Vegan Pimento Cheese

thevegan8.com

Carol Ann Tee

1 ½ cups (225g) raw unsalted cashews, soaked overnight, DO NOT SKIP THIS STEP

2 ½ tablespoons (37g) plain (not seasoned) rice vinegar, please do not sub with another vinegar!

2 teaspoons Sriracha sauce (adds LOTS of depth of flavor, a slight kick and a hint of sweet)

1 tablespoon (15g) tomato paste

1 tablespoon (15g) fresh lemon juice

3 tablespoons (45g) water

3 large garlic cloves (11g), roughly chopped (don't be shy, this adds lots of flavor)

1 teaspoon regular paprika

¾ teaspoon fine salt

¼ cup (60g) diced pimentos (make sure you drain them FIRST from the jar before measuring)

note: Note: For this recipe and all of my recipes where I use a food processor, I use this Cuisinart I've had this one for years and love it! It's very powerful and makes homemade nut butters and purees a breeze.

Directions at thevegan8.com

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