Plant-Based Pimento Cheese
A creamy, tangy spread built from blended cashews and roasted red peppers, thickened on the stove until it holds like real pimento cheese — no dairy required.
Ingredients
Steps
Add the cashews, water, drained roasted red peppers, nutritional yeast, onion powder, garlic powder, lime or lemon juice, and salt to a high-speed blender. Blend on high until completely smooth, stopping to scrape down the sides if needed.
Pour the blended mixture into a saucepan. Set over medium heat and bring it to a slow boil, stirring constantly so it doesn't stick or scorch, until it thickens to a spreadable consistency, 8 to 10 minutes.
Remove from the heat and let cool for a few minutes — it thickens further as it sits. Spread on crackers or bread, or serve as a dip. Store leftovers in an airtight container in the fridge for up to a week.
Notes
Why it thickens like cheese
Cashews bring fat and body; nutritional yeast brings flavor plus a little protein. The real thickening happens on the stove: as the puree heats past a simmer, those proteins set and moisture cooks off, turning a thin blended sauce into something that holds a spread-knife shape. Rush the heat and the bottom scorches before it thickens — keep it at a gentle, constant stir the whole time.
Brand note
Favorite jarred roasted red peppers for this: Vigo Roasted Red Peppers. Drain the liquid completely before blending, or the mixture starts too loose to thicken properly.
Blender matters
A high-speed blender (Vitamix-style) gets this fully smooth without soaking the cashews first. With a standard blender, soak the cashews in hot water for 15 to 20 minutes and drain before blending — it softens them enough to purée smooth.