It's vegan pimento cheese, y'all! I am obsessed with this vegan cheese spread, and I know you'll love it, too! Made with the usual vegan cheese ingredients plus a surprise secret ingredient standing in for shredded cheddar. It's a southern favorite with a dairy-free makeover that even omnivores love! It's seriously delicious (check out the reviews), easy to make, and perfect for snacking, dipping, spreading, and sharing at parties and potlucks.
Oh, and you won't find any processed ingredients here. This recipe is oil-free, gluten-free, and can be made without cashews.
I seriously can't wait for you to try this vegan pimento cheese! I. Am. HOOKED!
I should also mention that I was born and raised in Alabama and now live in North Carolina. So pimento cheese and I go way back!
During recipe testing I ate this yummy vegan cheese every day for over a week, and I can't wait to make another batch!
I'm tempted to call it an "instant" cheese except that it does taste best after a few hours in the fridge. And overnight it gets even better. But you certainly can eat it right away if you must. Who could blame you?
In addition to being easy to make, this vegan pimento cheese is surprisingly innocent, nutrition-wise. Considering what's in traditional pimento cheese, this might as well be a bowl full of kale.
On that note, before developing this recipe, I tried making pimento cheese using vegan versions of the ingredients found in classic pimento cheese: mayo, shredded cheddar, etc. And I have to say, we didn't like it at all. The flavors didn't meld well, and it tasted so "artificial."
This is just one of those recipes where from-scratch tastes SO much better.
Recipe Feedback...
"I’ve made many vegan cheeses but prior to this, only found one that I really like. I never dreamed of vegan pimento cheese! And no oil! This is one of the best things I’ve made. Thank you!"
- Mel
The Secret Ingredient
Inspired by a local vegan restaurant that makes vegan pimento cheese in house, I decided to use rice as a textural sub for shredded cheddar. I know that probably sounds strange, but hear me out...
Not only does the rice absorb the rich flavor of the blended pimento cashew cheese, it also thickens the cheese into the perfect spreadable, dip-able texture.
I initially tested the recipe with a medium-grain, sticky and starchy white rice called Calrose. Depending on where you live you may also see it labelled as Japonica rice.
But really, you can use almost any variety of rice you like, as long as it doesn't have a strong flavor. Jasmine, arborio, basmati, sushi rice, and even brown rice all work!
Ingredients and Substitutions
Here are a few notes about the key ingredients. You can find the amounts and full instructions in the recipe card below.
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- cooked rice - I originally tested the recipe with Calrose white rice, but since then I've made it countless times with different varieties of rice, as have many of my readers. I tend to prefer the texture and starchiness of white rice in this recipe, but honestly, the cheesy mixture is so good that the type of rice you use won't make or break the recipe. Feel free to use brown rice if you prefer whole grains.
- raw cashews or sunflower seeds - these serve as the creamy base of the cheese. Using one of these sources of fat is important for the overall flavor. Cashews are preferred, but if you need to use seeds, just be sure to choose raw sunflower seeds since they have a milder flavor than roasted.
- water - for blending the cheese mixture
- pimentos - look for these near the olives in your grocery store. Sub roasted red peppers if you can't find pimentos, but make sure they don't contain sugar, since sweetness would ruin the cheese flavor.
- nutritional yeast - adds a touch more cheesy flavor but can be omitted if it doesn't agree with you.
- lemon juice - using two different acidic ingredients builds the tangy flavor of cheese.
- rice vinegar - you can find this on the International aisle of the store. White wine vinegar is another good option.
- garlic and onion powder - these are subtle but add to the overall savoriness.
- salt - salt is critical for the cheesy flavor. I use fine sea salt.
- hot sauce - I like Crystal brand.
How to Make Vegan Pimento Cheese
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.
Add half of the pimentos to the blender, and blend until completely smooth.
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.
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 pimento cheese mixture will seem thin, but don't worry! Two important things will happen once you add the rice and refrigerate the pimento cheese:
- The rice soaks up some of the sauciness, and its starch adds creaminess.
- And refrigeration helps it firm up!
Voila! Perfectly spreadable vegan pimento cheese!
Equipment
A high-speed blender makes prep really easy, but if you don't have one you can still create smooth and creamy cheese. You'll just need to plan ahead to allow time to soak the cashews (or seeds).
Tip!
If you're working with a regular blender, not 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 blending. Alternatively, soak the cashews overnight.
How to Serve Pimento Cheese
Whether you spread pimento cheese on bread for a quick sandwich or scoop it up with celery sticks as an afternoon snack, you really can't go wrong.
Here are a few more delicious ways to enjoy vegan pimento cheese:
- piled on top of salads
- as a dip for crackers, tortilla chips, and veggies
- as part of an epic vegan cheese board
- stuffed inside mushrooms
- on top of baked potatoes and as a dip for potato wedges
- stirred into grain bowls
More Vegan Cheese & Southern Recipes
- Vegan Pimento Macaroni Salad (perfect for potlucks!)
- The BEST Vegan Mac & Cheese
- 5-Minute Vegan Ricotta
- Vegan Feta Cheese
- Best Vegan Cheese for Pizza
- Easy Cashew Cheese Sauce
- Southern Savory Vegan Cornbread
- Vegan Corn Pudding
Recipe Video
I hope you love my Vegan Pimento Cheese! If you try the recipe 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 tag your tasty food photos on instagram with @myquietkitchen. I always love to see what you're making!
