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4.545455
Ingredients: 

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)

Directions: 

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: 

Comments

Does this recipe really need another review?  Maybe not, but I don't care. :)  It is really good and so easy!  My "seasoned salt" was perhaps not as salty as some others, so I ended up adding a bit of salt to the finished sauce, which improved it greatly.  So, unless you need to limit your sodium, don't be too stingy with the salt as it does really add to the cheesy flavor.  I might try adding some lemon juice or miso to give it a little more tangy, cheddary flavor.

I tried this with tortilla chips, spread on bread, and with pasta.  Of course the pasta was my favorite, but I'm interested to try it on enchiladas and other stuff too.

As a side note, I made 1/3 of the recipe, which made about 2 cups of the dry mix.  I didn't have any arrowroot, so I used the same proportion of Wondra sauce flour (a fine flour that isn't supposed to clump in sauces), which I thought would be better for reheating than cornstarch.  It worked out nicely, and the cheese did reheat well in the microwave.

I might try replacing some of the cashews with oats, as others have suggested, to make a lower fat and cheaper version.

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Just an update - I found that the sauce with sauce flour substituted for the starch can be cooked in the microwave.  I stirred it about every 30 seconds, and it took about 2 minutes to thicken for some macaroni and cheese I was making.  Couldn't be easier!  The leftovers reheated really nicely too.

Oh yeah, I frequently cook one serving at a time in the microwave, even with the arrowroot.  I just use a mini-whisk to stir it after heating.  Of course, it may be dangerous for it to be that easy to prepare...

This stuff is the greatest thing ever.

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I looked through 10 pages of comments and am sad to discover that I am the only one incapable of grinding nuts into powder. Either it's not fine enough, or it's nut butter. :-(

Try it with a coffee grinder, (sans coffee), that worked for me before I had a vitamix.

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I looked through 10 pages of comments and am sad to discover that I am the only one incapable of grinding nuts into powder. Either it's not fine enough, or it's nut butter. :-(

My blender's a POS (anyone wanna donate a vitamix to a good cause, haha?!), so I definitely feel your pain! What I do is just grind a small amount at a time, 1-2 handfuls, pausing frequently to stir 'em around down by the blades with a thick knife blade or long spoon handle, until they're fine; then dump 'em in a big mixing bowl, and go again with another couple'a handfulls, etc etc etc until you've ground all the cashews. Takes forever, but worth it-- especially since when you're done, this recipe makes so much it lasts (well, usually!) a good while... Also, if I'm making any kind of sauce, I combine wet ingredients & (finished) uncheese mix in the blender until very smooth, before heating-- for queso, for example, I blend 1 cup uncheese + 1 cup water on 'liquefy' for a minute or so, then pour it into the saucepan & add rotel/ cumin/ cilantro/ whatever, to heat & finish... this gets it really creamy & smooth, without cashew chunks, even if your blender sucks. To me, it's totally worth the trouble!

Hope that's helpful!  :)

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Just an update - I found that the sauce with sauce flour substituted for the starch can be cooked in the microwave.  I stirred it about every 30 seconds, and it took about 2 minutes to thicken for some macaroni and cheese I was making.  Couldn't be easier!  The leftovers reheated really nicely too.

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I looked through 10 pages of comments and am sad to discover that I am the only one incapable of grinding nuts into powder. Either it's not fine enough, or it's nut butter. :-(

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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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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!

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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!

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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!

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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.

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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. 

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Anonymous

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

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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!

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Dragonfly, you're amazing! :P I actually just picked up all the original ingredients so that I could do this again without screwing with it so much. (Right down to buying Arrowroot at the health food store... apparently, it's hard to come by around here. I used cornstarch the first time.) It may be saying something that I've used almost this entire recipe (I measured it all out after I made it, and came up with enough dry mix to make 12 cups of cheese sauce); I'm the only one eating this stuff, and I usually only use a quarter cup of it at a time, so that means I've used this nearly 24 times in the last... month-ish...

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I tried this recipe last night, but I must have done something wrong because it didn't really thicken up.  I used 1/2 cup of mix to 1 cup of water but it was really thin, more like alfredo sauce than something that you could use in enchiladas.  I hope someone can tell me what I did wrong.  Even though I screwed it up it still tasted great though.  I can't wait to try it again.

