Vegan Pimento Cheese
Creamy, flavorful Vegan Pimento Cheese made with plant-based ingredients! Perfect as a dip, spread, or topping for sandwiches and snacks.
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When I first heard about pimento cheese, I thought it was just another cheesy spread. But the tangy, creamy, and slightly spicy flavors quickly won me over.
Then came the challenge—how do you make it vegan without losing that classic taste? Enter this recipe for Vegan Pimento Cheese, which delivers all the flavor and creamy goodness of the original, minus the dairy.
Whether you’re spreading it on sandwiches, dipping crackers, or topping baked potatoes, this plant-based version is sure to become a favorite.
Ingredients & Substitutions
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Vegan Cheddar: Opt for a block rather than pre-shredded for a creamier texture. Swap with a sharp vegan cheese alternative, like vegan Gouda. Where to find: Typically in the vegan or specialty cheese section of most grocery stores.
- Vegan Cream Cheese: Look for a brand with a mild flavor that blends well, like Kite Hill or Tofutti. Use plain vegan yogurt for a lighter option.
- Pimentos: Diced and jarred pimentos work perfectly. Substitutions: Roasted red peppers, finely chopped. Where to Find: Check the condiment aisle near olives and pickles.
How to Make Vegan Pimento Cheese
- Shred the Cheese: Start by grating the block of vegan cheddar cheese. A block creates a smoother, creamier result compared to pre-shredded options.
- Blend the Base: In a mixing bowl, stir together vegan cream cheese and mayo until silky smooth. This is your creamy foundation.
- Add Pimentos and Spices: Toss in the diced pimentos, green onions, smoked paprika, garlic powder, and cayenne (if you like a kick). Stir well.
- Combine the Cheese: Gently fold the shredded cheese into the mixture. Make sure everything is evenly coated.
- Chill: While optional, chilling for 30 minutes helps the flavors meld beautifully.
- Serve and Enjoy: Pair with crackers, bread, or fresh veggies—or use it as a sandwich spread!
What Makes This Recipe Shine?
- Creamy and Tangy: Thanks to vegan cream cheese and mayo, the texture is rich and smooth.
- Flavorful Kick: Smoked paprika and cayenne add just the right amount of spice.
- Super Versatile: Use it as a dip, spread, or even a topping for baked veggies or burgers.
Quick Fix Tip
- Skip grating by using pre-shredded vegan cheese, though the texture may differ.
- Use a mini food processor to quickly blend the base for extra smoothness.
- No time to chop? Pre-chopped green onions save a step.
Is Pimento Cheese Vegan?
Traditional pimento cheese is not vegan because it includes dairy-based cheese and mayo. However, this recipe swaps in plant-based alternatives for a completely vegan version.
Marly’s Tips
- Make It Spreadable: Blend the mixture slightly if you prefer a smoother consistency.
- Adjust Heat: For milder pimento cheese, omit cayenne and reduce smoked paprika. Add extra cayenne or a dash of hot sauce for a spicy kick.
- Serving Hack: Serve in a hollowed-out bread bowl for a fun party dip presentation.
Storage Tips
Refrigeration: Store in an airtight container for up to 5 days. Stir before serving.
Freezing: Not recommended, as the texture may change upon thawing.
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Vegan Cheese Recipes
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Vegan Pimento Cheese
Ingredients
- 8 oz package vegan cheddar (block is best, but substitute shreds)
- ½ cup vegan cream cheese softened
- ¼ cup vegan mayo
- 8 oz jar diced pimentos drained and chopped
- 3 medium green onions
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ⅙ teaspoon cayenne pepper (optional, for a spicy kick)
- salt and pepper to taste
Instructions
- Prep the Vegan Cheddar: Shred the vegan cheddar cheese block using the large holes of a box grater. Shredding from a block provides a creamier texture compared to pre-shredded cheese.
- Mix the Base: In a medium mixing bowl, combine the vegan mayonnaise and softened vegan cream cheese. Mix until smooth and creamy.
- Add the Flavorings: Stir in the diced pimentos, chopped green onions, smoked paprika, garlic powder, and cayenne pepper (if using). Mix well to evenly distribute the ingredients.
- Incorporate the Cheese: Fold in the shredded vegan cheddar cheese, mixing until everything is well combined. Taste and season with salt and black pepper as needed.
- Chill (Optional): For the best texture and flavor, refrigerate the pimento cheese for at least 30 minutes before serving. This allows the flavors to meld together.
- Storage: Store in an airtight container in the refrigerator for up to 5 days. Stir before serving, as some separation may occur.
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Notes
Serving Suggestions
- As a Dip: Serve with crackers, tortilla chips, or fresh veggies like celery sticks and carrot slices.
- On Sandwiches: Spread on bread for a classic pimento cheese sandwich.
- Topping: Use it as a topping for baked potatoes, veggie burgers, or stuffed peppers.
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
About the Author
Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›
3 Responses to Vegan Pimento Cheese
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delish! so easy to make and tasted perfect just the way the recipe is written. Highly recommend.
Hi Stacy – I’m so glad you liked this pimento cheese recipe! Making it reminds me so much of my mom because she loved having pimento cheese sandwiches. So I always smile when I have one in her honor!
So creamy and delicious