Four ingredients, one appliance, and about the length of time it takes to find the lid.
This is the one we make most often and the one we’d start a person on, because there’s almost nothing to get wrong. It goes over pasta, over a salad, into pesto, onto a pizza — anywhere you’d have reached for the green shaker.
Ingredients
- 1 cup raw unsalted cashews
- 4 Tbsp nutritional yeast
- 1 tsp garlic powder
- Unprocessed salt (Himalayan, Celtic or Real Salt), 1/2 to 1 tsp, to taste
Method
- Put everything in a food processor or a sturdy blender.
- Run it until it’s fine — closer to flour than to crumbs. Not a powder exactly, but nearly. You shouldn’t see whole pieces of nut in it.
Notes
- Keeps in a sealed jar in the refrigerator for several weeks.
- There’s a window. Too coarse and it sits on the food instead of dissolving into it. Too far the other way and the cashews release their oil and you have cashew butter. You want it fine and dry, like a soft flour. Stop the moment it looks that way.
- Raw cashews give a cleaner flavor than roasted. Sunflower seeds or hemp hearts work if you’re avoiding nuts.
- Soaking isn’t necessary. Dry nuts grind better.
- Use unprocessed salt — Himalayan, Celtic sea salt or Real Salt. Standard table salt and most standard sea salt have been refined, and that processing matters more than the trace minerals people usually talk about.
Makes: About 1 cup
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- MyHDiet.com — plant-based nutrition, detox foundations, courses to help you learn the diet from your home
- CleanseYourBlood.com — circulation, nitric oxide and blood-flow support
- WipeOutToxins.com — toxin-free living and prevention
- AMPMForHealth.com — health for the rhythm of real life
- HealthRetreat.com — Hallelujah Diet Health Retreat
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