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Vegan Pimento Cheese Spread

  • Author: Brand New Vegan
  • Prep Time: 22 min
  • Cook Time: 8 min
  • Total Time: 30 minutes
  • Yield: About 3-4 cups 1x
  • Category: Dip, spread
  • Method: instant Pot
  • Cuisine: American
  • Diet: Vegan


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.


  • 1 head cauliflower (1 lb 4 oz to be exact)
  • 1/3 cup unroasted cashews
  • 1 cup water
  • 1/4 cup roasted red bell peppers
  • 2 Tbs nutritional yeast
  • 2 Tbs lemon juice
  • 1 Tbs rice vinegar
  • 1 tsp sriracha
  • 1 tsp miso
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 4 oz jar pimentos
  • 1 cup cooked white rice


  • Remove the leaves and stem from the cauliflower and break into large florets
    • Add to instant pot along with cashews and 1 cup water
    • Cook MANUAL 3 minutes with a 5 min NPR
    • 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 - these are the amounts I used.  Taste and adjust as you go. 
  • Add nutritional yeast, lemon juice, vinegar, sriracha, miso, and seasoning - blend thoroughly
  • Scrape out into a bowl and stir in drained pimentos and rice
  • Let chill in refrigerator for flavors to meld before serving

Keywords: vegan pimento cheese