Guest guest Posted June 13, 2003 Report Share Posted June 13, 2003 I looked it up to put it here, it is hard to find. Keep this recipe because many things I will post in the future have this in them. Dragonfly's Bulk, Dry Uncheese Mix Ingredients: 3 cups raw, organic cashew pieces 2 cups either Red Star or Vegetarian Support, nutritional yeast 3 Tblsp seasoning salt 3 Tblsp garlic powder (NOT garlic salt) 3 Tblsp of onion powder (NOT onion salt) 8 Tblsp of arrowroot powder. Can use cornstarch, but it is not stringy like arrowroot. Directions: Using a VERY dry blender, blend the nuts till they are very fine. 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 bread and toast for grilled uncheeses...or look up my enchilada recipe and use it that way. Serves: many! Preparation time: 15 minutes __ IncrediMail - Email has finally evolved - Click Here Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 4, 2003 Report Share Posted July 4, 2003 i made this, and it's amazing!!!! i had to use part sunflower seeds because i ran out of cashews, but it still turned out great!!! i used the salsa option and made quesadillas. glitter , The Lady Dragonfly <theladydragonfly@c...> wrote: > I looked it up to put it here, it is hard to find. Keep this recipe because > many things I will post in the future have this in them. > > Dragonfly's Bulk, Dry Uncheese Mix > Ingredients: > 3 cups raw, organic cashew pieces > 2 cups either Red Star or Vegetarian Support, nutritional yeast > 3 Tblsp seasoning salt > 3 Tblsp garlic powder (NOT garlic salt) > 3 Tblsp of onion powder (NOT onion salt) > 8 Tblsp of arrowroot powder. Can use cornstarch, but it is not stringy like > arrowroot. > Directions: > Using a VERY dry blender, blend the nuts till they are very fine. 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 bread and toast for grilled uncheeses...or look up my > enchilada recipe and use it that way. > Serves: many! > Preparation time: 15 minutes Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 4, 2003 Report Share Posted July 4, 2003 I am SO glad. Perhaps you have hit on a great idea for those allergic to nuts! I will have to test this for my cookbook. I am glad you enjoyed it. Did you have a chance to go to vegweb.com, in the Recipe Section titled "Tried and True"? I have Dragonfly's veggie uncheese enchiladas and Dragonfly's uncheezy unchiken quesadillas...well that might not be the names I used, but they are under the "Burrito, enchilada" part of that section. If you like uncheese, you will like these and they call for the mix you made up. Thanks for putting a smile on my face. ---- Thursday, July 03, 2003 21:02:28 Re: Dragonfly's Uncheese Mix i made this, and it's amazing!!!! i had to use part sunflower seeds because i ran out of cashews, but it still turned out great!!! i used the salsa option and made quesadillas. :)glitter , The Lady Dragonfly <theladydragonfly@c...> wrote:> I looked it up to put it here, it is hard to find. Keep this recipe because> many things I will post in the future have this in them.> > Dragonfly's Bulk, Dry Uncheese Mix > Ingredients: > 3 cups raw, organic cashew pieces > 2 cups either Red Star or Vegetarian Support, nutritional yeast > 3 Tblsp seasoning salt > 3 Tblsp garlic powder (NOT garlic salt) > 3 Tblsp of onion powder (NOT onion salt) > 8 Tblsp of arrowroot powder. Can use cornstarch, but it is not stringy like> arrowroot. > Directions: > Using a VERY dry blender, blend the nuts till they are very fine. 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 bread and toast for grilled uncheeses...or look up my> enchilada recipe and use it that way. > Serves: many! > Preparation time: 15 minutes Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 4, 2003 Report Share Posted July 4, 2003 i've been trying to find inexpensive ways to eat vegan foods, and i have this TERRIBLE love for vegan cheese (though i hate the store bought stuff)....plus i'm working and taking care of a baby, so quick foods are also important! this works out really well for me, as a result. i'll definitely look for your recipes on vegweb too, thanks! glitter lady dragonfly wrote: I am SO glad. Perhaps you have hit on a great idea for those allergic to nuts! I will have to test this for my cookbook. I am glad you enjoyed it. Did you have a chance to go to vegweb.com, in the Recipe Section titled "Tried and True"? I have Dragonfly's veggie uncheese enchiladas and Dragonfly's uncheezy unchiken quesadillas...well that might not be the names I used, but they are under the "Burrito, enchilada" part of that section. If you like uncheese, you will like these and they call for the mix you made up. Thanks for putting a smile on my face. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 4, 2003 Report Share Posted July 4, 2003 --- Cherrie <res1djus wrote: > i've been trying to find inexpensive ways to eat > vegan foods, and i have this TERRIBLE love for vegan > cheese (though i hate the store bought > stuff)....plus i'm working and taking care of a > baby, so quick foods are also important! this works > out really well for me, as a result. i'll > definitely look for your recipes on vegweb too, > thanks! > > glitter LD's recipe does look great! There's also a cool cookbook that has dozens of recipes for different vegan cheeses called 'The Uncheese Cookbook'. It's available on Amazon. I'll post a few recipes from it here. ______________________ Want to chat instantly with your online friends? Get the FREE Messenger http://uk.messenger./ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 4, 2003 Report Share Posted July 4, 2003 thank you! i'll keep an eye out for the cookbook!! cherrie http://pages.ivillage.com/opheliabughttp://www.a-mommys-world.com/http://messageboards.ivillage.com/iv-bhvegetarian - MrFalafel LD's recipe does look great! There's also a coolcookbook that has dozens of recipes for differentvegan cheeses called 'The Uncheese Cookbook'. It'savailable on Amazon. I'll post a few recipes from it here.______________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2003 Report Share Posted July 14, 2003 Hi, I just joined this list and I am so happy I did! We love vegan cheese but they are so expensive for us. We have four children and the bar of cheese goes so quickly. I am so happy to know that I can make my own!!!!! Does anyone have a recipe for a mozzeralla cheese (my children's favorite) and a parmesan cheese to put on pasta? Thanks so much!! Cindy PS: I'll tell you alittle more about myself and my family in my next email when I have more time. Off to the garden right now!! , " glitterophelia " <res1djus@v...> wrote: > i made this, and it's amazing!!!! i had to use part sunflower seeds > because i ran out of cashews, but it still turned out great!!! i > used the salsa option and made quesadillas. > > glitter > > , The Lady Dragonfly > <theladydragonfly@c...> wrote: > > I looked it up to put it here, it is hard to find. Keep this > recipe because > > many things I will post in the future have this in them. > > > > Dragonfly's Bulk, Dry Uncheese Mix > > Ingredients: > > 3 cups raw, organic cashew pieces > > 2 cups either Red Star or Vegetarian Support, nutritional yeast > > 3 Tblsp seasoning salt > > 3 Tblsp garlic powder (NOT garlic salt) > > 3 Tblsp of onion powder (NOT onion salt) > > 8 Tblsp of arrowroot powder. Can use cornstarch, but it is not > stringy like > > arrowroot. > > Directions: > > Using a VERY dry blender, blend the nuts till they are very fine. > 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 bread and toast for grilled uncheeses...or look up > my > > enchilada recipe and use it that way. > > Serves: many! > > Preparation time: 15 minutes Quote Link to comment Share on other sites More sharing options...
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