Cashew Parmesan Cheese

This vegan and dairy-free cheesy like alternative is delicious on veggie pasta and can be sprinkled on top of anything else you desire. Try it on The Minimalist Baker’s Vegan Zucchini Gratin. Adapted from Minimalist Baker

3/4 cup raw cashews
3 Tbsp nutritional yeast
3/4 tsp salt
1/4 tsp garlic powder

Pulse all the ingredients together in a food processor until it approximately looks sort of like almond meal. Refrigerate until ready to use. Keeps for up to a month.