Vegan Pimento Cheese Dip
Ingredients (Serves 6–8)
- 1½ cups raw cashews, soaked in hot water for 30 minutes and drained
- ½ cup unsweetened plant-based milk
- 2 tbsp nutritional yeast
- 2 tbsp roasted red peppers (pimentos), finely chopped
- 1 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- ½ tsp salt, or to taste
- 1–2 tsp hot sauce (optional)
Instructions
- Add the soaked cashews, plant-based milk, nutritional yeast, lemon juice, apple cider vinegar, Dijon mustard, garlic powder, onion powder, smoked paprika, cayenne, and salt to a blender or food processor.
- Blend until smooth and creamy, scraping down the sides as needed.
- Fold in the finely chopped pimentos and hot sauce, if using.
- Taste and adjust the seasoning with additional salt, lemon juice, or smoked paprika if desired.
- Refrigerate for at least 30 minutes to allow the flavors to meld before serving.
Serving Suggestions
Serve with:
- Crackers
- Toasted baguette slices
- Pretzels
- Tortilla chips
- Celery and carrot sticks
- Cucumber slices
- Bell pepper strips
Tips
- For a sharper “cheesy” flavor, add an extra tablespoon of nutritional yeast.
- Blend in a few pickled jalapeños for a spicy version.
- Store in an airtight container in the refrigerator for up to 5 days. Stir before serving if it thickens.
