A southern classic, pimento cheese is usually made from cheddar cheese and cream cheese, mixed with chopped pimentos. This cashew-based recipe tastes exactly the same without the dairy. The secret ingredient is cooked rice. It comes together in minutes in a blender. Adapted from myquietkitchen.
Pimento Cheez
Tangy, slightly smoky, and rich.
Servings: 0
Equipment
- blender
Ingredients
- 1 cup raw cashews
- 1 cup cooked rice white or brown
- 1/3 cup water
- 2 tablespoons lemon juice
- 1 tablespoon rice vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 teaspoons hot sauce
- 1 teaspoon sea salt
- 1/3 cup chopped pimentos 4-oz jar, drained
- 1/4 teaspoon smoked paprika
Instructions
- Boil the cashews in water for 10 minutes to soften. Drain.
- Put all the ingredients EXCEPT rice and pimentos into a blender. Blend until smooth.
- Add half the pimentos and blend again until they are incorporated.
- Scoop the mixture into a bowl.
- Chop the remaining pimentos. add them, with the rice, into the bowl, and stir until mixed.
- Cover with plastic wrap, pressing onto the cheez to protect it from air. Refrigerate for a few hours or overnight to allow the rice to absorb the flavors.