I always try to make one thing that everyone can eat, and this is the recipe I make for my vegan friend that even the non-vegans hover over. This creamy vegan pimento cheese dip has the same rich, tangy, slightly smoky flavor as the classic Southern version, without tasting “worthy” or bland. It’s spreadable, scoopable, and dangerously easy to keep eating straight from the bowl.
Why This Tastes So Good
- Cashews create a rich, creamy base that mimics real cheese
- Nutritional yeast adds savory, cheesy depth without being overpowering
- Roasted pimentos bring sweetness and that classic Southern flavor
- Dijon, lemon, and garlic balance the richness with tang and bite
- A touch of smoked paprika gives it that nostalgic, sharp-cheddar feel
Equipment Needed
- High-speed blender or food processor
- Measuring cups
- Rubber spatula
- Mixing bowl
Serves & Timings
Serves: About 6 (as a dip or spread)
Prep time (active): 10 minutes
Cook time (active): 0 minutes
Additional passive time (soak): 30 minutes
Total time (approx): 40 minutes
Ingredients
- 1 cup raw cashews (soaked 30 minutes, drained)
- 1/4 cup unsweetened plant milk (almond or oat work best)
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt, plus more to taste
- 1/3 cup chopped jarred pimentos, drained
- 2 tablespoons vegan mayonnaise (optional but recommended)
Method
- Add the soaked cashews, plant milk, nutritional yeast, lemon juice, Dijon, garlic powder, smoked paprika, and salt to a blender.
- Blend until completely smooth and creamy, scraping down the sides as needed.
- Transfer the mixture to a bowl and stir in the chopped pimentos by hand.
- Fold in the vegan mayo if using for extra richness.
- Taste and adjust seasoning with more salt, lemon, or smoked paprika.
- Chill for 20 minutes if you want a thicker, more spreadable texture.
Tips & Variations
- Extra sharp: Add another tablespoon of nutritional yeast
- Spicy: Stir in a pinch of cayenne or finely chopped pickled jalapeños
- Thicker spread: Chill longer or reduce plant milk slightly
- Sandwich-style: Make it thicker and spread on toast or wraps
Compact Nutrition (Estimate Per Serving)
- Calories: ~170
- Fat: 12g
- Carbohydrates: 9g
- Protein: 5g
FAQs
Does vegan pimento cheese really taste like the original?
It won’t fool someone who’s eating sharp cheddar side by side, but it absolutely hits the same creamy, tangy, savory notes. Most people are surprised by how close it is.
Can I make this without a high-speed blender?
A food processor works, but soak the cashews longer (at least 1 hour) for the smoothest result.
How long does it keep?
Stored in an airtight container in the fridge, it lasts up to 5 days.
What should I serve it with?
Crackers, celery sticks, toasted baguette slices, or as a sandwich spread.
Creamy Vegan Pimento Cheese (So Good No One Misses the Dairy)
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Ingredients
Equipment
Method
- Add the soaked cashews, plant milk, nutritional yeast, lemon juice, Dijon, garlic powder, smoked paprika, and salt to a blender.
- Blend until completely smooth and creamy, scraping down the sides as needed.
- Transfer the mixture to a bowl and stir in the chopped pimentos by hand.
- Fold in the vegan mayo if using for extra richness.
- Taste and adjust seasoning with more salt, lemon, or smoked paprika.
- Chill for 20 minutes if you want a thicker, more spreadable texture.
Nutrition
Notes
Tips & Variations
- Extra sharp: Add another tablespoon of nutritional yeast
- Spicy: Stir in a pinch of cayenne or finely chopped pickled jalapeños
- Thicker spread: Chill longer or reduce plant milk slightly
- Sandwich-style: Make it thicker and spread on toast or wraps
FAQs
Does vegan pimento cheese really taste like the original?It won’t fool someone who’s eating sharp cheddar side by side, but it absolutely hits the same creamy, tangy, savory notes. Most people are surprised by how close it is. Can I make this without a high-speed blender?
A food processor works, but soak the cashews longer (at least 1 hour) for the smoothest result. How long does it keep?
Stored in an airtight container in the fridge, it lasts up to 5 days. What should I serve it with?
Crackers, celery sticks, toasted baguette slices, or as a sandwich spread.