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If your sauce didn't thicken up, did you use enough arrowroot?  I don't know for certain, but I think arrowroot can "grow tired" like baking powder and yeast can.  You could blend in some extra cornstarch too, and that would help. If you have tried both of these things, try adding more of the mix to the water.  A heaping 1/2 cup works the best to just 1 cup of water and whisk the devil out of it!

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I have not yet tried this but I'm looking forward to it after all the great reviews.  I just wanted to mention that 8 tablespoons is equal to half a cup.  Maybe that'll save you some measuring....

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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

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I worked out the nutrition facts for my version of this, and it came out to 12 half cup servings (one cup yield), each having about 210 calories.(All coming from healthy fats and a  nice helping of yeast and nut protein.) This will come out totally different for you, because I messed with a lot of the ingredients, but here's how I did it: I figured out the recipe's yield by measuring the whole mess after I mixed it up. After I figured out the total yield, then it was just adding all the calories from the ingredients (one cup of cashews = 640 calories, times 3, = 1920, ect.) and dividing by 12. This really doesn't help you much, if any. But the good news is, all my volumes stayed the same, even if I did screw with the ingredients, so therefore, you should still come up with about 12 servings.

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Anonymous

Be warned, this stuff is addicting! My husband & I love it! I took the advice of a member of the vegweb Q&A board & grind my cashews in a spice grinder. It's small, so it takes more time, but the results are worth it -- perfectly creamy sauce!  ;D

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can i make this without yeast? i dont have any right now...

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I'd say the nutritional yeast is key, since that's what gives it the cheesy flavor.

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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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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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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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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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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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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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Ok, after reading through all of the comments, I'd be a fool not to give this a try.

I have been dying for some cheese.

Question-would any old blender work alright?  I thought I remembered hearing something about not blending only dry ingredients.

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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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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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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 cooked this up with a boullion cube and used it as gravy! HOLY DELICIOUSNESS!

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i cannot say enough about this stuff. i used it on pizza with fake sausage, red and green bell pepper, onion and mushroom and my meat eating friend RAVED about it. more people need to try this recipe!

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MAKE THIS!! It is sooo awesome! In fact, it is even better than I'd imagined. Definitely addictive. So I did change the recipe abit cause I only had one cup of cashews. So here goes: One cup each cashews, sunflower seeds, oats. Instead of the seasoning salt I used two tablespoons of celtic sea salt, two teaspoons paprika and one teaspoon of cayenne. Delicious. I made a batch and added some salsa. With salsa and without, this is my brand new healthy comfort food... YummMmm! ;)

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loved the recipe. spaced out when i was adding the cornstarch, so i may not have added enough. it didn't get too thick when i made it. still the freakin jam though! i had it over steamed broccoli, yum!  i want to try the arrowroot next time though!

thanks so mcuh!

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Just another person chiming in to say how great this stuff is!  And by reading all these other reviews it seems very flexible too.  I didn't have cashews so I used 1/2 pine nuts and 1/2 sunflower seeds, and I also used cornstarch instead of arrowroot, but it still turned out delicious!

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I finally tried this recipe! It took some time finding some of the ingredients (mainly arrowroot and nutritional yeast). I used it to make nacho cheese and drizzled it onto some restaurant chips. It was good. But what made it much, much better was mixing some (hot) taco seasoning powder into it! My husband (a non-vegan) liked it even better than I did! The seasoning gave it a nice kick. Next time I will add less water, so that it will be a little thicker, too. Next on my list is to try it with macaroni. It's great that I have a batch in the fridge that I can dip into at any time--what a time saver! Thanks Dragonfly!

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I finally got my stuff together and made a trial batch of this-- even a half batch is a LOT of dry mix, hehe!  I am eating the test batch on pretzels as I type (messy keyboard! aaaah!) and cannot seem to set down the bowl... luscious.  My first taste (on a spoon) made me think "garlicky, oniony, Spike-y, yeasty" but I dipped it onto a pretzel to have a taste of it as a condiment, and ohhhh... so good. 

I cannot wait to do creative things with it. 

One question: it seems I did a sort of "meh" job of grinding the cashews (there are granular tidbits in the sauce, which I don't mind but I can foresee as spooking my non-vegan, meat-and-taters traditionalist mom)... how do I make them finer next time?

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i usually grind it in batches and it gets the major cashew clumps out.

