Place the Brazils, nutritional yeast, garlic powder and pink salt into a processor and blitz until it becomes a coarse powder. This should only take 20-30 seconds and scrape down the sides so in blends evenly. Be careful not to over blend or the Brazils will start turning to a butter consistency.
Transfer to an airtight container and store in the fridge.
Experiment with different combinations of nuts and seeds for different flavoured ‘Parmesan’ or toast the cashews before blending. Macadamia nuts and sunflower seeds work well.