Vegan Pimento "Cheese" Spread
Ingredients
- ½ cup raw cashews, soaked and drained (see note)
- 1 small clove garlic, minced
- 1 tablespoon water
- 1 tablespoon extra virgin olive oil
- 1 tablespoon nutritional yeast
- 1 teaspoon white miso
- 1½ teaspoons fresh lemon juice
- ¼ teaspoon fine sea salt
- ⅛ teaspoon smoked sweet paprika
- ⅛ teaspoon ground cayenne (optional)
- ¼ cup shredded carrot
- ¼ cup coarsely chopped roasted red peppers, patted dry (see note)
- ¼ cup coarsely shredded zucchini (optional - see note)
Instructions
- Although I am by no means or vegan or dairy-free, I do like to incorporate vegan meals and snacks into my family's diet. I've found that when I create a vegan dish out of a familiar favorite, my husband and son get more excited to eat it. I usually stay away from nut-based cheeses because I can get carried away, and before I know it I've eaten a pound of nuts in one sitting. That's not exactly a healthy choice. In this recipe, however, I've bulked up your typical nut-cheese with peppers and carrots so I don't feel as weighed down after eating more than my fair share. Plus the bold spices keep me from overdoing it. This pimento cheese-inspired spread is delicious in sandwiches, on top of a veggie burger, or as a dip for veggies, chips, crackers, and bread.
- Combine soaked cashews, garlic, water, olive oil, nutritional yeast, lemon juice, sea salt, paprika, and cayenne (if using) in the bowl of a food processor or blender. Process until a paste forms (if you want a smooth texture, use a powerful blender rather than food processor), scraping down sides often.
- Add carrot and roasted red peppers and pulse until finely chopped and incorporated.
- Transfer mixture to a bowl, stir in shredded zucchini (if using). Adjust seasonings to taste and refrigerate until ready to serve. Best served cold.
