Dairy Free Pimento Cheese
Pimento cheese is one of those deeply Southern, deeply satisfying spreads that can feel completely off the table when you're avoiding dairy — but this version proves otherwise. Soaked cashews blended with dairy free cream cheese and vegan mayo create a base that is genuinely rich and creamy, while nutritional yeast adds that savory, cheesy depth you'd otherwise be missing. A hit of smoked paprika, a splash of hot sauce, and a tablespoon of apple cider vinegar round everything out so the flavor is bold and layered, not flat. The diced pimentos get folded in at the end, giving you those signature little pops of sweet, briny pepper in every bite. After a quick chill in the fridge, the spread firms up beautifully and the flavors come together in a way that makes it taste like it's been sitting in someone's grandmother's kitchen all afternoon. It makes eight servings, so it's perfect for a party spread, game day snacking, or just keeping a jar in the fridge for crackers and sandwiches all week.
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Learn more →Ingredients
8 servings
- 1 cup raw cashews, soaked in cold water for 30 minutes, then drained and rinsed
- 4 oz dairy free cream cheese, softened
- 3 tbsp vegan mayonnaise
- 3 tbsp nutritional yeast
- 1 tbsp apple cider vinegar
- 1 tsp hot sauce
- 1 tsp onion powder
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 jar (4 oz) diced pimentos, drained
- 2 tbsp fresh chives, finely chopped (optional)
Instructions
- 1
Add the drained cashews to a food processor and process until they form a coarse, crumbly paste, about 1 minute, scraping down the sides as needed.
- 2
Add the dairy free cream cheese, vegan mayonnaise, nutritional yeast, apple cider vinegar, hot sauce, onion powder, garlic powder, smoked paprika, salt, and black pepper to the food processor. Process until the mixture is smooth and creamy, about 2 minutes, scraping down the sides once or twice.
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