Place all the ingredients in a food processor or blender and use short pulses until you have a fine, powdery crumble. Note: If using a blender, be careful not to overdo it. Blenders are powerful and can quickly turn the cashews into a clumpy paste. Depending on the blender, you may only need a few one-second pulses.
Adjusting the flavour: If adding more salt or garlic powder, only add a little at a time. If you want more nutritional yeast, you can add this more liberally. If blending to mix the additional amounts, be careful not to overdo it.Other nuts: Most people go with cashews since they’re creamy and have a relatively neutral flavour. While I haven’t experimented much with other nuts in this recipe, I’ve seen it done with walnuts, almonds, and pine nuts. I’d recommend using skinless and unsalted versions of these if you’re wanting to try them out.Without nutritional yeast: If you don't have nutritional yeast or don't want to include it, try adding in herbs such as dried oregano or dried basil for extra flavour.Gluten-free: This recipe is 100% gluten-free as written.Storage: Transfer to an airtight container and store in a cupboard for up to a week, fridge for up to two weeks, or freezer for up to six months.If you liked this recipe, you might also enjoy: