Vegan Pimiento Cheese (Inspired by recipe from Husk Restaurant)

Step 1

In a food processor or high speed blender, process cashews until finely chopped. Add in nutritional yeast, lemon juice, mayo, hot sauce and spices and process until well blended. Mixture will be paste like.

Step 2

Stir in pickles, peppers and brine and taste. Adjust seasoning and acidity with salt, lemon juice and sugar (sugar in 1/4 tsp portions). Because of the different flavours of the variety of mayo, pickles and peppers available, this step is really important. The pimiento cheese should be savoury with just ahint of sweetness and well-balanced acidity.

Step 3

Place in a tightly sealed container and refrigerate until ready to serve. The pimento cheese will keep for a few days in the refrigerator....if it lasts that long!