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.