Recipe
Vegan Pimento Cheese
Equipment
Ingredients
- 1 cup cooked rice - such as jasmine, basmati, or arborio; see Notes
- 1 cup raw cashews - or ⅔ cup raw sunflower seeds
- 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
- 1 teaspoon fine sea salt
- ⅛ teaspoon cayenne, optional
- ⅓ cup chopped pimentos, drained and lightly squeezed - usually found in 4 oz jars
OPTIONAL smoky version:
- ¼ teaspoon smoked paprika
- ⅛ teaspoon liquid smoke
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 or 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 it from air. For the best flavor, refrigerate for 3 to 4 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 vegan pimento cheese will firm up in the refrigerator. Serve cool.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Robert says
This is the very first recipe I tried from MyQuietKitchen, and wow was it great! I love dipping pretzels in this dip. Based on how great this recipe is, I’ve made 11 other recipes of Lori’s. I’ve looked for a great butter spread for years, and now I’ve finally found one-here. The cream cheese recipe is also great. But don’t stop there, the Aquafaba Mayo is awesome, which You’ll need for the Tuna Salad. And the homemade mozzarella and herbed pizza crust is so good that my non- vegan wife said, “This tastes like a regular pizza.” (Only healthier). Thanks Lori!
Lori Rasmussen says
Oh my goodness. Robert, thank you so much for the amazing feedback! It makes my day to hear you're enjoying so many of these staple recipes.
Rosebud says
I didn't know what to expect having never tasted pimento cheese. I ended up using a mix of sunflower seeds with my remaining 1 tbsp of cashews and a couple of tbsps of leftover white beans.
WOW! This is seriously GOOD STUFF! It deserves more than five stars!
I look forward to taking this to my next potluck and a get-together with my sisters!
Thank you for your talent and the recipe! I know how much work it takes to develop recipes - SEW thank you!!!
Lynne Wright says
I would rate this a "5" without the rice. The first time I made it, I liked the texture before adding the rice, but thought I'd try the recipe as presented. I hated the lumps of rice (I used brown rice because that's all we have in the house) so have made it without the rice ever since. I also don't have any hot sauce in our house so that wasn't added (I did use the cayenne, smoked paprika and liquid smoke options). Since I don't like lumps in cheez I blended all the pimentos, rather than reserving some for lumps.
The last couple of times I've made this, I had soft silken tofu that was reaching it's expiry date so I used that instead of the cashews and water. I liked it just as well with the tofu as the cashews.
This is definitely in my list of recipes to use again and again. Thank you for this excellent recipe!
Renee’ says
I absolutely love this version of vegan pimento cheese! I followed the recipe exactly and it is wonderful!
Ali says
I probably only had pimiento cheese dip or spread maybe three times in my life before going whole-food plant-based, so I didn't have any expectations regarding texture. I've made this version many times now (smoky version, OH YES!), because I adore it. I've had the rice occasionally be a bit dry and noticeable, but a few weeks ago, the rice I had saved for this in the fridge had disappeared, which I didn't realize until I was already mixing. I put in 1/4 cup of regular oatmeal instead, and I feel it makes a fine substitute. It aborbs extra liquid and thickens up nicely, so it's actually less trouble. It is an excellent recipe, either way, and yes, I can eat it by the spoonful!
Lori Rasmussen says
What a great idea to use oats! Thanks so much for sharing with us, Ali.
Kelsey says
I've made this twice now and it is delicious! It is a really nice spread with toast, on a sandwich, or just a dip with chips. My husband enjoys it as well. It's, of course, not quite the real thing, but I absolutely love it because it is made with ingredients I am happy to eat.
Joann says
This is AMAZING!! I tasted it after 5 hours, and it was still rice-forward (I used white). By the next day, I couldn’t taste the rice! I can see this being addictive. BTW, I don’t eat nuts so made it with sunflower seeds. 👍🏼
Ali B. says
WOW!!! As someone who grew up in the South, pimento cheese was a staple. I’ve missed it so much, and can’t believe how much this tastes and has the mouth feel of it! I also made a version where I subbed cannellini beans for half the cashews and used GABA rice to up the fiber, protein, and nutrients and it was incredible! I also found that making sure everything was warm/hot when combining it helped the brown rice absorb the flavors as it cooled. THANK YOU!!
Debby says
This is delicious! I even messed up making it as I blended in the rice. It was all we could do to get it in the fridge to set without eating it all! I’m picky y’all. It’s easier for me to not try to recreate meat or cheese as it always, always disappoints. This did not! It’s the first thing that actually tasted like cheese that I’ve had since going WFPB!
Dolores Koppi says
Okay so I have never eaten dairy-based pimento cheese so I don't know how it compares, who cares, this vegan version is absolutely delicious. I made the smokey version and used white basmati rice. It can be challenging to find pimentos in my area which is probably a good thing because I would make this way too often and not share it!
Marsha says
Try roasted red bell pepper which may be easier to find than pimentos. I like the taste much better.
Nichole says
This is my family's favorite vegan cheese, period! It is a staple at any and all gatherings now. I honestly don't think most people realize how easy it is to make really really amazing vegan cheese at home. If only they did! Thank you so much for the recipe!
Jen says
Made this today (and used short grain brown rice). Delicious!!