• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Vegan 8

  • About
  • Recipe Index
  • My Cookbooks
    • The Vegan 8 Cookbook
    • Vegan Wholesome Cookbook
    • Oil-free Dressings and Sauces
    • 8 Ingredient Desserts Ebook
  • Workout Plan
  • SHOP
You are here: Home / Dips/Sauces / Vegan Pimento Cream Sauce

Vegan Pimento Cream Sauce

2.7Kshares
  • Share
  • Tweet
  • Pin
Jump to Recipe Print Recipe

Vegan Pimento Cream Sauce that is so rich, creamy and oil-free! Made with pimentos, fire-roasted tomatoes and smoked paprika, it is the perfect dinner for a busy weeknight.

Plate of fusilli pasta with vegan pimento cream sauce, chickpeas and green onions on top.

VEGAN PIMENTO CREAM SAUCE

Yes, I know, I just posted this Vegan Pimento Cheese recipe. But the other night I was throwing together a quick dinner (like always) and I wanted a creamy sauce and had some extra pimentos to use up. Thus, this Vegan Pimento Cream Sauce was born. I shared in my Instagram stories of me making it and the amount of messages I got begging for the recipe showed me that I needed to remake it to post.

On top of that, my hubby completely raved over it. He ate it all in less than 5 minutes and talked about how delicious it was. We’ve eaten it 3 times since I first shared it on Instagram. This sauce is not spicy at all like the pimento cheese and is not meant to be or taste like cheese, it’s just a pimento and tomato-based sauce that is ridiculously yum.

Bowl of oil-free spicy smoky chipotle chickpeas.

This pimento cream sauce is so delicious over fusilli pasta. It’s one of my favorite fusilli pasta recipes ever. I then topped ours with these Oil-free Smoky Chipotle Chickpeas, green onions and chopped parsley, but you could add whatever you like.

To make this Vegan Pimento Cream Sauce, you will need to gather the following 8 easy ingredients:

  • raw cashews
  • lemon juice
  • pimentos
  • smoked paprika
  • fire-roasted tomatoes
  • dry mustard
  • pasta of choice

HOW TO MAKE VEGAN PIMENTO CREAM SAUCE

You will need a Vitamix or a food processor. No need to soak the cashews if using a Vitamix. If you do not have a high-powered blender, then you will need to soak your cashews overnight, drain and then rinse.

Blender containing blended vegan pimento cream sauce.

First, soak your cashews if using a food processor. Soaking the nuts is crucial for a smooth sauce in this case.

Add the cashews, water, lemon juice, pimentos, fire-roasted tomatoes, garlic cloves, smoked paprika, dry mustard, salt and pepper to the blender and process until 100% smooth and no bits of nuts remain. Scrape the sides a couple of times during as needed. Check out that gorgeous color! Taste and if you want more salt or pepper, add another pinch.

Make the pasta according to the package directions and serve as much sauce as desired over pasta. Top with chickpeas or any veggies you desire.

SUBSTITUTIONS

As far as subbing the cashews, I always get questions on that. I did test a lower fat version with half white great northern beans and half cashews. So, you would add 75g of cashews and 90g of beans in this low-fat version. It was still yummy. Although, it does make it slightly less rich and a very mild bean taste, though still very delicious. It is not very detectable over pasta though. If you are concerned of a bean taste, use all cashews. I personally would not recommend subbing all cashews, as that will make for a much less creamy sauce and more of a grainy mouth-feel and bean taste. If you are used to all bean sauces and need nut-free though, this may not bother you, so give it a try.

Closeup of plate of vegan pimento cream sauce over fusilli pasta with smoky chicpeas and green onions.

Other Creamy Vegan Sauces to try:

  • Best Vegan Garlic Alfredo
  • 20 Minute Vegan Alfredo
  • Vegan Roasted Red Pepper Sauce
  • Creamy Chili Sauce with Zucchini and Spinach
Closeup of plate of vegan pimento cream sauce over fusilli pasta with smoky chicpeas and green onions.

