Vegan Pimento Cheese
Vegan Pimento Cheese is a plant-based spread made with cooked rice, soaked cashews, nutritional yeast, and pimentos for tangy flavor and creamy texture. The recipe blends these ingredients into a smooth cheese-like mixture, accented with garlic and onion powders, lemon juice, rice vinegar, and hot sauce. Optional smoked paprika and liquid smoke add depth. The final mixture includes the cooked rice and chopped pimentos stirred in, creating a spread with slight texture from the rice and pimentos. This cheese alternative works well as a sandwich spread or dip, offering a dairy-free option that mimics traditional pimento cheese.
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
Nutrition Facts
Serving: 5 servings
Amount Per Serving
Calories 180
% 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.