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A creamy, thick plant-based queso made with oats and roasted red peppers, perfect for serving as a chip dip.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Sauce
Ingredients Method Notes

Ingredients
  

  • 1 cup regular rolled oats
  • 1/4 cup nutritional yeast
  • 2 tablespoons cornstarch
  • 1 teaspoon sea salt
  • 1 7-ounce jar roasted red peppers, undrained
  • 2 tablespoons finely chopped onion
  • 1 tablespoon cider vinegar or lemon juice
  • 1 ?2 teaspoons bottled hot pepper sauce
  • 2 cups boiling water

Method
 

  1. Place the oats, nutritional yeast, cornstarch, and salt in a regular or high-speed blender. Pulse until combined.
  2. Add the roasted peppers, onion, vinegar or lemon juice, and hot pepper sauce.
  3. Pour in the boiling water, cover, and blend on low until mixed. Increase the speed to high and blend for 5 minutes, until the sauce is thick and smooth. Drizzle on your favorite meals.

Notes

Makes 3 3/4 cups.

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  1. Pingback: Roasted Veggie Bowl with Queso - May Contain Meltdowns

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