Dragonfly's Bulk, Dry Uncheese Mix
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)
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.
SO HOW'D IT GO?
Purely awesome. I finally made quesadillas, the filling being a mixture of prepared uncheese, cumin, cayenne, chili powder, diced onions, and cooked/drained black beans. Topped with salsa or guacomole, they were amazing! Omni friends loved em too.
Last night when DH and I got home from the Kerrville Folk Festival, we were too tired to go to the grocery store. We had some tortilla chips and I made the uncheese sauce from the bulk mix I'd already made up. We added a small can of chopped jalapenos and a fresh-picked tomato. My DH raved about how good it is! The omnivore loves it! I told him not to expect it to taste exactly like a cheese sauce but he said it was better than the cheese dip you buy in the jars on the chip aisle at the store.
Good stuff!!! I love it! How long will the dried powder keep in the fridge?
After all these good reviews I thought this sauce was going to be good. Lets just say I wasted my ingredients. Now I have this bowl of stuff i dont know what to use it own, but at the same time dont want to throw money away. I will stick with my own recipe for cheese, im tired of looking and being dissappointed. No one liked it and I cook for 9 on a daily basis. I will not be making this again. Taste nothing like cheese.
Oh.My.God.
This stuff is beyond fantastic. I was skeptical so I only made 1/3 of a batch. I used 1/2 c. almonds (no skins) instead of cashews, 1/3 c. NY, 1 T onion and garlic powder. I didn't have any seasoned salt so I figured that stuff was at least 1/3 salt and added 1 t. salt along with 2 1/3 T arrowroot. Cooked it up and mixed it with some cooked broccoli. This is amazing stuff.
I was looking for a way to re-create a broccoli and cauliflower gratin we had recently, in a way that wouldn't make my arteries hate me. I think this is it! I don't know if I will try some of the fat-lowering tricks mentioned or not. This is pretty fatty as it is, because of the nuts, but it's good fats, not at all like consuming butter and cheese. We will be having this with dinner tonight.
This is my first review of this recipe. I put off making it because I didn't know if I'd like it. I do!
If you have a cheap blender like mine, I suggest putting the cashews in the food processor before blending. Also, make 1/2 the recipe at a time.
I used this recipe to make Vegan Hamburger Helper (look for it in 1-6 weeks under misc. pasta!). Here is a picture. It was so good!
http://i146.photobucket.com/albums/r252/Pamelacooks/helper1.jpg
I finally made this stuff and it is phenomenal!!!! I think it would make an excellent base for a creamy potato soup. I had it on a baked potato last nite and I can't think of anything better to put on potatoes now. Or broccoli. Or anything for that matter. Yummmmmm!!!!
this is my THIRD time reviewing this recipe, and i'm doing so because i found another fabulous use for it. i used to loooooove bagels with cheese whiz (something my grandpa passed on to me, i guess) so take a vegan bagel, toast it, spread some earth balance all over, and sprinkle the dry uncheese mix on top, as is! it is sooooo good! tastes cheesey to me ;)
Instead of seasoning salt I use 2 tbsp celtic sea salt and 1 tsp cayenne and 2 tsp of paprika.
Just wondering: Is there a homemade substitute for Season Salt?
This is what I made... and there are a lot of recipes on the 'net.
1/4 cup sea salt
1 teaspoons Dry mustard
1/2 teaspoon Dried whole oregano
1/2 teaspoon Ground marjoram
1/2 teaspoon Dried whole thyme
1/2 teaspoon Garlic powder
1/2 teaspoon Onion powder
1/4 teaspoon Dried whole dillweed
1/2 teaspoon Dried Basil
1 teaspoon Paprika
Basically, I just added the herb/spices I like. I HATE celery and curry, so I didn't add them, but lots of recipes have them. And of course, I omitted the MSG, then poured it into an empty spice bottle with a shaker top. (I quadrupled the amounts so I made enough for the unchz, and to have some left over for my other foods.)
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