INCREDIBLY DELICIOUS VEGAN PIMENTO CHEESE

I never liked pimento cheese. When my vegan daughter asked me to make a vegan pimento cheese I cringed! Well, this is amazing and so easy. It's a must try. I served it with vegetables but it would be great with crackers or maybe as a grilled pimento cheese sandwich. Here is the recipe by The Vegan 8. I didn’t do anything differently but do take her advice and soak the cashews in advance.

Here is how to pronounce Sriracha, one of the ingredients: How to Correctly Pronounce SRIRACHA

If you don't know what pimentos are, you can read about them here: What Are Pimentos, and How Are They Used?

Here are a few health reasons to avoid dairy: Health Concerns About Dairy, Avoid the Dangers of Dairy With a Plant-Based Diet

VEGAN PIMENTO CHEESE

Ingredients

1 1/2 cups raw unsalted cashews, soaked overnight, DO NOT SKIP THIS STEP

2 1/2 tablespoons plain rice vinegar (plain, not seasoned vinegar and do not substitute with another vinegar)

2 teaspoons Sriracha sauce

1 Tablespoon tomato paste

1 Tablespoon fresh lemon juice

3 Tablespoons water

3 large garlic cloves, roughly chopped

1 teaspoon regular paprika

3/4 teaspoon fine salt

1/4 cup diced pimentos (make sure you drain them FIRST from the jar before measuring)

pinch cayenne (optional)

Instructions

1. Soak the cashews in water overnight or for at least 8 hours. This is a MUST. Drain and rinse.

2. Add the drained cashews to a food processor. Do not use a high speed blender. Add the remaining ingredients EXCEPT the pimentos.

3. Process to break everything up, scrape down the sides and process again for a good 5 minutes or so. You will need to scrape down the sides a couple of times to ensure it all gets mixed and smooth. Process until 100% smooth and creamy.

4. Taste. If you want yours spicier, can add a good pinch of cayenne. Do not, however, add more Sriracha as that will add too much more vinegar and saltiness to the cheese.

5. Add the drained pimentos to the food processor and STIR them in, do NOT blend them up.

6. Serve immediately or store in the fridge.