clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

paleo pimiento cashew cheese dip {vegan + paleo}

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Nyssa Tanner
  • Total Time: 1 hour
  • Yield: 6 servings 1x


Paleo pimiento cashew cheese dip is the perfect whole food + dairy free swap for a southern classic!


  • 1 cup raw cashews 
  • boiling water 
  • 1 1/2 cups marinated cherry peppers (pimiento peppers – can usually be found at your grocery stores anti pasta bar)
  • 1 tbsp white wine vinegar 
  • 1 tsp lemon juice 
  • 1 tbsp nutritional yeast 
  • 1/2 tsp garlic powder
  • 1/2 tsp hot sauce (optional, or to taste)
  • 2 tbsp boiling water
  • 1 tsp olive oil 
  • 3/4 tsp salt 
  • vegetables, chips or crackers for serving


  1. In a heat proof bowl, cover cashews with boiling water and let sit for at least 40 minutes, but up to several hours or overnight. 
  2. Drain cashews and add to the food processor along with marinated cherry peppers, 2 tbsp hot water, white wine vinegar, lemon juice, nutritional yeast, garlic powder, olive oil, salt and hot sauce.
  3. Process for several minutes, stopping every so often to scrape down the sides until very smooth.
  4. Taste, adjust salt/vinegar if desired and serve with all the things to dip! 


  • Can also be made using a high speed blender. This option may require a little more boiling water/olive oil to get the motor running smoothly.
  • Will last about 5-6 days in the refrigerator.
  • Prep Time: 1 hour