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3/4 C raw cashews, unroasted, and unsalted
3 tbsp nutritional yeast
1 tsp salt
1/4 tsp garlic powder
Add all the ingredients to a blender and blend for a few seconds. Do not over-blend or you'll start to make vegan parmesan cashew butter and that's not as versatile, to say the least. Store in an air-tight container for up to a month. Bottoms up!