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.
Plant Based Cheese Sauce
Like your favorite nacho cheese sauce but, B-E-T-T-E-R
- Total 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)
Instructions
- 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).
Notes
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
- Serving Size: 12
- Calories: 74
- Sugar: 1g
- Sodium: 286mg
- Fat: 1g
- Saturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
