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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 just tried this recipe after having found Nutritional Yeast in my community.
I knew the general instructions on how to prepare, so I just took off on my own.  When I was emptying my blender glass, I noticed, at the bottom, under the blades, some almond, yeast and flavoring "paste".  So I dug it out and spread it crackers - lo and behold, something else delicious!


I used almonds instead of cashews and added dry mustard to the mix.
Words cannot describe how I feel about this concoction  :)>>>
This could be the key to making me completely vegan! (I'm a cheese addict)


;)b  this stuff is delicious!  I ahve used it several different ways, including in a quiche, and it always tastes yummy.  I followed the exact directions and used Vegesal as my "seasoned salt".


This is delicious...since starting a vegan lifestyle i have been missing cheesy stuff!  This is really is a great recipe...yum! yum! yum!  it mixes up so nice ... it cooks on the stove wonderfully and it is smooth and has lots of flavor.  It is great with blue corn chips  or on a piece of w/w bread with a slice of tomato.  I am sure i will be using this recipe over and over again....Thanks Dragonfly...


I made mac and cheese with this, and it was good. However, I added about 1 or 2 tablespoons of paprika, and I think it made these cheese taste less bland, and added a nice color.


THIS IS GREAT!! We use this at least once every couple of days for all kinds of recipes.  The variations are endless!  One favorite so far was pouring some over pasta with broccoli and baked sweet potatoes, with some tarragon and lemon juice thrown in. Tonight we sprinkled a bit into a vegan crumble/dandelion greens sauce, just enough to give it some 'body'.  A kitchen standard. Thank You!




I don't need to repeat how great this is--it's REALLY good. I like my cheez sauces queso-y, so I add chile powder and cumin (not to the whole bunch, though--just to individual servings)

I figured out another great use for it today--I took some of the dry uncheese mix and mixed it in a container with apple cider vinegar, and voila--salad dressing! (Probably would be even better with some oil.)


Seriously? Seriously?! This was all kinds of amazing.  It completely lived up to my expectations.  Next time I will try subbing half of the oats because cashews are hella expensive.

I put this over pasta, of course, and I used the water from the pasta I was boiling to mix the uncheese mix because of all the starches in the water to make it a bit thicker.  It was absolutely perfect.

Can't wait to keep experimenting with it.


I haven't made this yet but can yeast you buy at the store be used? I didn't realise nutrional yeast was different than baker yeast. Can I still use it in this recipe and it will work???  Hurry before my 5 yr eats all the cashews

No, do not use baking yeast.  They are not interchangeable at all.  Maybe this will help:

thanks for quick reply...oh well it will have to wait until tomorrow and I guess I've got a ton of bakers yeast to return to the store. Tomorrow I'll get the right stuff at the natural store.



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