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Savory Vegan Pimento Cheesecake

Your taste buds will play tricks on you with this vegan take on pimiento cheese. Serve it with rice crackers or vegan bread at your next party.
  • Level: Easy
  • Total: 4 hr 25 min (includes chilling time)
  • Active: 15 min
  • Yield: 4 to 5 servings (one 4-inch cheesecake)
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Ingredients

Nonstick cooking spray, for the pan

1/2 cup raw pecans, chopped and sifted 

1 tablespoon oat flour

1 tablespoon refined coconut oil, melted

Kosher salt and freshly ground black pepper

2 ounces vegan cream cheese

1/2 cup raw cashews, soaked overnight and strained 

1 tablespoon nutritional yeast

1 teaspoon vegan Worcestershire sauce

4 to 5 dashes hot sauce

1/2 lemon, juiced (about 1 tablespoon)

6 tablespoons jarred pimentos, chopped

Vegan crackers, for serving

Directions

Special equipment:
one 4-inch springform pans
  1. Position an oven rack in the middle of the oven and preheat to 350 degrees F. Spray the bottom of a 4-inch springform pan with nonstick spray.
  2. Combine the pecans, oat flour, coconut oil, 1/4 teaspoon salt and a few cracks of black pepper in a medium bowl until moistened. Press the crumb mixture into the bottom of the prepared pan. Bake until the crust is golden brown, about 10 minutes. Let cool on a rack.
  3. Combine the vegan cream cheese, cashews, nutritional yeast, Worcestershire, hot sauce, lemon juice, 2 tablespoons of the pimentos, 1 teaspoon salt and a few cracks of black pepper in the bowl of a food processor. Blend on high until smooth, stopping to scrape down the sides as needed, 3 to 5 minutes. 
  4. Pour the filling over the crust in the pan and tap the pan on the counter to release any air bubbles. Refrigerate for at least 4 hours and up to overnight. 
  5. Remove the sides from the pan. Garnish with the remaining pimentos. Slice and serve with vegan crackers of your choice. 
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