Vegan Pimento Cheeze Dip

Vegan Pimento Cheeze Dip

Serve this vegan version of the classic Southern cheese dip with crackers, on a burger, or in a grilled “cheese” sandwich.
Servings
2 servings
Prep time
10 minutes
Cook time
n/a
Passive time
n/a

Ingredients

  • 1 cup raw Cashews (soaked and drained, if desired) (130 g)
  • ¼ cup Nutritional Yeast (15 g)
  • 1 tsp Kosher Salt
  • ½ tsp Mustard Powder
  • ½ tsp Onion Powder
  • ¼ tsp Garlic Powder
  • ¼ tsp ground turmeric (optional, for color)
  • ⅛ tsp Paprika
  • 1 Tbsp Lemon Juice (15 mL)
  • 1 Tbsp Rice Wine Vinegar (15 mL)
  • ⅓–½ cup Water (80–120 mL)
  • 1 cup Shredded Carrots (110 g)
  • ½ cup diced canned Pimentos, drained (100 g)
  • Dash of Hot Sauce, if desired

Instructions

  1. Place cashews in a food processor and process to a coarse meal. Add nutritional yeast and spices and pulse to evenly distribute. Add lemon juice, vinegar and ⅓ cup water and puree, adding additional water as needed, to make a thick and creamy consistency.
  2. Place cashew mixture in a bowl and fold in shredded carrots and diced pimentos. Season to taste with hot sauce. Serve immediately or cover and store chilled until ready to use.

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