This recipe is from Mackenzie and Kathy Feldman’s Groundbakers, a cookbook-in-progress. Read the story here.
Make ¾ cups
¾ cup cashews, soaked overnight, rinsed, and drained
3 tablespoons nutritional yeast
½ teaspoon salt
¼ teaspoon garlic powder
Preheat oven to 200°. Place soaked cashews on a baking sheet and bake for 1 hour until thoroughly dry.
Place dried, soaked cashews in a blender or food processor along with the rest of the ingredients and mix/pulse until a fine meal is achieved.
Store in the refrigerator to keep fresh. Lasts for several weeks.