Paleo Classic Pimento Cheese Spread
Elevate your appetizer game with this creamy and flavor-packed Paleo Classic Pimento Cheese Spread! A wholesome twist on the southern favorite, this recipe is dairy-free and crafted from nutrient-rich raw cashews, nutritional yeast, and smoky paprika for that signature cheesy taste. Highlighted by the natural sweetness of roasted red peppers and the tang of apple cider vinegar, it’s perfectly balanced with hints of garlic, onion, and optional jalapeño heat. Quick and easy to prepare, this spread is ideal for dipping with veggie sticks, slathering on grain-free crackers, or transforming your sandwiches into something extraordinary. Whether you're following a paleo lifestyle or simply looking for a healthy twist, this vegan-friendly recipe will delight your taste buds while keeping you guilt-free. Perfect for make-ahead meals, parties, or snack time indulgences!
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Recipe Information
Ingredients
- 1 cup Raw cashews
- 0.5 cup Water
- 0.5 cup Nutritional yeast
- 2 tablespoons Fresh lemon juice
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Ground black pepper
- 1 cup Diced roasted red peppers (pimentos), drained
- 2 tablespoons Coconut cream
- 2 tablespoons Chopped green onions
- 1 tablespoon Chopped jalapeño (optional, for heat)
Instructions
Place the raw cashews in a bowl and cover with water. Let soak for at least 2 hours or overnight for best results. Drain and rinse the cashews thoroughly.
In a high-speed blender, combine the soaked cashews, 0.5 cup of water, nutritional yeast, lemon juice, apple cider vinegar, garlic powder, onion powder, smoked paprika, Dijon mustard, sea salt, and black pepper.
Blend on high until the mixture is smooth and creamy, pausing to scrape down the sides of the blender as needed. This process may take a few minutes.
Transfer the cashew mixture to a mixing bowl and gently fold in the diced roasted red peppers (pimentos), coconut cream, chopped green onions, and chopped jalapeño if using.
Stir well until all ingredients are fully incorporated, being careful not to overmix which could break down the texture too much.
Transfer to a serving dish, cover, and refrigerate for at least 30 minutes to allow the flavors to meld together.
Serve chilled with fresh vegetable sticks, grain-free crackers, or use as a sandwich spread option.
Nutrition Facts
Calories |
876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.1 g | 72% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1910 mg | 83% | |
| Total Carbohydrate | 78.9 g | 29% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 34.4 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1588 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
