3/4cuphot waterplus an optional extra tablespoon or two for desired consistency
Using a kettle or small pot, boil a cup or two of fresh water. (Since some will evaporate.)
Add all the ingredients using only 3/4 cup of the hot water to your blender and process until smooth and creamy. It will take about a minute or so for the walnuts to fully break down and become smooth. If needed, turn off your blender and start again until desired texture is reached. Taste for seasoning and adjust if necessary. If you like a thinner sauce, add an additional 1-2 tablespoons of water and re-blend.
No need to soak the walnuts if you've got a powerful blender. If not, soak them for 30 minutes in hot water and then drain before adding to your blender.If you're not using a powerful blender, turn it off, wait 30 seconds and start again until your walnut cheese is smooth. (This will help prevent overheating in a less powerful blender.)Add 1-2 tablespoons of additional hot water, as needed to reach desired consistency, if you prefer a thinner sauce.Change it up! If you'd like to switch up the flavours, sub the onion powder for garlic powder, paprika, smoked paprika, or any other spices you'd like. (Keep in mind darker seasoning will change the colour of your walnut cheese sauce.)Leftovers keep in a sealed container in the fridge for 3 days. Reheat before serving.