Vegan Pimento Cheese Spread, with Chickpeas and Cashews

Introducing our Vegan Pimento Cheese Spread—crafted with chickpeas, cashews, and a blend of seasonings for that cheesy kick. Use your food processor to whip up a veganized version of this classic cheese spread without the dairy, for a delicious, plant-based alternative that doesn’t compromise on flavor. Use it as a dip for veggies, a spread for crackers, or as a sandwich filling. It’s a savory delight with an oil-free option that’s both satisfying and dairy-free.

Commercial vegan cheese can be weird an acquired taste. It’s getting better, it really is! But, not quite there yet. This vegan pimento cheese spread made with chickpeas and cashews in no way is trying to imitate actual dairy pimento cheese. Because if it did it would fail! BUT it is super tasty with just the right seasonings and really hits the spot when you are looking for a creamy, flavorful vegan spread you can use as a dip or sandwich filling.

When you need a vegan dip, dressing, or spread that replaces the dairy version, you can easily do it with some special vegan ingredients. Tofu makes the best creamy dressings and dips whether sweet like vegan cannoli dip or savory vegan blue cheese dressing. Cashews and other nuts lend a special smooth texture when making vegan cheese sauces or vegan creamy salad dressings. Legumes add their own special texture in spreads like kalamata olive dip or this yummy vegan pimento cheese spread. 

Ingredients needed to made vegan pimento cheese spread

I apologize because this is a very long list of ingredients! I usually try to simplify recipes and ingredients when I can; but for adding a cheesy flavor to cashews and chickpeas, it really is necessary to add little bits of this and that to get the best flavor. You’ll see what I mean…

• raw cashews and hot water for soaking – By “raw” cashews I mean unroasted and unsalted. If you are unable to find raw cashews and can only use salted roasted cashews, then soak the cashews overnight and triple rinse them to get rid of the salt.
• canned chickpeas – You will be draining and rinsing the chickpeas. If you want to peel them too for a smoother spread then go ahead. That’s a lot of work though!
• nutritional yeast
• lemon juice – You can use juice from fresh lemons or use bottled lemon juice.
• vegan mayo  – The is “optional” but highly recommended for extra creaminess. I wanted to give my oil-free readers an oil-free option. If you are oil-free and not accustomed to the oily feel in your mouth then you won’t miss it. The rest of us need to use the vegan mayo!
• ketchup – Weird I know but gives an under-layer of flavor that adds to the cheesy taste.
• apple cider vinegar 
• miso paste
• garlic powder
• mustard powder (ground mustard)
• red pepper flakes – You can adjust the amount used up or down depending on how spicy you like things.
• smoked paprika and salt and pepper to taste
• 4 ounces diced pimentos  – The star of the show! I buy them jarred, already diced. Make sure to drain them. You will be adding them last after all of the other ingredients have been processed.
• You really need a food processor for this recipe. A really good high-speed blender will probably do the job too – but I have not tried that.

How to make vegan pimento cheese spread

The exact ingredients with measurements can be found in the recipe card below along with more concise abbreviated instructions. Read on for more details, tips, and tricks so that you will feel confident making this recipe.

Step 1: Soak the cashews

Cover the raw cashews with very hot water. Allow to the cashews soak for at least 30 minutes. They soaked cashews should feel soft when you scrape them with your fingernail and should smash easily. While the cashews are soaking I prep the other ingredients to save time.

If you can find only roasted and salted cashews then soak them (covered) overnight and triple rinse to remove the salt.

Step 2: The chickpeas and Pimentos

Drain and rinse the chickpeas and set them aside. Drain the chopped pimentos and set them aside separately from the chickpeas. If you can’t find chopped pimentos then go ahead and chop them now. You won’t be adding the pimentos until the end after the other ingredients have been blended in the food processor.

Peel the chickpeas

This step is highly optional and not even recommended – unless you have time on your hands with nothing to do. You can peel the skins from the chickpeas and discard the skins. Yes, it will make this pimento dip more smooth – because you are removing the fibrous bits from the canned chickpeas. But you are also removing some of the fiber so adjust the nutritional information accordingly.

If you want to remove the skins then just pinch them off and toss them. I can’t think of any other reason to keep and use the skins – so just throw them out.

Steps 3 and 4: Process the ingredients

In this step we are going to be processing all of the ingredients except for the pimentos and salt and pepper in a food processor. We add the pimentos last or they will be processed smooth into the pimento spread and not be little chunks – which is what we want.

Drain the water from the soaked cashews and discard the soaking water. To a food processor, add the soaked and drained cashews, the drained chickpeas,  nutritional yeast, lemon juice, ketchup, 1 Tablespoon water (you might need more later), apple cider vinegar, miso paste, garlic and mustard powders , smoked paprika, and red pepper flakes.

Add the vegan mayo if you are using it (which I certainly did!). Decide how much you like the heat from the red pepper flakes and add the amount you’ll use according to your taste. If I make this for my family, I add the minimal amount. If I am making it for me to enjoy, I add more. Remember that you an always add more but that it’s impossible to take away the heat once added.

Process the ingredients in your food processor on high until everything is nice and smooth. Depending on your food processor, this will take a couple of minutes or even up to five minutes.

Stop half-way through to scrape the sides and assess if you need to add more water. Add up to one more tablespoon. Taste and add salt and pepper as desired.

Give it a few pulses. Add the pimentos and pulse another couple of times till mixed in. You don’t want to pulverize the pimentos but mix them in.

Step 5: Cool and enjoy!

Place the vegan pimento cheese spread in a container and tightly cover it. Allow your vegan cheese spread to cool in the fridge for at least an hour for best flavor. Store the leftovers covered in the fridge and use within 4-5 days.

Use this tasty vegan spread as a dip for veggies or set it on a vegan snacking board along with some crackers. I like to use mine as a sandwich spread and make a classic pimento cheese sandwich. Yummy!

Printable recipe card