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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?

Lauren... someone above said they used some sunflower seeds instead. and i think almonds may work as well.

i have also used the seasoning portion, the cornstarch and a bit of the nuts and whipped it up w/ tofu to make a cheeze sauce. i added some veg broth as needed to smooth it out.

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I'm allergic to cashews.  (I know, I'm missing out on everything good, I'll never survive, etc.)  Does anyone know of something I could substitute?

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can anyone using Vege-Sal please look on the box and tell me how much sodium is in it per serving and how much a serving is?  Cause 3tbsp of salt seems like ALOT, I mean it sounds like enough to make u have a stroke or something LOL.  Has anyone tried this w/out salt & does it taste ok?

I believe I've used Vege-Sal, as well as other seasoning salts with no problems whatsoever.  This recipe mix makes many, many servings.  There's no need to worry about the salt.  If you desire, you could always leave the salt out, and add it to individual servings as you go through the mix.

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can anyone using Vege-Sal please look on the box and tell me how much sodium is in it per serving and how much a serving is?  Cause 3tbsp of salt seems like ALOT, I mean it sounds like enough to make u have a stroke or something LOL.  Has anyone tried this w/out salt & does it taste ok?

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I have a question.  If I use a food processor instead of a blender will it work just the same?  I'm afraid if I process the nuts until they are really fine I will end up with cashew butter.  Also, when the directions say to process one cup at a time, does that mean just the cashews or do you add the other dry ingredients and process the mix in batches?  Thanks for any help!  :)

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One of the best "cheese" recipes I have ever had.  And since its dry, I am planning to take it on my next backpacking trip. 

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Is onion powder, powdered dried onion or is it onion stock powder? What about garlic powder?

Onion powder and garlic powder are just dried, ground onions & garlic.  I usually just use fresh stuff, and add it as I'm making it up-it's all good.

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Our new favorite way to use this:  make up a thick-ish batch (ie, less water); remove from heat, add a few tablespoons of tofu cream cheese and some fresh basil.  Best sandwich spread ever!  Thanks a bunch Ms Dragonfly!

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This turned out very good.  I was surprised.  I am not a big fan of cashews and really don't like nutritional yeast but sinse I switched over from vegetarian to vegan a week ago I thought: I better learn to like nutritional yeast.  So I made this as a "cheese" sauce for my mashed potatoes, and it is very good.  I will be eating a lot of this I thing.  5 stars on this one from me.

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Anonymous

Is onion powder, powdered dried onion or is it onion stock powder? What about garlic powder?

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