Vegan Pimento Cheese

1 cup cooked rice such as jasmine, basmati, or Arborio (see Notes section) When measuring the rice, spoon it into a measuring cup, don't pack it completely full. You can always add more rice later, but you can't take it away. More rice = drier/firmer pimento cheese.

1 cup raw cashews (for nut-free sub ⅔ cup raw sunflower seeds) If not using a high-speed blender see instructions below.

⅓ cup water

2 Tbsp nutritional yeast

2 Tbsp lemon juice

1 Tbsp rice vinegar

½ tsp garlic powder

½ tsp onion powder

2 tsp hot sauce (I like Crystal brand; sub other red hot sauce if desired)

1 tsp fine sea salt

⅛ tsp cayenne, optional

⅓ cup chopped pimentos (4 oz. jar), drained and gently squeezed to remove some of the liquid If your pimentos are in strips be sure to chop them.

subheading: OPTIONAL smoky version:

¼ tsp smoked paprika

⅛ tsp liquid smoke

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Directions at myquietkitchen.com

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