Dry cheeze sauce mix

[CrispyQ]

I finally tried this dry cheeze sauce mix from VegWeb:

http://vegweb.com/index.php?topic=7126.0


This stuff is great!! The dry mix is easy to make & when you want cheeze sauce you simply scoop dry mix into water or milk & heat. For really thick sauce use a 1-to-1 ratio. Add more liquid for a more saucy mix. You can add any seasonings or extras, like a dallop of mustard at cooking time. My husband loves this on baked spuds & I like it over pasta with chopped veggies on top. Next weekend I'm going to try making a salsa dip with it. :9

FYI, do not bring to a boil. Boiling breaks down the elasticity of the arrowroot. Also, many HFS have arrowroot in their bulk section much cheaper than the little spice bottle at the regular grocers.

It's kind of expensive with the 3 cups of cashews but I got about 10 cups of cheeze sauce over time. I'm making my second batch of dry mix today. ;)


on edit: I have tried the Road's End cheeze sauce mix & imo, this is better.

[peacebuzzard]

1. I just gave up (sigh) cheese.

In my quest to lower blood pressure (which is working)but, more important to me has been the animal rights aspect. (I am dead set against factory farming)
But, I still get fond memories of Blue Cheese, and cheese pizza.
One day I would like to find a truly humane cheese source where I know the cheese does come from a very happy Betsy who lives an idyllic life munching in a sunny pasture with a loving family taking care of her.

[yewberry]

2. Hi peacebuzzard!

This particular recipe is for a vegan "cheeze"--with all of the cashews, I'm not sure how the fat content is, but it's a vegan recipe.

Best of luck with your BP!

[peacebuzzard]

3. read that before my morning soy-cafe

looks like a great recipe. I will have to take better care of my reading habits after Sunday morning wake-ups at home!!

[CrispyQ]

4. I miss Gorganzola cheese the most.

I've come to like the cheeze replacements -- the sauce type things you make yourself & even Follow Your Heart's 'cheddar' flavor vegan cheese, but I wonder if there will ever be anything close to Gorganzola. ~~sigh

BTW, I omitted the seasoned salt in this recipe. I'm sure the fat content is high with all the cashews, but, hey, it's good fat! ;)