Vegan Pimento Cream Sauce

Brandi Doming
Vegan Pimento Cream Sauce that is so rich, creamy and oil-free! Made with pimentos, fire-roasted tomatoes and smoked paprika, it is the perfect dinner for a busy weeknight.
5 from 12 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 12 minutes mins
Total Time 22 minutes mins
Course Dinner
Cuisine American
Yields 0 about 2 cups of sauce

Ingredients

  • 1 cup (150g) raw cashews (see NOTE below for low-fat version)
  • 5 tablespoons (90g) water
  • 1 1/2 tablespoons (23g) fresh lemon juice
  • 1/2 packed cup (120g) of drained diced jarred pimentos
  • 1/2 cup (120g) fire-roasted tomatoes with their juices
  • 3 large garlic cloves
  • 1/2 teaspoon smoked paprika (use 1 teaspoon for a stronger flavor)
  • 1/2 teaspoon dry mustard powder
  • 1/2 - 3/4 teaspoon salt (I used a heaping 1/2 teaspoon)
  • 1/8 teaspoon black pepper
  • 16 oz pasta of choice

Instructions
 

  • If you have a Vitamix, no need to soak the cashews. If you do not have a high-powered blender, then you will need to soak your cashews overnight, drain and then rinse. Otherwise, your sauce will be gritty. I find a food processor makes sauces creamier when using soaked cashews, versus a standard blender (in situations of not having a Vitamix).
  • Add the cashews, water, lemon juice, pimentos, fire-roasted tomatoes, garlic cloves, smoked paprika, dry mustard, salt and pepper to the blender and process until 100% smooth and no bits of nuts remain. Scrape the sides a couple of times during as needed. Taste and if you want more salt or pepper, add another pinch. With my Vitamix, I blend the sauce until it gets hot, so no need to warm it up before adding to the pasta. The pasta will be hot anyways.
  • Make the pasta according to the package directions and serve as much sauce as desired over pasta. Top with Oil-free Smoky Chipotle Chickpeas, green onions or any veggies you like!

Notes

For a low-fat version, you can sub half of the cashews with 1/2 cup (75g) of white great Northern beans. So, you would add 75g of cashews and 75g of beans in this low-fat version. I tested this version and it was still yummy. Although, it does make it slightly less creamy and a very mild bean taste. It is not very detectable over pasta though. If you are concerned of a bean taste, use all cashews.
Tried this recipe?Tag @thevegan8brandi on Instagram and use tag #thevegan8!
Keyword vegan pimento cream sauce, vegan creamy pasta sauce, fusilli pasta recipe

Filed Under: Dips/Sauces, Gluten Free, Grains/Pasta, Main Dishes, No Bake, Oil-free, Pasta, VEGAN Tagged With: Cream, Dairy free, Dinners, Easy, fire-roasted tomatoes, fusilli, Gluten-free, healthy, Low fat, Oil free, Pasta, pimento, Plant based, Sauce, Smoked paprika, vegan

Previous Post: « Smoky Sweet Potato Black-eyed Pea Soup
Next Post: Vegan Refried Bean Dip »

Reader Interactions

Comment and Rate This Recipe Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Eric L

    February 22, 2023 at 12:05 am

    5 stars
    Brandi – it is amazing! Cheesy-tasting, bright, with a hint of roasted tomato. Everyone loved it! We had it over shells pasta . . .with the Smoky Chipotle Chickpeas over top. Wow!
    I quadrupled the recipe to feed the 7 of us with a tad left over. However instead of doing 4 cups cashews, I did 1 cup soaked/drained sunflower seeds + 1 block extra-firm tofu + 2 cans drained great northern beans. Very creamy in the Vitamix. I also cut the garlic in half but should have cut it by 1/3 only.
    Can’t wait to try it over beans and rice. Thank you for a winner!

    Reply
  2. Nancy McGrail

    June 10, 2021 at 1:38 am

    5 stars
    Wow! Hubs made this for dinner tonight it was amazing!! There was just enough heat, but not too much. This will definitely be added to our regular rotation!

