Vegan Pimento Cheese Dip
Total Time
5 mins
Prep Time
5 mins
Rating
4.3 out of 5 stars
(3)
Ingredients
~2 cups
- 1½ cups raw cashews
- ½ cup water, more if needed to blend
- 3 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon sriracha
- 2 tablespoons jarred pimento peppers, more if desired
- 1 garlic clove
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- Freshly ground black pepper
- 1 teaspoon chopped chives, for garnish
- Crackers
- Sliced vegetables (radishes, celery, or veggies of your choice)
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Preparation
Chef’s notes
My husband Jack loves pimento cheese. Actually, he loves any kind of cheese but, having grown up in the south, pimento cheese has a special place in his heart. So I made this vegan version! Although he was skeptical as I was blending it together he was shocked and impressed by how close it tastes to the real thing.
Cashews give this spread a creamy base while jarred pimentos, dijon mustard, and lots of lemon give it a proper tang. It’s best with Ritz-like crackers, but I also like to serve it with tons of chopped up veggies as well. This is a great party dip – it can be made in advance and stored for a few days in the fridge.