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Last night I used a batch of this sauce (1/2 cup mix, 1 cup water) to make a spaghetti pie.  I just mixed it into about 8-10 ounces of cooked spaghetti (I cooked the whole box of spaghetti, then used about 2/3 of it for this) and turned it into an olive-oiled pie plate, then cooked it at 400 degrees F. for roughly 40 minutes.  Golden, toasty, crunchy in places, and perfect as a base to smother with leftover homemade pasta sauce!

Since the "spaghetti pie" I grew up with involves a ton of eggs, this was a resounding success-- it was so much nicer than the traditional thing, so crispy, chewy, and tasty.

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I'm sitting here, producing copious amounts of saliva (eww, I know), craving this like no other!! This is the first "uncheese" sauce I tried, and I'm hooked. I'm off to the store to get some cashews, I just have to have some, like RIGHT NOW!! Thank you so much for this wonderful creation!!

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I must say, I was a doubter. I never liked cheese that much, and nutritional yeast still kinda scares me. But oh my, is this stuff good. I didn't grind the cashews too fine (had to use a small food processor and got impatient) but it turned out fine and is amazing. I'm eating it on potatoes right now and it's fantastic.  It does have that cheesy flavor without being overly cheeselike, and the spices make it so tasty! I made a half batch this time, but I'll probably start making full batches from now on!

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

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

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SO HOW'D IT GO?

I wonder if anyone has thought of amaranth flour to replace arrowroot or cashews. It may work where nuts are a problem but i am unsure how the missing gelling attributes of arrowroot may affect this excellent recipe?

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Ticked off at the new vegweb layout, but here I am again! Dragonflys Bluck Cheese Powder forerever....

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I think I've already been on here and left a message about how much I LOVE this mix. I also have discovered the microwave trick, and, yes, it is dangerous that it's so easy to whip up a ramekin of cheese dip!!!! I always use Tony's instead of the season salt, just because that's what I keep in my pantry. Have impressed lots of anti-vegan-anything's with this uncheeze dip!!! Thanks again!! (You should totally package and sell this stuff!!!)

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I don't know if anyone else has mentioned this but, lately, I've been substituting besan (chick pea flour) for the arrowroot powder.  In my opinion, it's just as good and it's a bit more nutritious.

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First - thanks, this was awesome (as you already know)
One thing I will say is WAY too salty. I will use half the salt next time.
Also, I used the starchy water from boiling noodles to help thicken it for things like mac and uncheese. Works great!

Thanks again for an awesome recipe!

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Friggin brilliant!  ;)b Could do with a wee bit more cornstarch though maybe?

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What a brilliant idea! I'm wanting to try this, but reducing the cashew content as some commenters have.

However i can't tolerate oats (i'm gluten intolerant, and one of the gf people who also can't do oats :)). Any ideas for what else i could use? Quinoa flakes perhaps?

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I made this according to the recipe and made sure the arrowroot was fresh. My eyes rolled back in my head when I tasted this. THANK YOU!!!!! I cooked some bow tie pasta and stirred in the uncheese. It also reheated beautifully:>

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I looked through 10 pages of comments and am sad to discover that I am the only one incapable of grinding nuts into powder. Either it's not fine enough, or it's nut butter. :-(

My blender's a POS (anyone wanna donate a vitamix to a good cause, haha?!), so I definitely feel your pain! What I do is just grind a small amount at a time, 1-2 handfuls, pausing frequently to stir 'em around down by the blades with a thick knife blade or long spoon handle, until they're fine; then dump 'em in a big mixing bowl, and go again with another couple'a handfulls, etc etc etc until you've ground all the cashews. Takes forever, but worth it-- especially since when you're done, this recipe makes so much it lasts (well, usually!) a good while... Also, if I'm making any kind of sauce, I combine wet ingredients & (finished) uncheese mix in the blender until very smooth, before heating-- for queso, for example, I blend 1 cup uncheese + 1 cup water on 'liquefy' for a minute or so, then pour it into the saucepan & add rotel/ cumin/ cilantro/ whatever, to heat & finish... this gets it really creamy & smooth, without cashew chunks, even if your blender sucks. To me, it's totally worth the trouble!

Hope that's helpful!  :)

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I looked through 10 pages of comments and am sad to discover that I am the only one incapable of grinding nuts into powder. Either it's not fine enough, or it's nut butter. :-(

Try it with a coffee grinder, (sans coffee), that worked for me before I had a vitamix.

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