vegan pimento cheese

It's that time of the year again when we tend to feast on all kinds of foods. But don't let this Vegan Pimento Cheese Spread fool you, it uses cauliflower as its base - so it's a happier, healthier indulgence.

Vegan Pimento Cheese Spread

cauliflower (1 lb 4 oz to be exact)

unroasted cashews

water

red bell peppers

Tbs nutritional yeast

Tbs lemon juice

Tbs rice vinegar

tsp sriracha

tsp miso

garlic powder

onion powder

tsp smoked paprika

tsp salt

pimentos

white rice

Remove the leaves and stem from the cauliflower and break into large florets

INSTANT POT

Add to instant pot along with cashews and 1 cup water

STOVETOP

Add cauliflower and cashews to steamer basket and cook until cauliflower is tender

Add cooked cauliflower, cashews, and 1/3 cup of the water to blender

Add roasted red bell peppers and blend until smooth

NOTE: The remaining ingredients can all be modified to suit your taste &#8211; these are the amounts I used.  Taste and adjust as you go. 

Add nutritional yeast, lemon juice, vinegar, sriracha, miso, and seasoning &#8211; blend thoroughly

Scrape out into a bowl and stir in drained pimentos and rice

Let chill in refrigerator for flavors to meld before serving

I haven't tried this yet but knowing Chuck, it's delicious so I gave it a 5. I am definitely going to make this. I used to eat a TON of pimento cheese back in Georgia. I loved it and could easily go through a tub in a couple of days. Oh, who are we kidding, in a day! Remember the Varsity in Atlanta?  I used to love getting their cheeseburger with pimento cheese and wanted to recreate a vegan version. Now I can without a million fat grams. Thanks!

I made the pimento cheese today as part of my weekly prep. It is delicious!

Delicious as a dip or a sandwich filling. For a soy-free option, try using a couple of tablespoons of almond or rice milk instead of the silken tofu.

Pimento Cheese-Style Hummus

cashews

chickpeas (divided)

pimentos (about 4 ounces, drained well, divided)

nutritional yeast

lemon juice

garlic

spicy brown mustard

onion

smoked paprika

cayenne pepper (or

salt (use less if chickpeas

Place the cashews in a small bowl and cover them with water. Allow them to soak at least 2 hours and up to overnight.

Drain the cashews. Put half of them into the food processor along with half of the chickpeas, the silken tofu, 4 tablespoons pimentos, and all remaining ingredients. Process until it’s as smooth as you can get it. Then add the remaining cashews and chickpeas and pulse about 10 times until chickpeas and cashews are broken but not completely smooth.

Check seasonings and add more red pepper and salt to taste. Transfer into a serving bowl and stir in the remaining 2 tablespoons of pimentos. Refrigerate for at least an hour to allow flavors to blend.

I've made this several times and absolutely love it.  I have started adding 1/4 teaspoon of turmeric, for the color.  It's not enough for turmeric flavor, but it's just enough to give a pale orange coloring....because the pimento cheese of my youth was always orange!   For anyone who is "pandemic cooking" with whatever is in the pantry:  I've made this with regular extra firm tofu, and it's fine!  It will be less creamy, and you may have to process a bit longer to get the graininess out, but it's still completely delicious.  When necessary, I've substituted dijon for spicy mustard (works fine!).   I've also forgotten to soak my cashews overnight and "quick soaked" by pouring boiling water over them and letting it cool for about 30 minutes.   Just make this stuff and don't fret about needing a substitution here and there during these times when it's tough to make a grocery run for just one missing item!   

As far as I'm concerned, the leftover tofu is a perfect excuse to make the "Fatfree &amp; Fabulous Fudgy Brownies" on this site!   :D

I just made a half-recipe of this -- and WOW!!!!   The flavor is fantastic!   I used my own soft, pressure cooked chickpeas (with a little Kombu chopped up in them from cooking), and added a just few squirts of Bragg's Aminos in place of all the table salt..  I hand-mashed the chickpeas into the cashew/tofu cream so that I'd have a slightly chunkier version.  This stuff is AMAZING in a whole grain wrap with fresh greens, shredded carrots and purple cabbage.  I wish I hadn't cut the recipe in half now.  Must make more!!!!  

Have you ever tried adding a bit of white miso for saltiness/umami instead of table salt?  I thought of it after I was already done today and wish I'd thought of it earlier. It seems like it might work here, and add a little fermented nutritional bonus in place of the table salt.  The How Not to Die Cookbook got me thinking about that swap...

Hello!  I live in Norfolk, England and I was just searching for a low fat sandwich filling that wasn’t just hummus and your page popped up! I’ve just made this and it’s TASTY!  It reminds me a bit of the ‘savoury sandwiches’  my Mom used to make for Sunday tea sometimes when I was little.  It was grated cheddar cheese, spring onion &amp; mayo, which as a vegan I no longer eat, of course. This has taken me back, so thank you!  I look forward to more of your recipes.  Hilly 🍃

This and your olive hummus are truly delicious!  Thank you so much for the fabulous fat free recipes...you have quite a few that i come back to over and over again!

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Vegan Pimento Cheese Spread

Pimento Cheese-Style Hummus

Top 2 vegan pimento cheese recipes from across the web

The most viewed vegan pimento cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Pimento Cheese Spread

Pimento Cheese-Style Hummus

The most viewed vegan pimento cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine