Cashew Cheeze Pimiento

Ingredients

• 1 cup unsalted unroasted whole cashews
• 1 big red bell pepper, roasted (canned/jarred okay too)
• 2 tbsp vegan mayonnaise
• ¼ cup vegan butter or refined coconut oil
• ¼ cup cold plant milk or ice cold water
• 2 tbsp rice vinegar (if using other vinegars, start with 1 tbsp)
• 2 tbsp nutritional yeast
• 2 tbsp sugar or maple syrup, to taste
• 1 tsp kosher salt, to taste

Instructions

1. 11.Soak cashews in boiling hot water for 15 minutes or in cold water overnight. Drain before use.
2. 22.Mince the roasted red bell pepper and fry in a lightly oiled pan until soft and slightly charred (skip if using canned/jarred version).
3. 33.In a blender, combine soaked cashews, half of the roasted red bell pepper, plant milk, rice vinegar, nutritional yeast, salt, sugar, butter, and mayo. Blend until smooth.
4. 44.Add more plant milk/water to adjust the consistency. Taste and adjust seasonings. Blend again.
5. 55.Fold in the reserved minced bell pepper into the mixture.
6. 66.Refrigerate for 1-2 weeks and serve with toast, salads, pastas, pretzels, crackers, chips, or more.