Soaked cashews blend down into a coarse paste that turns silky smooth once processed with nutritional yeast, apple cider vinegar, and a hit of smoked paprika, giving this spread that classic tangy, savory depth. Diced pimentos get folded in for pops of sweet brightness and color, while chives add a fresh, herby finish if you want it. The texture lands right where it should be — thick, creamy, and scoopable — after a short chill firms everything up and lets the flavors meld. Hot sauce and garlic powder keep things lively, so a taste-and-adjust step at the end is worth doing before serving. Pile it onto crackers, spread it thick on a sandwich, or set it out with celery and carrots for dipping. It's a reliable, crowd-pleasing option to keep in your vegan recipe box for parties, potlucks, or lazy weekend snacking.
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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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