Grate the cheddar yourself off the block; pre-shredded is coated in starch and turns the spread grainy. Use just enough mayo to bind, not so much it goes soupy, and let it chill an hour so the flavors marry. A little cayenne or hot sauce wakes the whole thing up.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep15 min
Cook0 min
Makes2 cups
CuisineAmerican
Cost$$
VegetarianGluten-free
Contains dairy · eggs
Make it vegan: use plant milk, oil, or a vegan cheese for the dairy, and a flax or aquafaba egg for the egg.
The Ingredients — and where to get them
Cook for2cups
Our ratio, your call. The amounts below are a tested starting point — a version, not the one and only. Anything tagged to taste is the knob you turn: start there, then make it yours.
Sharp cheddar
Block cheddar grated by hand; the sharper the better and no anti-caking coating.
Not really — the cream, custard, or emulsion turns grainy or splits once thawed. This one is best kept fresh in the fridge.
Can you make Pimento Cheese ahead of time? — Yes
Yes — it keeps in the fridge for several days; stir or shake it before serving.
Is Pimento Cheese gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Pimento Cheese vegan? — Vegetarian, not vegan
It’s vegetarian but not vegan as written — it has dairy and egg. Make it vegan: use plant milk, oil, or a vegan cheese for the dairy, and a flax or aquafaba egg for the egg.
Community Notes
Made it, tweaked it, or recognize which restaurant this tastes like? Leave a note — first-name basis, no account.
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