It's vegan pimento cheese, y'all! I am obsessed with this vegan cheese spread and 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 amazing (check out the reviews), easy to make, and perfect for snacking, dipping, spreading, and sharing at parties and potlucks. Oh, and no processed ingredients here. This recipe is oil-free, gluten-free, and easily made without nuts.
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 cheese every day for over a week, and yet... 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 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 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 were less than impressed.
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.
- 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 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 it 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
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Sylvie
I found an article about this. They add Miso in theirs.
https://www.bharmless.com/this-eaterys-vegan-pimento-cheese-is-completely-addictive/
Lori
Oh very cool! And it turns out, I actually know the author of that article. Thanks for sharing, Sylvie. Maybe I'll try it with a little miso next time.
Jackie
This is my go to every time use up the weeks left over rice. Hubby and I can barely make it last the weekend! Thank you!
Lori
You're so welcome, Jackie. And I can totally relate. 😀
Liane
This is delicious! I had a pimento cheese sandwich last night for the first time in YEARS! I'm definitely going to make this again, but next time I'll cut the vinegar and lemon juice in half - it was a bit too tangy for my taste. But still so yummy! Thanks so much for this recipe. I might try it with sunflower seeds next.
Carol F Davis
One of the best vegan cheese recipes I have made. It reminded me of a cheese spread I used to eat as a kid, that came in a Swanky Swig glass. OK, I'm dating myself, lol!
Varpu
Lovely!!! I've tried quite a few vegan cheese recipes but this is the first one that I like! It actually tastes like cheese (unlike the others) and is wonderful in a sandwich! Thank you so much!!! <3
Jana
I tried this recipe and found it to taste like hot sauce only. I don't care for spicy stuff, so I skipped the cayenne. I didn't think that little bit of hot sauce would over power the flavor so badly. I appreciate the work you put into creating vegan options for non vegan foods,but this was a miss for me. I've made other recipes of yours and they were great.
Lori
Hi Jana, that's a bummer! I bet we could make a few tweaks to the recipe so that it would suit your tastes better, make it less pimento-y and more plain cheesy.
You're right that the hot sauce shouldn't come through strongly, but what *does* come through is the flavor of pimentos. Since pimentos are essentially hot sauce minus the heat (primary flavors are peppers + vinegar), maybe that's what is coming across as hot sauce for you? You could reduce the amount of pimentos used and omit the hot sauce if you feel like giving it another try.
Glad you've liked other recipes!
Jana
Thanks for the reply. I will try the tweaks you suggested and let you know how it goes.
Morgan
100/100 surpasses any expectations I had. Omg wow. Lovely !! I added a little less rice in mine but I may end up adding more.
Lori
Yes!! So glad you loved it, Morgan. Thanks for coming back to share!
Estee
Where are my pimento cheese lovers!!! ✋oh my gosh, oh my gosh. I finally got around to making version. I used basmati rice because that's all I buy and I added another 1/2 jar of pimentos because..why not ?? It is totally pimento all the way through..texture, taste and all. The rice is a great texture addition. If you're dairy free and love pimento cheese, please go try this version. You will not be disappointed!! ❤️❤️ Thank you for creating this one Lori.
Lori
Woohoo! You sound as excited about it as I am, Estee. 😀 Thanks so much for the awesome feedback! So glad you love it.
kate
just made this with arborio rice and it is absolutely amazing! thank you so much for sharing.
Lori
Hooray! So glad you loved it. Thanks for sharing, Kate. ?
Jennie Mestel
Allergic to cashews - substitution ideas, please?
Lori
Sure thing! If it's only cashews you're allergic to, and not all nuts, almonds would be good substitute. For a seed version, I would go with raw sunflower seeds. Pumpkin seeds would taste great too but might create an odd color. 🙂
Hope that helps, Jennie.
Jackie
My first thought of taste was HOLY CRAP! LOL I had a plethora of sunflower seeds so I used those and my hot sauce is a super hot Korean Style so I only put half.
This is AHMAzing!!!
Beth
Wonderful flavor! I do find the texture of the rice in a "cheese" dip to be a little strange. Is there a reason the cooked rice couldn't be blended in the first step with everything else? I'm thinking that might make it a creamier rather than chunkier texture which would be more to my taste.
Lori
Hi Beth,
Glad you liked the flavor! Traditional pimento cheese isn’t smooth, so that’s the reason for the rice. But absolutely, if you don’t like the texture you could blend the rice, or even partially chop/pulse it in a food processor. Another option would be to increase the cashews and leave the rice out altogether if you prefer a smooth dip.
Sitara
This came out awesome! What a brilliant idea to use the risotto-type rice. Works perfectly! This is def getting added to the rotation, thank you! PS. Next time I’ll add a little more salt and heat but that’s just my preference.
Lori
Wonderful! So glad you enjoyed it. Thanks for the feedback, Sitara! 😀