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Fit the bowl of a food processor with the “S” blade (typically the standard blade) and add the raw cashew nuts, nutritional yeast, garlic powder, onion powder and salt.
Pulse until you have a fine meal that has roughly the texture of sand. Make sure you don’t overblend, as you will end up with a paste.
Transfer the vegan Parmesan cheese to a sealable jar. It will keep well in the fridge for a month.