Vegan Pimento Cheese
Servings:5 servings
This homemade vegan pimento cheese is about to rock your socks! A reader favorite, even folks who still eat dairy say this recipe tastes just like the "real thing." Made with real ingredients (including a unique and surprising secret ingredient). This dairy-free spread is also oil-free and easily made with out nuts! Yield: makes about 1¾ cups
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.
Video
Notes
Type of Rice
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, definitely go for it! The pimento cheese flavor and texture are 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.
Nutrition
Calories: 180kcal | Carbohydrates: 16g | Protein: 6g | Fat: 11g | Cholesterol: 0mg | Sodium: 490mg | Fiber: 1g | Sugar: 2g | Vitamin A: 305IU | Vitamin C: 11.7mg | Calcium: 12.5mg | Iron: 2mg
