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This tangy and salty concoction is a perfect when you want something cheesy AND parve. It pairs wonderfully with my Moroccan Spiced Carrot Salad, but it’s also great on almost any other salad, or with sliced apples, or on toast or tofu scramble…lots of possibilities.
1 cup raw walnut pieces
1/2 teaspoon salt
1 and 1/2 tablespoons nutritional yeast
1/4 tablespoon apple cider vinegar (optional)
Grind dry ingredients in the food processor until fine and mealy.
Add vinegar and pulse four or five times to combine.
Store in airtight jar in the fridge.
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