I'm calling this "Oat" Cheese Sauce because rather than the base being cashews (like our Cashew Queso recipe), this recipe calls for oats! I originally saw this recipe on "Simple Daily Recipes" by the hilarious Jill Ann McKeever. I have made some modifications to give it a more Mexican flavor. ENJOY!
NOTE: You can add in cumin, onion powder, and cayenne to make a Mexican-flavored for chip dipping and other Mexican recipes. See additional spices to add, below.
1/2 cup old-fashioned organic rolled oats [gluten-free variety if you want this sauce to be GF]
1/4 cup nutritional yeast flakes
1 t. fresh lemon juice
1/4 cup of roasted red bell pepper (about 1/2 of a medium-sized roasted pepper)
1 T. non-GMO corn starch or arrowroot powder
2 cups of water
1- 1 1/2 t. salt (start with 1 t and add more if needed)
For Mexican style add:
1 t. cumin powder
1/2 t. onion powder
dash (or more) of cayenne pepper
dash (or more) of black pepper
DIRECTIONS:
Throw everything in your blender and blend for a few minutes until very smooth. Pour into a saucepan and cook over medium heat until thickened, whisking the entire time after about one minute. BE PATIENT! It will thicken to a beautiful, smooth, cheesy sauce.
Can it be freezed?
ReplyDeleteThank you for this! I set out to find a way to make this without spending all the rent money on a unnecessarily-fancy blender and here it is! You're a star!
ReplyDeleteSO glad to hear you like this recipe. It's our favorite over baked potatoes!
DeleteHey Amy! Have you tried this with quick oats? Think it would work?
ReplyDelete