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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: 
Recipe Category: 


I am glad you all like it!  I found it so simple to make, to keep and to use, I just had to share it with all of you.  I love all the comments and I am going to be experimenting with other types of nuts as well. I will freely admit being terribly addicted to this.  When I am desperate, I toast a whole grain corn tortilla and spread leftover uncheese and salsa on it for a quickly quasi-dilla.  It is lovely in 7-layer bean dip with guacamole.  I love it stirred into chili beans for uncheesy bean dip.  If you thought that potatoes au gratin were a thing of the past, you'd be wrong, I have used this.  NOTHING beats it on pasta though.  As someone said, they add some red peppers to it make it more orange and I do this too.  I have rethought every inedible cheese dish I loved and missed (I am also lactose intolerant and veganism grew from that) and remade it with this. Oh oh!  Whole grain bread, spread with thick sauce, sliced onions, mushrooms and Roma tomato, more cheesed sliced bread on top, using Earth Balance to toast them...grilled uncheese!


This was delicious.  Had it on nachos tonight and I can foresee using it in many other ways.  Thanks Dragonfly!!!


I'm going to crazily comment on this recipe for about the fourth time.  I love this recipe.  It is so intensely good and easy and practical to make.  I could eat it on anything.  I have made it twice and loved it immensely both times.  I'm not even being hyperbolic.  I just love it. 


An Update: I've used this stuff three times since I made it. :D  I'm going to be spending a lot of money on cashews and nutritional yeast from now on, I think I'm addicted.


Wow, this stuff is awesome. I modified the crud out of it, due to not wanting to run to the store... I subbed roasted/salted sunflower seeds for the cashews, and only used 2 cups of them. I replaced the last cup with oatmeal. I blended those ingredients together, and proceeded with the rest of the recipe. I used one tablespoon of salt, one tablespoon of salt-free spike, and one tablespoon of seasoning salt, instead of just seasoning salt. I didn't have garlic powder or onion powder, so I substituted about 4 tablespoons of salt-free Garlic Pepper (good stuff, by the way,) for both. Despite my total butchering of the recipe, this is on the stove right now, and it tastes fantastic... Mmm; I think mac and cheese is on the menu tonight. Thank you!


I make a similar cheese, but not from a dry mix, so this will be handy.

To make this into a yellow cheese, I'd add (to the dry mix and water) half a red bell pepper and a tablespoon of lemon juice. Nummy!


so do you add the oats instead of the cashews? or do you add half cashews half oats? and is there a specific kind of oats you use? i am interested in trying your variation!


This is quite similar to something I make, though I add dry oats to the mix, in addition to the ingredients listed here. It adds even more creaminess, without more fat, though I do love cashews!



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