- 1 cup raw, unsalted cashews (150 g)
- 4 tbsp nutritional yeast
- 1 tsp garlic powder or 2 cloves garlic
- 1 tsp salt
- Add all the ingredients to a food processor and pulse until well mixed.
Be careful not to over-process. You don’t want cashew butter!
Use it as you would use grated, dry, Parmesan cheese. This will not melt!
Keep the leftovers in a sealed container the fridge for several weeks if using garlic powder or up to a week if using fresh garlic .