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Dragonfly's Bulk, Dry Uncheese Mix

What you need: 

3 cups raw, organic cashew pieces
2 cups nutritional yeast (I like Red Star or Vegetarian Support)
3 tablespoons seasoning salt
3 tablespoons garlic powder (not garlic salt)
3 tablespoons onion powder (not onion salt)
8 tablespoons arrowroot powder (can use cornstarch, but it is not stringy like arrowroot)

What you do: 

1. Using a very dry blender, blend the nuts until they are very fine.
2. Add all ingredients, and blend in batches of about 1 cup.
3. Mix in a dry container.
4. To make sauce, add heaping 1/2 cup mix to 1 cup water, and stir over heat until thickened.
Use less water and add salsa for queso dip. Pour over hot veggies and/or pasta. Spread on vegan bread and toast for grilled uncheeses, or look up my enchilada recipe and use it that way.
You can keep this tightly covered in the fridge for about 6 weeks.

Preparation Time: 
15 minutes
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

Freaking deliciousness! I made an enchilada casserole with this stuff mixed with some salsa and cilantro, omg so good! Wonderful recipe, thanks dragonfly!

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Just made this for mac and cheese and added one roasted bell pepper for color.  I thought this didn't taste like cheese but's pretty good.

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Good stuff!!!  I tried it on pizza tonight and it worked well.  Of course it didn't look like cheese, bro-in-law wouldn't try it (he's a die-hard meat eater), and husband says it tastes like chicken?  I don't know about that, lol.  I thought it tasted awesome.  Nice yellow color, and so convenient!  Always a plus.  This is going in my recipe box forever.  ;)b

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This was pretty good although i only liked it when i subbed "milk" for the water

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I saved this recipe to my recipe box forever ago and completely forgot about it until tonight.  SO happy I remembered it!  I made a veggie pot pie for dinner and used the cheese sauce as part of the filling.  My non-vegan husband loved it so much he ate half the pot pie!  I processed the heck out of the cashews but it was still a little grainy.  I think next time I'll try a spice grinder to make the mixture even smoother.  Other than that, this was the best nutritional yeast cheese recipe I've ever made!!! 

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wow.  i made this several weeks ago and had been using it sporadically on quesadillas but last night i came home hungry and needed something fast...threw it on pasta with a few splashes of rice milk and honestly....probably the greatest thing i've eaten in a long time. so simple, yet so delicious.  i think i'll go make some again right now...maybe with some broccoli thrown in for good measure. :)

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WOW! Thank you so much for this recipe-- I absolutely love it, & will definitely make it over & over. I followed the directions exactly, using home-made seasoned salt from the recipe offered somewhere in the reviews of this recipe-- turned out great. I feel positively SAD for the people in the world who have never tried this: it's that good. Thanks!

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I'll just echo everyone and say this...was...INCREDIBLE!  I proceeded to call my vegan sister and almost-vegan friend to rave about the greatest cheese replacement ever.  I used plain salt and not the full amount called for and it was still a bit too salty for me, but I'm not a huge salt fan.  I still LOVED it.  I used it in a quesadilla and then had some sauce left over and couldnt' let it go to waste so i dipped pretzal sticks into it until i had scraped the bowl clean.  I had also added a few dashes of cayenne pepper to the sauce for the quesadilla and it gave it the perfect amount of nacho-cheese kick.  I can't wait to use it on everything!!

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i was wondering how calorie dense it is because of the cashews.  I looked up all the ingredients and figured it out.
Not bad at all! way less fat and cals than real cheese.

1/2 c of the dry mix has 267calories
if you make the sauce with one cup water as instructed then each tablespoon has 13 calories
1/4 c of the sauce is only 52 calories

good thing because I just ate 1 entire cup of sauce - i love it!!!

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I just tried this recipe after having found Nutritional Yeast in my community.
I knew the general instructions on how to prepare, so I just took off on my own.  When I was emptying my blender glass, I noticed, at the bottom, under the blades, some almond, yeast and flavoring "paste".  So I dug it out and spread it crackers - lo and behold, something else delicious!

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