Monday, May 6, 2013

Zesty Mexi Chia Cheese

I ran out of my Wayfare We Can't Say It's Cheese in Mexi Cheddar flavor the other night, but I've been using the pack of tortillas I bought last week for quick dinner dishes to finish them up. That was my plan for tonight's dinner too.

I didn't want to go to the store and I wanted to try something new in terms of vegan cheese sauce. There's nothing better than that slightly spicy, zesty taste that comes along with Wayfare's Mexi Cheddar cheese spread. I've also read the label countless times, wondering how they created something so good. It's also a Made in Montana product! Wayfare We Can't Say It's Cheese spread is mainly oat-based and the first ingredients are prepared oats, made with water. I've also been looking around at chia seed-based vegan cheese sauces, like the Chia Cheeze Sauce made by Heidi Ho Veganics. I might just have to order myself a jar soon!

After a few Google and Pinterest searches, I also found this recipe for "Chia Chili Cheese." Since I'm avoiding making a trip to the grocery store, I looked over the recipe for Chia Chili Cheese on and it starts off by mixing 2 tablespoons of chia seeds in 1/2 cup water and letting the chia seeds "gel" for about 10 minutes. I have water and I have chia seeds. I also have rolled oats in my pantry, so I got out my small food processor, a string of ingredients both fresh and in the pantry and got to making my own Zesty Mexi Chia Cheese. Prepared oatmeal and chia seeds help thicken the sauce and the nooch adds that cheesy cheddary flavor you want with your dinner.

Think of this cheesy sauce as part queso to scoop up with your tortilla chips, part thick cheesy goodness and a great addition to your Mexican-themed dishes or something to make quick and bring along to your next get-together. It should last a few days stored in a sealed container in the refrigerator. Another great aspect of this recipe is that you can tweak the saltiness and spiciness to your taste level! I put my smoked paprika, liquid smoke and sriracha sauce to use with this cheese sauce.

Yesterday may have been Cinco de Mayo, but that doesn't mean the buck has to stop there!

Zesty Mexi Chia Cheese

• 2 tablespoons chia seeds mixed with 1/2 cup water, set aside and let "gel" for at least 10 minutes
• 2 tablespoons diced onion
• 2 tablespoons salsa
• 1 tablespoon low sodium soy sauce
• 1/4 to 1/2 cup nutritional yeast flakes (Start with 1/4 cup and add more nutritional yeast flakes if you want a "cheesier" taste.)
• spring of sea salt
• sprinkle of smoked paprika
• a few dashes of liquid smoke
• sriracha sauce to taste
• 3/4 to 1 cup prepared oatmeal (using 1/2 cup rolled oats mixed with 1/2 to 3/4 cup water)
• cilantro for garnish (optional)

- How easy is this? Once your chia seeds and water mixture have "gelled" combine the rest of the ingredients and the prepared oatmeal with the chia seed/water mixture in a food processor or high powered blender and process until everything is blended together. Add more nutritional yeast, sriracha sauce, salt, or liquid smoke to meet your taste preferences.


  1. yum! I don't know why but I always feel intimidated by making cheeze sauces. but this looks truly easy AND delicious!

    1. It was so easy to make and after making so many "cheese" sauces with a roux using Earth Balance or oil, non-dairy milk and spices, I wanted to try something new. I hope you enjoy it!

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