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Place the cashews into a food processor. Add the yeast, salt, and garlic powder. Blend the ingredients until they form a grainy powder. Store the cheese in an airtight container in the fridge.

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You will need 3/4 cup (105 grams) of raw, whole cashews. Do not soak them ahead of time. You will need 3 tablespoons (25 grams) of nutritional yeast, 3/4 teaspoon of sea salt, and 1/4 teaspoon of garlic powder. Every so often, pause the food processor, and scrape any unblended mixture down the sides of the bowl. Keep pulsing and scraping until the mixture is grainy. Once you have a grainy mixture, your cheese is ready to use. Pour the cheese into an airtight container, such as a jar, and store it in the fridge. The cheese will last for 2 to 3 weeks. You should throw it out once it starts to look moldy or taste rancid. You can use this cheese on breadsticks, pizza, and even pasta.