From the Uncheese Cookbook
1 c. nutritional yeast flakes
1/2 c. raw almonds, blanched* and patted dry
1/2 t. salt
Process until very finely ground and store in refrigerator.
*To blanch almonds, place them in enough water to completely cover. Bring to a boil and simmer for 1-2 minutes. Drain and allow to cool, or rinse under cold tap water for rapid cooling. Pinch skins between thumb and forefinger at the base of each almond. Skins will slip of readily.
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