In a food processor combine 1 cup raw cashews, 1/4 cup nutritional yeast, 1 tablespoon garlic powder, 1 teaspoon onion powder (optional) and salt to taste. Process just until the consistency of parmesan cheese. If you go too long, the cashews may turn into nut butter. Store in an airtight container in the refrigerator for up to 6 months.
