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