Recipe by The Gibraltar Vegan

It’s simple to make and keeps for a month in or out of the fridge.


  • 130 g cashew nuts (broken ones available from Ramsons are cheaper and ideal for this)
  • ½ tbsp garlic powder
  • 4tbsp nutritional yeast
  • 1 pinch salt


1.  Put all the ingredients into a blender and turn it on

2. Don’t over process it as you will end up with a less powdery cheese and more lumpy verging on a cheesy cashew nut butter