Vegan Pimento Cheese

Step 1

NOTE: It's important to measure accurately, especially with acidic ingredients. Small variations can throw off the salt/acid balance.Don't have a high-speed blender? Place raw cashews in a bowl, and cover with hot water. Let soak for about two hours (or soak seeds for 30 minutes). Then, drain very well, and proceed with steps below using a food processor if you have one, and if not, a standard blender.

Step 2

Combine the cashews, water, nutritional yeast, lemon juice, rice vinegar, garlic powder, onion powder, hot sauce, salt, and cayenne in a blender (this is everything except the rice and pimentos). Gradually increase to high speed, and blend for about 30 seconds or until mostly smooth. Add half of the pimentos, and blend until velvety smooth.

Step 3

Pour the cheese mixture into a bowl. Use a spoon or silicone spatula to remove as much of the cheese as possible from the blender. Stir in the rice and remaining pimentos. Lightly press a piece of plastic wrap onto the surface of the cheese to protect it from air. For the best flavor, refrigerate for several hours before serving. This allows the rice to absorb the cheese sauce and for all of the flavors to mingle. It tastes even better the next day.

Step 4

The pimento cheese will firm up as it chills. Serve cool.