vegan cheese spread

Make your own Austrian Liptauer cheese spread without butter and curd cheese. Two versions for a vegan, creamy, authentic, and tasty Liptauer.

Austrian Liptauer Cheese Spread (vegan)

200 g (7 oz cashew nuts

ml (4.2 oz or 0.5 cup) cold water

tbsp liquid

500 g (17.6 oz or 2 cups) soy yogurt

60 g (or 2.1 oz butter

onion

capers

pickles

tsp sweet paprika powder

tsp mustard

cumin

salt

black pepper

Soak cashew nuts, either for about an hour...

Soak cashew nuts, either for about an hour in hot water or for several hours in cold water (placed in the fridge). The main thing is to have them somewhat soaked. Then drain.

Blend *) the cashews with the water and...

Blend *) the cashews with the water and vinegar (the liquid from the pickles) until you get a smooth cream. It's a bit liquid at first but gets nice and solid again in the fridge.

Place a cheesecloth*) (or something similar, like a...

Place a cheesecloth*) (or something similar, like a tea towel) in a colander, pour in the yogurt and leave to drain in the fridge for at least overnight.

When the yogurt is drained, take the butter...

When the yogurt is drained, take the butter out of the fridge about 15 minutes before you plan to use it to make it easier to mash. Mix the butter with the drained soy yogurt. There shouldn't be any pieces of butter left over.

Finely chop the onions, capers, and pickles (the...

Finely chop the onions, capers, and pickles (the smaller, the better) and add to the drained yogurt and butter (or cashew sour cream).

Add all spices, that is paprika powder, mustard,...

Add all spices, that is paprika powder, mustard, cumin, salt, and pepper (and if you wish a pinch of chili and/or smoked paprika powder) and stir.

Leave to soak in the fridge for at...

Leave to soak in the fridge for at least 30 minutes.

This homemade vegan pimento cheese is about to rock your socks! A reader favorite, even folks who still eat dairy say this recipe tastes just like the &quot;real thing.&quot; Made with real ingredients (including a unique and surprising secret ingredient). This dairy-free spread is also oil-free and easily made with out nuts! Yield: makes about 1¾ cups

Vegan Pimento Cheese

rice

raw cashews (or ⅔ cup raw sunflower seeds)

water

nutritional yeast

lemon juice

rice vinegar

garlic powder

onion powder

hot sauce (I

fine sea salt

cayenne, optional

pimentos,

¼ teaspoon smoked paprika

liquid smoke

Prep

NOTE:  It&#39;s important to measure accurately, especially with acidic ingredients. Small variations can throw off the salt/acid balance.Don&#39;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 if you have one, and if not, a standard blender.

Blend

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 several 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.

Refrigerate

The pimento cheese will firm up as it chills. Serve cool.

I would rate this a "5" without the rice. The first time I made it, I liked the texture before adding the rice, but thought I'd try the recipe as presented.  I hated the lumps of rice (I used brown rice because that's all we have in the house) so have made it without the rice ever since.  I also don't have any hot sauce in our house so that wasn't added (I did use the cayenne, smoked paprika and liquid smoke options).  Since I don't like lumps in cheez I blended all the pimentos, rather than reserving some for lumps.
The last couple of times I've made this, I had soft silken tofu that was reaching it's expiry date so I used that instead of the cashews and water.  I liked it just as well with the tofu as the cashews.
This is definitely in my list of recipes to use again and again.  Thank you for this excellent recipe!

I absolutely love this version of vegan pimento cheese! I followed the recipe exactly and it is wonderful!

Try roasted red bell pepper which may be easier to find than pimentos. I like the taste much better.

I probably only had pimiento cheese dip or spread maybe three times in my life before going whole-food plant-based, so I didn't have any expectations regarding texture.  I've made this version many times now (smoky version, OH YES!), because I adore it.  I've had the rice occasionally be a bit dry and noticeable, but a few weeks ago, the rice I had saved for this in the fridge had disappeared, which I didn't realize until I was already mixing.  I put in 1/4 cup of regular oatmeal instead, and I feel it makes a fine substitute.  It aborbs extra liquid and thickens up nicely, so it's actually less trouble.  It is an excellent recipe, either way, and yes, I can eat it by the spoonful!

I've made this twice now and it is delicious! It is a really nice spread with toast, on a sandwich, or just a dip with chips. My husband enjoys it as well. It's, of course, not quite the real thing, but I absolutely love it because it is made with ingredients I am happy to eat.

This is AMAZING!!  I tasted it after 5 hours, and it was still rice-forward (I used white). By the next day, I couldn’t taste the rice!  I can see this being addictive. BTW, I don’t eat nuts so made it with sunflower seeds.  👍🏼

WOW!!! As someone who grew up in the South, pimento cheese was a staple. I’ve missed it so much, and can’t believe how much this tastes and has the mouth feel of it! I also made a version where I subbed cannellini beans for half the cashews and used GABA rice to up the fiber, protein, and nutrients and it was incredible! I also found that making sure everything was warm/hot when combining it helped the brown rice absorb the flavors as it cooled. THANK YOU!!

This is delicious!  I even messed up making it as I blended in the rice.  It was all we could do to get it in the fridge to set without eating it all! I’m picky y’all.  It’s easier for me to not try to recreate meat or cheese as it always, always disappoints.  This did not!  It’s the first thing that actually tasted like cheese that I’ve had since going WFPB!

Okay so I have never eaten dairy-based pimento cheese so I don't know how it compares, who cares, this vegan version is absolutely delicious. I made the smokey version and used white basmati rice. It can be challenging to find pimentos in my area which is probably a good thing because I would make this way too often and not share it!

This is my family's favorite vegan cheese, period! It is a staple at any and all gatherings now. I honestly don't think most people realize how easy it is to make really really amazing vegan cheese at home. If only they did! Thank you so much for the recipe!

Made this today (and used short grain brown rice).  Delicious!!

You are so right Lori!! This pimento cheese is really tasty. I have already shared the recipe!!
Happy New Year,
Geri

I'm vegan and my family is not. Even my kids like this stuff. I make a double batch every time and use sunflower seeds. It's absolutely delicious. I make it smokey and sometimes not, depending on my preference. I also add jalapeño to it.

This had such a great flavor, just like "real" pimento cheese.  I love the rice idea for the cheese texture.  A perfectly satisfying sandwich!

Made this last night for a get together today and it was soooo good!  I tried using shredded extra firm tofu instead of the rice and it turned out really nice.  My decidedly non-vegan boyfriend actually preferred this over the regular pimento cheese he had purchased for himself at Kroger!

This is my very favorite Pimento cheese recipe. The only change I make is the hot sauce. I use Sriracha and only about half. Trust me when I say, save yourself the time and double this recipe!

https://content.jwplatform.com/videos/bSIAfxq7.mp4

Vegan pimento cheese made from real, whole-food ingredients. Impossibly delicious and so easy to make!

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Top 2 vegan cheese spread recipes from across the web

The most viewed vegan cheese spread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Austrian Liptauer Cheese Spread (ve...

Vegan Pimento Cheese

The most viewed vegan cheese spread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine