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Drain and rinse the soaked cashews.
In a high-speed blender or food processor, combine the soaked cashews, water, nutritional yeast, lemon juice, tahini, apple cider vinegar, white miso paste (if using), minced garlic, onion powder, smoked paprika, Dijon mustard, cayenne pepper, salt, and ground black pepper.
Blend the ingredients until the mixture becomes smooth and creamy. If needed, scrape down the sides of the blender or food processor to ensure all ingredients are well incorporated.
Transfer the creamy mixture to a bowl and stir in the diced pimentos. Mix until the pimentos are evenly distributed throughout the cheese mixture.
Taste the vegan pimento cheese and adjust the seasonings to your preference. You can add more salt, pepper, or cayenne pepper to enhance the flavors.
Cover the bowl and refrigerate the pimento cheese for at least 1 hour to allow the flavors to meld together and for the mixture to firm up slightly.
Once chilled, the vegan pimento cheese is ready to be enjoyed as a spread on sandwiches, crackers, or as a dip with vegetables.
Nutrition Facts (per serving):
Serving size: 1 tablespoon
Calories: 65
Total Fat: 6.5g
Saturated Fat: 1.9g
Trans Fat: 0g
Unsaturated Fat: 3.7g
Cholesterol: 0mg
Sodium: 80mg
Carbohydrates: 0.4g
Fiber: 0g
Sugar: 0.1g
Protein: 1.7g
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