Fat Free Pimento Cheese Recipe: Zesty Spread Without the Dairy

This zesty spread delivers all the classic pimento cheese flavor without any dairy or fat. After years of testing, I’ve perfected a version that’s creamy, tangy, and completely guilt-free.

The secret is using blended cashews and nutritional yeast for richness, paired with roasted red peppers for that signature kick. It’s foolproof, versatile, and ready in just 10 minutes.

Ingredients for Fat Free Pimento Cheese

Short list. Big flavor. No dairy, no guilt, all the zesty kick.

The cashews are doing the heavy lifting here—raw and unsalted is key (salted throws off the seasoning). I grab mine from Trader Joe’s or the bulk bins at Whole Foods. Soak them in hot water for 15 minutes to soften, or boil for 10 if you’re in a rush. Nutritional yeast is non-negotiable—Bragg or Bob’s Red Mill are solid brands. Don’t skip it; it’s what gives that cheesy tang without the cheese.

Out of roasted red peppers? Fresh red bell peppers roasted at home work great (just char, peel, and chop). No Dijon? Regular yellow mustard at double the amount gets you close. The smoked paprika adds that signature depth—if you don’t have it, regular paprika plus a pinch of liquid smoke does the trick. For extra creaminess, a splash of unsweetened almond milk blends right in.

This keeps 5-7 days in the fridge—store it in an airtight container with a piece of parchment paper pressed on top to prevent browning. Freezes beautifully for up to 3 months (portion it first so you can thaw just what you need). The flavor actually deepens after a day, so make it ahead if you can.

Step-by-Step Instructions for Fat Free Pimento Cheese

This no-cook spread comes together in minutes with just your blender and a little patience.

Step 1: Soak and Drain the Cashews

Place the 1.5 cups raw cashews in a heatproof bowl and cover with boiling water. Let them soak for 15 minutes—this softens them to blend into a smooth, creamy base. You’ll see the cashews plump up and the water turn slightly cloudy as they absorb moisture.

After soaking, drain and rinse the cashews thoroughly under cold water. This removes any residual starch and ensures a neutral flavor. Shake off as much water as possible before blending; excess liquid will make your spread too thin.

Step 2: Blend the Creamy Base

Add the soaked cashews to a high-speed blender along with the 0.5 cup nutritional yeast, 0.25 cup water, 2 tbsp white vinegar, and 1 tbsp lemon juice. Blend on high for 1-2 minutes, stopping to scrape down the sides as needed, until the mixture is completely smooth and silky.

The nutritional yeast adds a cheesy, umami depth while the vinegar and lemon juice provide the signature tang. If your blender struggles, add a splash more water, but keep it minimal—you want a thick, spreadable consistency, not a runny dip.

Step 3: Incorporate the Flavor Boosters

Add the 1 cup roasted red peppers (drained and chopped), 1 tbsp Dijon mustard, 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp smoked paprika, 0.5 tsp salt, and 0.25 tsp cayenne pepper to the blender. Pulse a few times to break up the peppers, then blend on high for 30-45 seconds until fully combined.

The roasted red peppers give this spread its classic pimento flavor and a subtle sweetness, while the mustard and spices add layers of complexity. Taste and adjust the salt or cayenne to your preference—this is where you can fine-tune the heat level.

Step 4: Chill and Thicken

Transfer the mixture to a bowl or airtight container and refrigerate for at least 1 hour. This chilling step is crucial—it allows the flavors to meld and the spread to thicken to the perfect consistency for sandwiches or crackers.

As it cools, the spread will firm up slightly. If it’s still too loose after chilling, blend in an additional 1-2 tbsp nutritional yeast to thicken it without altering the flavor. Give it a final stir before serving to redistribute any separated liquids.

Wine and Beer Pairings for This fat free pimento cheese

Crisp White Wines

I love pairing this spread with a chilled Sauvignon Blanc from New Zealand. The bright acidity and citrus notes cut through the richness beautifully, while the herbal undertones complement the smoked paprika. A Pinot Grigio from Northern Italy offers similar crispness with a lighter body. 🍷

Light Beers

For beer lovers, a Pilsner like Pilsner Urquell provides a clean, refreshing contrast. The subtle bitterness balances the spread’s tang, while the effervescence cleanses your palate. A wheat beer with citrus notes also works wonders.

Sparkling Options

Sparkling wine or prosecco adds a celebratory touch. The bubbles enhance the creamy texture, and the dryness of a Brut contrasts the spread’s zesty flavors. I often reach for La Marca Prosecco—it’s affordable and consistently excellent.

Non-Alcoholic Pairings

For a booze-free option, try sparkling water with lime or a hibiscus iced tea. The acidity in both mimics wine’s palate-cleansing properties, while their lightness lets the pimento cheese shine. I always keep San Pellegrino on hand for this.

Frequently Asked Questions