Saturday, April 19, 2008


This is a dry vegan cheese sauce mix that I found on Veggies Unite. It is not really called Veggies Unite but that is how I have it bookmarked--actually I think that's what it used to be called. It's really

Dragonfly's Bulk, Dry Uncheese Mix

3 cups raw, organic cashew pieces

2 cups either Red Star or Vegetarian Support, nutritional yeast

3 Tbsp seasoning salt

3 Tbsp garlic powder (NOT garlic salt)

3 Tbsp of onion powder (NOT onion salt)

8 Tbsp of arrowroot powder. Can use cornstarch, but it is not stringy like arrowroot.


Using a VERY dry blender, blend the nuts till they are very fine. (I tried using the blender but switched to the food processor.) Then, blend in batches of about 1 cup and then mix in a dry container.You can keep this tightly covered in the frig for about 6 weeks.

To make up, add one heaping 1/2 cup of mix to 1 cup of water and stir over heat till 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. Serves: many! Preparation time: 15 minutes

This is what I made with the dry cheese mix.

3/4 pound of curly noodles

chopped broccoli

Boil pasta according to package directions and add broccoli during the last 2-4 minutes. Drain, and pour over sauteed veggies and uncheese sauce. Directions follow:

1 cup dry cheese mix

2 cups hot pasta water

green onions

yellow bell pepper

chopped mushrooms

fresh spinach

Saute green onions, bell pepper and mushrooms in extra virgin olive oil. Add cheese mix and water. Stir well, Add spinach, pour hot noodles and broccoli over and mix well.

Any veggies could be used, I think. This was good. There are a lot of suggestions of how to use this sauce mix on the web site.

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