This creamy, tangy spread starts with soaked cashews blended into a rich, coarse base, then whipped smooth with nutritional yeast, apple cider vinegar, and a hit of smoked paprika for that classic pimento cheese flavor. Diced pimentos fold in for pops of sweet brininess, while chives add a fresh, herby finish. Onion and garlic powder round out the seasoning, and a touch of hot sauce keeps things lively without overwhelming the tang. It chills up firm and scoopable, perfect for spreading on crackers, piling onto a sandwich, or serving alongside crisp veggies. Simple pantry seasonings and a food processor are all it takes to get there, making this a solid, crowd-pleasing option for a gluten free spread.
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Add the drained cashews to a food processor and process until they form a coarse, crumbly paste, about 1 minute, scraping down the sides as needed.
Add the dairy free cream cheese, vegan mayonnaise, nutritional yeast, apple cider vinegar, hot sauce, onion powder, garlic powder, smoked paprika, salt, and black pepper to the food processor. Process until the mixture is smooth and creamy, about 2 minutes, scraping down the sides once or twice.
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