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–+ servings
Ella Cooks

Creamy Vegan Pimento Cheese (So Good No One Misses the Dairy)

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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.
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Prep Time 10 minutes
Cook Time 0 minutes
Soaking Time 30 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Calories: 170
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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

Equipment

  • High-speed blender or food processor
  • Measuring cups
  • Rubber spatula
  • Mixing bowl

Method
 

Method
  1. Add the soaked cashews, plant milk, nutritional yeast, lemon juice, Dijon, garlic powder, smoked paprika, and salt to a blender.
  2. Blend until completely smooth and creamy, scraping down the sides as needed.
  3. Transfer the mixture to a bowl and stir in the chopped pimentos by hand.
  4. Fold in the vegan mayo if using for extra richness.
  5. Taste and adjust seasoning with more salt, lemon, or smoked paprika.
  6. Chill for 20 minutes if you want a thicker, more spreadable texture.

Nutrition

Calories: 170kcalCarbohydrates: 9gProtein: 5gFat: 12g

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.

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