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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?

YUMMMMMY!!! i had to sub. some ingredients and it was still great on my baked potato :) i can't wait to try it with all the actual ingredients next time. (scaled recipe down by a 6th, used half cashews, half sunflower seeds, sea salt, didn't have onion powder or arrowroot so i used cumin, paprika, cayenne, and some wholewheat flour.) Also added some parsley 'cause you can never go wrong with some green ;)  Thanks so much for this recipe!!! It's a definite keeper.

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For those who miss the neon-orange colour of commercial cheese-sauces, try adding a little turmeric - it will produce a mustard-yellow colour that is kinda cheesy.

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The first time I made this, I mixed it with taco seasoning and used it as a nacho dip. The second time I used it to make macaroni and cheese (with a little cayenne pepper to give it a kick). The third time (today), I mixed it with cayenne again, and put it in a burrito with black beans, cilantro, and vegan sour cream. This is such a versatile recipe. And YUMMO!!

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That is so funny!  I've done that too.  We love it THAT much!  :D

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is it bad that i eat this stuff dry by the spoonful sometimes?

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mm, I just made veggies and rice for lunch and made up some uncheese to pour all over them (photo is before I mixed it up), and I also added 4 tbsp to the chili I have cooking in the crockpot to make it chili con queso-ish.  Yum!

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Yummy!!!!  I have been wanting to make this forever, and I finally got around to it tonight.  IT"S SO GOOD!!!  Tired of nutritional yeast not stiicking to popcorn, I melted 1/4 c of this into 1/2 c of water and poured it over the popcorn and tossed.  So perfect.  And after tasting the sauce, I just know that this is going to make the best mac and cheese ever.  Thanks so much!  I know I will be using this for everything from now on...  And I love that I can keep it as a dry mix in the fridge and just whip up a little whenever I need it...  Best thing EVER!  :)

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TO THE ONE COUNTING CALORIES :  Obviously it is impossible for anyone to do any recipe exactly like another person - if that makes sense. However, there is a lighti n the dark for us calo-worriers : Calorie-count.com has a recipe analizer. (Although it is annoying at times.)

  Anyway, I hope it helps! Just head over to http://www.calorie-count.com and check it out if you want. If seems to work pretty well, despite its drawbacks.

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This is one of my favorite recipes, You can always find a stash of it in my cabinet.  I was wondering if anyone has the nutrition facts for this recipe.  I am trying to count calories...Does anyone know of a website that will convert recipes into nutrition facts? Thanks Joni

nutritiondata.com has changed my life.  this site will calculate recipes for you and give you every bit of nutrition data down to the lowliest amino acid.  It will also give you a print out of a USDA nutrition label for your recipes.
loveit loveit loveit

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To get the cashews smooth I use a coffee grinder, it works very well.

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