Altered from The Uncheese Cookbook, by Joanne Stepaniak
- 1 cup Nutritional Yeast Flakes
- 1 cup Raw Almonds, Blanched and Peeled
- ½ teaspoon sea salt
Directions: To blanch and peel the almonds yourself, soak them in boiling water for 5 minutes. The skins should pop off easily. Pat the almonds dry to remove excess moisture. Place all ingredients in a food processor or blender, and reduce to a fine powder. Store in the refrigerator for a fairly long shelf life.