Vegan Pimiento Cheese Dip

Instructions

1. Step 1

   Bring 2 cup (480 ml) water to a boil. Put the cashews in a medium bowl, pour over the boiling water, and soak until softened.

   Timer: 30 min (fixed)

   Ingredients used: 200.0 gr Cashew, 480.0 ml Water

   Cookware: Kettle, medium bowl

2. Step 2

   Drain the softened cashews thoroughly and discard the soaking water.

   Cookware: fine mesh strainer

3. Step 3

   Put the soaked cashews in the blender with 4 tbsp (60 ml) water, 1 ¼ piece pimiento, vegan mayonnaise, nutritional yeast, lemon juice, vinegar, mustard, onion powder, garlic powder, paprika, cayenne, salt, and black pepper. Blend until creamy, stopping to scrape down the sides as needed.

   Timer: 2 min (fixed)

   Ingredients used: 10.0 ml Apple Cider Vinegar, 1.0 gr Black Pepper, 0.5 gr Cayenne Pepper, 10.0 gr Dijon Mustard, 3.0 gr Fine Salt, 1.0 gr Garlic Powder, 15.0 ml Lemon Juice, 20.0 gr Nutritional Yeast, 2.0 gr Onion Powder, 60.0 gr Pimiento Pepper, 1.0 gr Sweet Paprika, 60.0 gr Vegan Mayonnaise, 60.0 ml Water

   Cookware: blender, rubber spatula

4. Step 4

   Fold the remaining 1 ¼ piece (60 gr) pimiento into the blended dip, then transfer it to a serving bowl.

   Ingredients used: 60.0 gr Pimiento Pepper

   Cookware: rubber spatula, serving bowl