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 tablespoons nutritional yeast

2 tablespoons lemon juice

1 tablespoon rice vinegar

½ teaspoon garlic powder

½ teaspoon onion powder

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

1 teaspoon fine sea salt

⅛ teaspoon 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 teaspoon smoked paprika

⅛ teaspoon liquid smoke

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Directions at myquietkitchen.com

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