Instant Cheeze Sauce Mix


3 cups raw cashew pieces
2 cups nutritional yeast (not brewers or baking yeast)
3 T seasoned salt
3 T onion powder or granules
3 T garlic powder or granules
1/2 cup arrowroot powder or corn starch

Low Sodium Option
Replace seasoned salt with 1 Tablespoon sweet paprika and 1 Tablespoon (or less) salt. Increase onion powder to 4 Tablespoons.


  1. Using a VERY DRY blender, food processor or nut/coffee grinder, blend the nuts till they are very fine.
  2. Remove nuts to bowl, mix in other ingredients, then reblend 1 cup at a time.
  3. To use, whisk 1/2 heaping cup of mix into 1 cup of water and stir over medium heat until thickened.
  4. Blend a 4 oz jar of pimentos and add to sauce while cooking for a cheddar cheese color.
  5. Store in an air tight container or place 1/2 heaping cup in zippered bags.

Keeps about 6 weeks when tightly covered in refrigerator, or freeze for up to a year. Pour over hot veggies or pasta. Use less water and add salsa for queso dip. Spread on vegan bread and toast for grilled cheeze sandwiches. Also great on enchiladas or burritos. Add to veggies and beans for burrito filling. Its ready in just a few minutes!

Compliments of KBLN Better Life Television

Better Life Broadcasting Network •