Vegan Pimento Cheese
User Reviews
5
Vegan Pimento Cheese
Description
Vegan Pimento Cheese replicates the classic pimento cheese using plant-based ingredients and cooked rice as a base mixed with soaked cashews that provide creaminess. The combination of nutritional yeast, lemon juice, vinegar, garlic powder, onion powder, hot sauce, and salt forms a tangy and savory flavor similar to cheese. Incorporating chopped pimentos adds a familiar mild heat and texture contrast. If you choose to add smoked paprika and liquid smoke, it introduces a subtle smoky note without overwhelming the tang.
The preparation involves blending the soaked cashews with liquids and seasonings into a velvety mixture before folding in the rice and remaining pimentos, achieving a spread with smoothness alongside textured bits. The spread is best chilled under plastic wrap to maintain freshness and flavor balance. It can be used as a sandwich filling, dip, or snack accompaniment.
This recipe allows for slight variations such as using different types of white rice or brown rice, though brown rice will slightly alter texture and color. Careful measurement of acidic and salty components is essential to preserve the flavor harmony. The spread should be stored covered in the refrigerator and consumed within a few days to maintain best quality and prevent drying out.
Ingredients
- 1 cup rice such as jasmine, basmati, or arborio; see Notes, cooked
- 1 cup cashew nuts or ⅔ cup raw sunflower seeds, raw
- 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 salt fine sea salt
- ⅛ teaspoon cayenne pepper optional
- ⅓ cup Pimentos usually found in 4 oz jars, chopped, drained and lightly squeezed
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
- Use one of the recommended white rice types for best flavor and texture; brown rice can be used but may alter the result.
- Measure acidic ingredients like lemon juice and vinegar carefully to maintain balance in taste.
- Cover the spread's surface with plastic wrap to minimize air exposure and refrigerate.
- Consume the pimento cheese within 3 to 4 days for optimal freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Calories | 180kcal | 9% |
| Carbohydrates | 16g | 5% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Cholesterol | 0mg | 0% |
| Sodium | 490mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 305IU | 6% |
| Vitamin C | 11.7mg | 13% |
| Calcium | 12.5mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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