 days.

    Estimated Nutrition (per serving)

    Calories: 180kcalCarbohydrates: 16gProtein: 6gFat: 11gCholesterol: 0mgSodium: 490mgFiber: 1gSugar: 2gVitamin A: 305IUVitamin C: 11.7mgCalcium: 12.5mgIron: 2mg

    Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.

    Did you try the recipe?I LOVE hearing from you! Comment below to let us know.
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    Comments

    1. Melody Sieglitz

      June 21, 2022 at 5:50 pm

      Looks soooo yummy I cant do ANY Nuts or Seeds sadly not sure what I can use instead?

      Reply
      • Lori

        June 22, 2022 at 7:45 am

        Hi Melody,
        Fat is pretty important for the overall flavor of cheese, but you can definitely experiment! A combo of white beans and cooked potato could be nice. You might also want to start with lesser amounts of salt and other seasonings and taste as you go.

        Reply
    2. Susie

      June 18, 2022 at 9:18 am

      This is the bomb! My non vegan son remarked…wow it tastes like pimento cheese mom! LOL…Since its must me…I eat the whole thing …its lovely as a dip or as a sandwich. Can’t wait to try it in the pasta salad recipe.

      Reply
      • Lori

        June 19, 2022 at 7:48 am

        Fantastic! So glad you love it, Susie. Thank you!

        Reply
    3. Amber

      June 17, 2022 at 5:58 pm

      Is it possible to use unsweetened sunbutter instead of cashews or raw sunflower seeds, please?

      Reply
      • Lori

        June 18, 2022 at 7:46 am

        Hi Amber,
        You can always give it a try, but since sunbutter is roasted it has a much stronger flavor than raw sunflower seeds. So I worry it might impact the overall flavor quite a bit.

        Reply
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    Lori Rasmussen, Owner/Creator

    Hi, I'm Lori. Welcome to My Quiet Kitchen where I share easy vegan recipes with a healthier twist. Many are special diet-friendly or easily adapted. I also have a passion for veganizing classic desserts, and sometimes even those get a healthy-ish makeover.

    Learn more about me →

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