Vegan Pimento Cheese Spread

Course: Appetizer

Cuisine: American

Diet: Vegan

Keyword: vegan pimento cheese

Prep Time: 45

cooling time in the fridge: 1

Total Time: 1 45

Servings:

Calories: 127kcal

Author: Cindy Rainey

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 that's both satisfying and dairy-free.

Print Recipe

Equipment

food processor

Ingredients

½ cup cashews raw/not roasted
hot water to cover and soak cashews
16 ounces chickpeas one can, drained
½ cup nutritional yeast
4 teaspoons lemon juice see notes
2 Tablespoons vegan mayo optional but for extra creaminess
2 Tablespoon ketchup
1 Tablespoon water up to two if needed
½ Tablespoon apple cider vinegar see notes
1 teaspoon miso paste
1 teaspoon garlic powder
½ teaspoon mustard powder
½ teaspoon red pepper flakes see notes
⅛ teaspoon smoked paprika
4 ounces diced pimentos jarred/drained
salt and pepper to taste see notes

Instructions

Cover the raw cashews with very hot water. Allow to soak for at least 30 minutes. You can get the other ingredients together while they are soaking.
Drain and rinse the chickpeas. Drain the chopped pimentos. Set aside separately from the chickpeas. Pinch the skins off from the chickpeas if you'd like to. This will make the finished product a little smoother but will also take away from the total fiber.
Add the drained chickpeas along with all other ingredients besides the pimentos and salt and pepper to the food processor.
½ cup cashews, 16 ounces chickpeas, ½ cup nutritional yeast, 4 teaspoons lemon juice, 2 Tablespoon ketchup, 1 Tablespoon water, ½ Tablespoon apple cider vinegar, 1 teaspoon miso paste, 1 teaspoon garlic powder, ½ teaspoon mustard powder, ½ teaspoon red pepper flakes, ⅛ teaspoon smoked paprika, 2 Tablespoons vegan mayo
Process until smooth on high. 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.
4 ounces diced pimentos, salt and pepper to taste
Allow to cool in the fridge, tightly covered for an hour for best flavor. Store covered in the fridge and use within 4-5 days.

Notes

You can use fresh or bottled lemon juice for this recipe. Four teaspoons is one tablespoon plus one teaspoon. It might be easier to measure that way.

One-half tablespoon of apple cider vinegar is one-and-a-half teaspoons. Measure in whichever way is easier for you.

If you are worried this will be too spicy with the red pepper flakes then start with one-fourth teaspoon. You can always add more.

Salt and pepper to taste. I always add one-fourth to one-half teaspoon of salt - but I like mine pretty salty! Really, you might not need ANY!

For extra smooth and creamy spread, add in one or two Tablespoons vegan mayo. This is optional but highly recommended and will change the nutritional information. For an oil-free option, leave it out.

Nutrition