1 ¼cups walnut halves OR 1 ¼ cup brazil nuts OR ½ cup pumpkin seeds plus ⅓ cup hemp seeds(the pumpkin/hemp combo has a fairly strong hemp flavor, so if that's not your thing, increase the pumpkin seeds and decrease the hemp or sub sunflower seeds)
Preheat oven to 250 degrees and line a baking sheet with parchment.
Put the nuts or seeds in a food processor and pulse until a fine crumb texture. Add the lemon juice, salt and nutritional yeast and pulse a few more times to combine. Taste and adjust salt/lemon as desired.
Spread the mixture on the prepared pan and bake for ten minutes. Remove from oven and stir the mixture. If making the hemp/pumpkin combo, it might be done at this point. It should be dry but not browning. If the mixture still seems moist, return the pan to the oven and bake 3 to 5 minutes more, keeping an eye on it so that the nuts/seeds don't begin to brown.
Once dry, allow to cool completely. Store in an airtight container in the refrigerator, or freeze for longer storage.
As mentioned above, if you prefer a raw, no-bake version, simply replace the lemon juice with lemon zest (a very small amount; zest packs big lemon flavor). The sprinkle cheese will be ready to use straight out of the food processor. It's slightly more lemony and less tangy/cheesy this way but still delicious.Nutrition information represents walnut version.