    Reply
  3. Sheri

    June 3, 2021 at 11:50 pm

    5 stars
    Made this for dinner, and it was delicious on both pasta and broccoli! The only thing I added was a pinch of brown sugar to offset the acidity of the tomatoes.

    Reply
    • brandi.doming@yahoo.com

      June 4, 2021 at 12:55 am

      So glad to hear it!!

      Reply
  4. Hanna

    April 24, 2020 at 10:50 pm

    Hi! Do you have recommendations for a nut free alternative for the cashews or n the sauce?

    Reply
    • brandi.doming@yahoo.com

      April 25, 2020 at 12:33 am

      No, I’m sorry, without nuts, it won’t work or be creamy! There are sunflower seeds, but that flavor is quite strong and it probably wouldn’t taste very good. You can always try it, but I can’t guarantee how off the flavor would be, since cashews are mildly sweet and really creamy/smooth. Sunflower seeds have quite a strong flavor.

      Reply
  5. Heather

    October 21, 2019 at 2:54 am

    5 stars
    So good! Good enough to lick the spoon after dinner! The flavors are rich and it feels like you are spoiling yourself!

    Reply
    • brandi.doming@yahoo.com

      October 21, 2019 at 5:55 am

      That is awesome Heather, so glad you loved this sauce!!

      Reply
  6. Melanie

    October 16, 2019 at 4:47 am

    5 stars
    This is SO good!! Made it tonight and will definitely make it again. Topped it with Smokey tempeh instead of chickpeas.

    Reply
    • brandi.doming@yahoo.com

      October 16, 2019 at 5:09 am

      That’s so awesome to hear Melanie, thank you so much for the review!

      Reply
  7. Vivian Richelsen

    October 9, 2019 at 12:14 am

    I was hoping to make this and take it to work for a pot luck the next day. Do you think the sauce will still be creamy if warmed in a crock pot the next day?

    Reply
    • brandi.doming@yahoo.com

      October 9, 2019 at 12:51 am

      Hi! Yes, it will totally be creamy if made the day before, but pimento cheese isn’t meant to be warmed up, just as a cold cheese dip! I’ve never tried warming it, so not too sure how that would turn out or taste. Anytime you warm up cashew dips, they thicken quickly. M It’s excellent as is cold.

      Reply
      • Vivian Richelsen

        October 9, 2019 at 1:00 am

        Thanks for the quick reply! I was actually hoping to serve it over pasta, as I saw in the original recipe. My plan was to cook pasta and sauce and warm them together the next day in a crock pot before it is time to serve our meals. Sorry, I should have been more clear in my original question! Thank you again!

        Reply
        • brandi.doming@yahoo.com

          October 9, 2019 at 1:22 am

          Oh my gosh, I’m so sorry, I was thinking this was on the pimento cheese recipe, not the pimento sauce! I apologize! Yes. Totally creamy the next day! It does thicken warming it up though, so just keep an eye.

          Reply
          • Vivian Richelsen

            October 9, 2019 at 1:30 am

            5 stars
            Thanks so much! I have made this before at home for dinner and it was great! Look forward to sharing it at work! I share so many of your recipes!!

            Reply
            • brandi.doming@yahoo.com

              October 9, 2019 at 4:29 am

              Oh yay, that is wonderful to hear, thank you so much Vivian!

              Reply
  8. Becki

    April 19, 2019 at 6:26 am

    5 stars
    Brandi, I made this recipe for dinner last night, along with the smoky chickpeas. Holy cow, it was a complete hit! The sauce was super easy and ridiculously creamy. Those chickpeas really finished it off perfectly, too! I will definitely be adding this to my regular rotation. Thank you for this!

    Reply
    • brandi.doming@yahoo.com

      April 19, 2019 at 6:58 am

      Woohoo, your feedback made me smile so big Becki! So happy you loved both recipes! Thank you for coming back and leaving feedback, it means so much!

