Add brazil nuts, pine nuts, hemp seeds, nutritional yeast, and salt to a food processor or a blender and pulse into a fine meal. If adding garlic powder, add at this time. If adding garlic-infused oil, add after the mixture is a "meal."
Taste and adjust flavor as needed, adding more nutritional yeast for “cheesiness” or salt for saltiness. Garlic powder adds more depth.
Store in a covered container in the refrigerator up to 2-3 weeks (sometimes longer). Perfect for toppings things like pizza, pasta, lasagna, vegan meatballs, and more!
*Recipe adapted from my post: How to Make Vegan Parmesan Cheese. *Nutrition information is a rough estimate. *Recipe makes ~1 cup vegan parmesan cheese. *Note: To avoid selenium toxicity (which is rare) try to avoid consuming more than 4-5 brazil nuts / day on a consistent long-term basis. It is rare, but consuming more than 60 brazil nuts in one day can increase risk for selenium toxicity.