Recipe by The Gibraltar Vegan instagram.com/thegibraltarvegan

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

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Vegan since 2015, she is a lover of food and loves to try out new dishes, be it at home or dining out. This passion for creating new dishes led her to invent easy, tasty recipes that anyone can try, and that are now shared with The Gibraltar Magazine readers. Her gnocchi pesto dish is a firm favourite with everyone who has tried it. She loves opening her cupboard, and like an artist who mixes their paints to create new colours, she likes to combine, add and marry up foods with each other to create new dishes. Her mother used to say to her “You have to eat your mistakes”, luckily she said she doesn’t make too many but they are always eaten.