      Reply
  9. plantlover

    February 11, 2019 at 9:18 pm

    5 stars
    Made both the pimento cream sauce and the spiced chickpeas and they’re both YUMMY. Ate them over angel hair pasta w/ sauteed mushrooms and zucchini. What a nice change from marinara sauce and super-easy to put together.

    Reply
  10. Patty

    January 25, 2019 at 1:28 am

    Thanks for the recipe. We are trying to adopt a Forks Over Knives eating lifestyle, and cooking is not something I look forward to. This was fairly easy and although it didn’t get “raves” from my meat-eating husband as we are just beginning to make the switch, he said keep the recipe and make it again and he also took a second helping – yay!

    This made a huge amount. Can it be frozen?

    Also, mine did not come out as creamy as yours looks with probably 5-7 minutes in my food processor. I missed the part about rinsing the cashews. Could that be the culprit?

    Reply
    • brandi.doming@yahoo.com

      January 25, 2019 at 4:55 am

      Hi Patty! So great he liked it to take a second helping, but if your sauce wasn’t smooth and was gritty, that would definitely be why it wasn’t a home run too. Nobody likes a gritty sauce. When you say you didn’t rinse the cashews, do you mean just actual rinsing or did you not discard the water? Rinsing shouldn’t make a difference in it getting smooth. If you soaked at least 8 hours and it still didn’t get smooth, then it just sounds like your food processor isn’t strong enough. I am able to get cashews completely smooth in my food processor anytime as long as I soak them at least 8 hours, but not all processors are the same. With that said, the Vitamix is the ultimate powerhouse when it comes to creamy things. Nothing beats it!

      Reply
      • Patty

        January 25, 2019 at 9:08 pm

        Thank you! Yes, I soaked for about 24 hours (forgot about them in the fridge) and then discarded the soak water. I didn’t rinse the cashews after that. Yes, my FP is small, basic and old. Sounds like I’ll be saving up for a Vitamix. 🙂

        Reply
  11. Maradeth

    January 13, 2019 at 3:11 am

    Yum! Great flavor 😋 Used this on a food bowl. Perfect!

    Reply
  12. Peggy

    January 6, 2019 at 4:57 am

    5 stars
    Another winner from Brandy! So delicious and the recipe comes together fast. My husband and I both went back for seconds. This recipe will be going into our regular rotation.

    Reply
    • brandi.doming@yahoo.com

      January 13, 2019 at 7:02 pm

      Thank you so much Peggy, I’m so happy you loved this!

      Reply
  13. Regan

    January 5, 2019 at 9:01 pm

    Delicious sauce, I loved it. I had it on steamed broccoli, and also on potatoes. I have to thank you for publishing a recipe that uses up the pimentos from your cashew cheese recipe, more economical for me! This is a really tasty, really creative sauce.

    Reply
    • brandi.doming@yahoo.com

      January 13, 2019 at 9:08 pm

      So very happy you loved it Regan, thank you!!

      Reply
  14. Rene

    January 5, 2019 at 2:49 am

    Hi just made the pimento sauce, taste amazing. Does this keep for a few days? Also wondering the same about the lemon pepper sauce. I’m using a Nutra Bullet mixer and it’s working great with the raw almonds after soaking. I would like to make both sauces at the same time.

    Reply
    • brandi.doming@yahoo.com

      January 5, 2019 at 3:21 am

      Awesome, so glad you enjoyed it!! Yes, definitely, I’d say about a week for sure. Same with the lemon pepper sauce. Since they both contain an acidic ingredient, it helps them to last longer.

      Reply
  15. Lisa

    January 4, 2019 at 4:35 pm

    5 stars
    Made this last night and it was delicious! A big hit in our house. My 26 year old daughter even snapped a photo of the recipe to send to her friend who is new to a plant-based diet to share with her.

    Reply
    • brandi.doming@yahoo.com

      January 4, 2019 at 11:04 pm

      I’m so glad it was such a hit Lisa, thank you so much for leaving a review!!

