Plant Based Cheese Sauce

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Like your favorite nacho cheese sauce but, B-E-T-T-E-R

Scale

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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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).

With nacho chips, as a base for quest, rolled up in a tortilla with beans. Let your imagination run wild.

Add a little hot sauce, red pepper flakes or cayenne pepper to the sauce.

Find it online: https://nutritiouslysimple.com/plant-based-cheese-sauce/