Vegan Recipes

Vegan Pimento Cheese


Ingredients:
1 cup raw cashews, soaked overnight or boiled for 10 minutes
1 roasted red pepper, peeled and seeded
2 tablespoons nutritional yeast
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
1 tablespoon white miso
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
Salt, to taste
Water, as needed
Instructions:
Drain the soaked cashews and add them to a food processor along with the roasted red pepper, nutritional yeast, apple cider vinegar, lemon juice, white miso, smoked paprika, garlic powder, onion powder, cayenne pepper, and a pinch of salt.
Pulse the mixture until it’s creamy and smooth, scraping down the sides of the food processor as needed.
If the mixture is too thick, add water a tablespoon at a time until it reaches the desired consistency.
Taste and adjust the seasoning as needed.
Transfer the vegan pimento cheese to a bowl and serve immediately, or store it in an airtight container in the fridge for up to a week

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