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Pimento "Cheese"

  • 3/4 cup cold water
  • 1 cup boiling water
    7 Tbsp "Emes" brand unflavoured vegetarian gelatin
  • 2 heaping cups raw, unsalted cashews
  • 1/3 cup nutritional yeast ("Brewers" yeast) flakes
  • 1 Tbsp salt
  • 3/4 tsp onion powder
  • 1 1/2 tsp garlic powder
  • 2 tsp mild paprika
  • 1 7oz jar sliced pimento
  • 1 Tbsp lemon juice (I use the frozen
    Minute Maid, or use fresh)


  1. Whiz the cashews in a food processor (or blender) until they are finely ground. Meanwhile, measure the cold water and sprinkle the gelatin into it; stir to wet and mix the gelatin.
  2. When cashews are ready, add the gelatin to them, then pour in the hot water. Whiz for a minute or so to thoroughly mix everything. Add all of the rest of the ingredients EXCEPT the pimentos. Whiz to liquify. You may need to stop a couple of times to stir the cashews up from the bottom of the blender.
  3. Last, add the pimentos and whiz just enough to mix them in without chopping them to pieces. You might also like to mix in a few sliced green olives.
  4. Pour the mixture into a 1 1/2 quart container and chill until firm.

This will make a spreadable "cheese."


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