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Cashew Pimento “Cheese”


This cleaned-up, vegan version of the Southern classic tastes almost as good—and is way better for you. If you’re hosting a Derby Party (it’s May 6), this is sure to be a crowd-pleaser.

Makes about 2 ½ cups

1 ½ cups raw cashews, soaked in water for at least two hours or up to overnight

1 9.9-ounce jar piquillo peppers, drained

2 tablespoons spicy mustard

2 teaspoons worchestershire sauce

1 grated garlic clove

salt to taste

1. Combine the first five ingredients in a large bowl. Blend with an immersion blender until mostly smooth, but still a little chunky. Season to taste with salt and pepper.

2. Serve with crackers, crudités, or whatever your heart desires.