It’s a staple in our fridge. We like to add it to marinara sauce or sprinkle it on pasta, sandwiches, pop corn, nachos, the list goes on. Whenever you want to add a tangy and cheesy flavor, this vegan cheese hits the spot.
- 1 cup raw almonds (can sub with pecans or cashews)
- 1/2 cup nutritional yeast
- 1/4 cup garlic powder
- pink salt (to taste) | can sub with sea salt
Place all ingredients in a blender and pulse. You want it crumbly, not sticky.
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