1 cup almond (with or without skins)** 4 tablespoons nutritional yeast 1 teaspoon garlic powder 1/2 - 1 teaspoon more Himalayan or Celtic Sea Salt Place almonds in the bowl of a food processor and pulse until you have a coarse meal. Add remaining ingredients and pulse a bit more until everything is mixed together and well-ground.
Store in the fridge in a tightly sealed container up to 2 weeks.
** For more digestible nuts, soak the almonds overnight in 2 cups of water and drain and rinse. Pat dry the almonds and then dry in a food dehydrator at 115°F for 1/2 hour. Alternatively, place almonds on a parchment lined baking sheet and bake in the oven using the lowest setting (approximately 150°) for about 15 minutes. Follow recipe above after drying nuts. Copyright Beth Nagle Griffin 2018 Please ask for permission to reprint these recipes.