There is a chance that maybe, just maybe, this cashew-based spread is my favorite cheese. It is so creamy and so dippable. Spread this southern essential on crackers or veggies, put it on toast or bagels—however you want to serve it, every person who tries this cheese spread will never be the same. Who knew vegan cheese could be this jaw-droppingly amazing?
Serves: 4
1 cup (110 g) raw cashews, soaked (see here)
1 tbsp (15 g) tahini
3 tbsp (45 ml) fresh lemon juice
¼ cup (60 g) solid coconut oil
¼ cup (60 ml) water
1 tsp salt, plus more as needed
1 tsp onion powder
1 tsp garlic powder
¼ cup (44 g) diced pimentos
1 tbsp (15 g) sweet relish
3 scallions, finely chopped
Pinch of cayenne pepper
Crackers or vegetables, as needed
Drain the soaked cashews and add them to a blender. Add the tahini, lemon juice, coconut oil, water and salt.
Blend on high for 3 to 5 minutes, scraping down the sides of the blender as needed, until the cheese mixture is completely smooth.
When the cheese mixture is totally smooth, transfer it to a medium bowl. Add the onion powder, garlic powder, pimentos, sweet relish, scallions, cayenne pepper and salt to taste. Stir to combine. Taste and adjust the seasonings.
Chill the pimento cheese spread in the fridge for at least 1 hour—the cheese will firm up once it’s chilled.
If you want a thick and firm cheese, serve it right out of the fridge; if you want a softer cheese, bring it to room temperature before serving. Serve with crackers or vegetables.
Hot Tip: This cashew cheese base is great for all kinds of different flavors. You can use it with any add-ins you want, like garlic and herbs.