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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?

I make this all the time.  It works great on everything from nachos to lasagna dishes.  Thanks for the recipe!

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And WHY isn't this recipe in the Most Popular recipes at the bottom the main page? Come on y'all, get some comments onto this sucker! :D

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i still love this stuff! last night i mashed some tofu with fresh basil, parsley, oregano and garlic. added the juice of half a lemon and some more nutritional yeast. then poured a jar of pasta sauce and this stuff in a pot and let it simmer. put that over some whole wheat pasta with a touch of crushed red pepper and it was absolutely delightful. this stuff has worked with nachos, pastas, as a dip and as a dressing and as the base of a creamy sauce. incredible!

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One day when I was eating cashews, I thought they tasted kinda cheesy, then I found this recipe.  It is a lifesaver!  So good on everything from nachos to pasta.  I add 3/4 cup to one cup of water and about 1/4 salsa.  It actually goes in the fridge pretty well mixed up.  Just have to reheat it and maybe tweak it a little.  Thank you for this recipe.

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Like everyone else, I love this stuff!  It is so versatile (pasta, steamed veggies, baked potatoes, nachos, dip, mixed with chili beans for a great burrito filling...). I'm ashamed to admit this, but it actually tastes good dry (not mixed with water) on a spoon.  OK, I'm not too ashamed.  :) This is also much healthier than traditional nutritional yeast cheeses that use margarine as the fat.  In my mind, the cashews bring a certain amount of sweetness that is really, really good.  The only thing I don't like about the recipe as written is that I think there is a little too much salt, but then again I think most recipes call for too much salt--I usually halve it.  I also run the finished mixture (dry plus water) through a blender--before or after heating--to get it really smooth.  Thanks for a staple in my kitchen!

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I made this with the oatmeal and sunflower seeds and Mmm Mmm Mmm! Good stuff! Also used soymilk while cooking it instead of water. It seems to work best with half soymilk and half water.

I can't wait till I get some cashews so I can try it with cashews.
I think this just might have replaced my old nutritional yeast recipe. Wait, let me check................. yup, replaced. ^_^
This is SO amazingly convient besides just being damn tasty, I love it!

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my goodness, this stuff is like heaven! i used 1 1/2 cups raw cashews and 1 1/2 cup quick oats because i wanted to cut down on the fat a little. it tastes incredible and i think next time i will use only one cup of cashews! A+ recipe. you are a genius!

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Ok, so far I've made this mixed with chili, over baked potatoes, over steamed veggies, and today I poured the last bit over whole wheat fettucini with cracked black pepper and tossed with garlic, arugula, and tomatoes. It was creamy and wonderful, and I think my favorite way to use this incredible sauce. I am going to make some more of the mix tomorrow and definitely going to make the whole batch this time. Brilliant recipe.

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I can't believe it's not cheese! I quartered the recipe, as I only have a small food processor, but I should have just made batches, because this stuff is amazing! I blended some of the finished cheese sauce test batch with some leftover chili for chili con queso dip. Now I have to have people over to help me finish it, or I will probably eat it all myself!

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I have posted about this recipe before, I absolutely LOVE it, I use it for everything, tonight I mixed a cup of it with a can of spinach and a cup of soy milk for a "creamed spinach" effect...Anyhow, I finally went through and figured out the actual nutritional facts on this stuff.  (it might be slightly off, because I rounded to whole numbers)

Whole Recipe:
3903 Cal, 202g fat (38g sat), 0 chol, 16281mg sodium, 11601mg potassium, 342g carb (141g fiber), 296g protein

Broken down to 1 tblspn:
35 Cal, 2g fat (.3 sat), 0 chol, 144mg sodium, 103mg potassium, 3g carb (1g fiber), 3g protein

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