      Reply
  16. Terri

    January 3, 2019 at 9:08 pm

    Can you sub raw cashew butter? If so, how much?

    Reply
    • brandi.doming@yahoo.com

      January 3, 2019 at 9:17 pm

      I haven’t tested this personally but I think it would work. It would be the same weight gram amount as the cashews. Still use all the listed ingredients.

      Reply
  17. Johanna

    January 3, 2019 at 8:32 am

    5 stars
    Wow, that sounds as great as the dip, which only tasted better as it sat for a few days. I might add olives that have the pimentos in them next time.

    Reply
    • brandi.doming@yahoo.com

      January 3, 2019 at 7:07 pm

      So glad you loved it! Yes, I love sauces and cheeses, their flavor only intensifies with each day!

      Reply

Primary Sidebar

Search this blog…

PREORDER MY NEW COOKBOOK NOW!

I'm Brandi, cookbook author of The Vegan 8 Cookbook and latest cookbook, Vegan Wholesome, now available to preorder!. Many of my recipes focus on 8 ingredients or less, not counting salt, pepper or water, but not all of them. I love to create health-focused recipes, using whole foods to improve fitness and muscle-building, with the occasional comfort meal thrown in there! I'm an expert on oil-free cooking and baking!

Join 427,250 Followers!

FacebookInstagramPinteresttumblr

The Vegan 8 is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon associate I earn from qualifying purchases. Please see my full disclosure policy here.

MOST POPULAR POSTS!

WHAT’S IN MY VEGAN PANTRY

THE BEST VEGAN FLUFFY PANCAKES

Fluffy vegan pancakes stacked on plate

THE BEST VEGAN ALFREDO SAUCE

Best Vegan Garlic Alfredo on white plate

THE BEST VEGAN QUESO

Hand dipping chip into bowl of vegan queso

VEGAN STUFFED RICOTTA SHELLS

Vegan Stuffed Shells with Spinach

VEGAN THAI GREEN CURRY

Bowl of vegan thai green sweet potato curry

CHEESY MEXICAN TORTILLA BAKE

Vegan Cheesy Mexican Tortilla Bake in casserole dish

CLASSIC VEGAN NOODLE SOUP

Classic Vegan Noodle Soup in turquoise bowl

THE BEST VEGAN RANCH DRESSING

Best Vegan Ranch Dressing pouring over a salad

THE BEST OATMEAL CHOCOLATE CHIP COOKIES

Vegan Gluten-free Oatmeal Chocolate Chip Cookies stacked

THE BEST VEGAN FUNFETTI CAKE

Slice of Vegan Gluten-free Funfetti Birthday Cake

THE BEST VEGAN SNICKERDOODLES

Vegan Gluten-free Snickerdoodles stacked on plate

BEST VEGAN GLUTEN-FREE CHOCOLATE CHIP COOKIES

scattered vegan chocolate chip cookies on white board

Recent Posts

  • Vegan Chocolate Lentil Protein Muffins
  • 1 Pan Vegan Rigatoni Bake
  • PREORDER MY 2ND COOKBOOK-VEGAN WHOLESOME & 10 FREE BONUS RECIPES!
  • Vegan Basil Cream Sauce
  • Breaded Crispy Chewy Tofu
  • Easy Vegan Stovetop Granola With Pecan Butter
  • Vegan Creamy Enchilada Lentils
  • 5 Ingredient Easy Tofu
  • Vegan Thai Peanut Salad (Oil-free)
  • Vegan Caramel Chocolate Chip Cookie for One


I'm Brandi, creator of this vegan blog and cookbook author of The Vegan 8 Cookbook. Many of my recipes focus on 8 ingredients or less, not counting salt, pepper or water, but not all of them. I love to create health-focused recipes, using whole foods to improve fitness and muscle-building, with the occasional comfort meal thrown in there! I'm an expert on oil-free cooking and baking! read more →

Copyright The Vegan 8 © 2025 · Privacy Policy

  • 92
  • 2.6K