Pimento cheese is a Southern staple that’s traditionally made with grated cheddar, a dollop of mayonnaise, and pimento peppers. So what’s a vegan to do? Whip up this dairy-free spread, of course! We use trusty plant-based ingredients like soaked cashews (for extra creaminess) and nutritional yeast (for cheesy-without-the-cheese flavor). Serve it at a party or potluck and even your meat-eating guests will fall in love.
Yield: 3 cups
Active Time: 15 minutes
Total Time: 20 minutes
2 roasted bell peppers
2 cups Thrive Market Raw Cashews, soaked overnight
½ cup water
1 tablespoon Thrive Market Organic Apple Cider Vinegar
¼ cup nutritional yeast
1 tablespoon Thrive Market Organic Virgin Coconut Oil
2 teaspoons Thrive Market Organic Paprika
1 teaspoon sea salt
1 teaspoon Thrive Market Organic Garlic Powder
½ teaspoon Thrive Market Organic Cayenne Pepper
Add all ingredients to a food processor or high-speed blender and process until very smooth, about 1 to 2 minutes. Scrape into a bowl and serve with crudites and crackers, or refrigerate in an airtight container for up to 5 days.
Recipe credit: Angela Gaines
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