Plant Based Cheese Sauce
Like your favorite nacho cheese sauce but, B-E-T-T-E-R
So much golden deliciousness and not an ounce of dairy.
How can that be? It’s made from oats.
Just pop it in your high speed blender with the other ingredients &
you’ll have buckets of cheese sauce for days…if it lasts that long.
Super simple nachos with a plant based twist. Add you favorite toppings like jalapeños, sliced black olives, or diced red onion. The options are endless.
Add some veggie crumbles and a can of diced tomatoes with green chilis and
you’ve got queso dip made easy peasy.
Serves: 12
Time: 15 minutes
Ingredients
2 cups Oats (rolled)
1/2 cup Nutritional Yeast (or Plant Based Parm)
1/4 cup Cornstarch
2 tsps Dried Onion Flakes
2 tbsp Garlic (minced)
1 tsp Sea Salt
12 ozs Roasted Red Peppers (including the liquid)
1 tbsp Lemon Juice
1/4 tsp Liquid Smoke
4 cups Water (warm)
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Directions
Using a high speed blender with the ability to cook food (ex. Vitamix), blend on high for 5 minutes or until sauce begins to thicken. You can hear the blender motor slow down and the sound deepens as the sauce thickens.
Once thickening has begun, stop the blender and quickly transfer to a large container (that holds at least 6 cups) or several smaller containers with lids. The cheese sauce will continue to thicken as it cools even slightly.
Store in the refrigerator for up to 5 days (if it lasts that long).
Add a little veggie crumbles and a can of diced tomatoes with green chilis to make a delicious queso dip
Serving
Serve: With nacho chips, as a base for quest, rolled up in a tortilla with beans. Let your imagination run wild.
Like it Spicy: Add a little hot sauce, red pepper flakes or cayenne pepper to the sauce.
Nutrition Facts
