I am so excited to share this recipe with you guys! I’ve made the ultimate vegan cheese sauce. It’s incredibly flavourful, and unbelievably EASY. This vegan walnut cheese sauce is my new go-to for vegan queso.
With only five ingredients required and five minutes to make, I have no doubt this will quickly become your go-to as well. Guaranteed!
There are a ton of vegan cheese recipes out there, some made with nuts, like my Vegan Mozzarella Cheese and others made with veggies, like this nut free Easy Vegan Cheese Sauce.
So how does this one stand out from the rest?
- It’s absolutely mouth watering. Yes, many cheese sauces are.
- No pre-soaking needed if you’ve got a decent blender!
- No chopping or cooking of any kind. (Quite possibly my favourite part.)
- It’s completely versatile, you may adjust to your taste.
- No weird ingredients!
- Ready in FIVE MINUTES or less! No joke, this sauce is ready in no time at all.
How to use walnut cheese sauce
You may use this sauce in any way you’d use queso, but one of my favourite ways is Nachos, of course. 😉
More ideas for this incredible cheese sauce:
- drizzle it on some bbq’d corn on the cob
- pour it into tacos or burritos
- stir it into chili
- drown your poutine in it
- drizzle it over Mexican stuffed peppers
- top your baked potatoes
- or truly just grab a spoon and chow down
I’m not even embarrassed to admit that the first time I made it, I couldn’t help myself and devoured it solo.
If you enjoy this cheesy recipe, which I know you will, you may also want to check out some of these!
- Butternut Squash Mac & Cheese [Vegan + Oil Free]
- How to Make Vegan Parmesan Cheese
- I Can’t Believe It’s Vegan Poutine
- Three Cheese Vegan Lasagna – Gluten Free
- Vegan Cheesecake Squares w/ Salted Caramel & Apple Walnut Topping
Servings: 6 Servings
Calories: 169kcal
Equipment
Ingredients
- 1 1/4 cup walnuts
- 2 tbsp nutritional yeast
- 1/2 tsp onion powder
- 1/2 tsp sea salt
- 3/4 cup warm water plus an optional extra tablespoon or two for desired consistency
Instructions
- Using a kettle or small pot, heat at least a cup or two of fresh water since some will evaporate.
- Then add all the ingredients with 3/4 cup of the warm water to your blender and process until smooth and creamy. It will take about a minute for the walnuts to fully break down and become smooth. If necessary, turn off your blender and start again until desired texture is reached. Taste for seasoning and add more salt if preferred. If you like a thinner sauce, add an additional 1-2 tablespoons of warm water and reblend.
Notes
This sauce tastes best warm, so serve immediately, or if you're making it ahead, you may reheat in a small saucepan.
If you do not have a powerful blender, soak your walnuts in hot water for 20 minutes and drain. Then follow the directions as usual. Soaking the walnuts will make them easier to break down.
Feel free to add more seasoning if desired. Some smoked paprika, cumin, or chili powder would also make great additions.
Store leftovers in refrigerator for 3-4 days and reheat before serving.
Nutrition
Calories: 169kcal | Carbohydrates: 5g | Protein: 5g | Fat: 16g | Saturated Fat: 1g | Sodium: 196mg | Potassium: 157mg | Fiber: 2g | Sugar: 1g | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
*Nutritional information is an estimate, calculated using online tools.
I just made this, and it’s great, but have you successfully froze it and found it to still be good?
Glad you like it Kelli. I haven’t tried freezing this one yet but I suspect it would be fine.
Sounds like this would be easiest with a food processor?
Hi Nicole, if you have a powerful food processor you may try it that way. It may take a little longer to fully break down so run it a little longer as needed. Hope you enjoy!