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My Instant Vegan Oats Cheese Sauce by JoAnn Lakes
Easy everything into the blender cheese sauce!

Servings: Makes about 3 to 4 cups of very thick sauce

Servings: Makes about 3-4 cups of very thick sauce
  • 2 ½ cups really super hot water (more water if needed)
  • ½ cup rolled oats
  • ¼ small onion, roughly chopped (optional)
  • 2 garlic cloves (optional)
  • ⅓ cup nutritional yeast
  • 1 Tbsp onion powder (double if omitting fresh onion)
  • 1 Tbsp garlic powder (double if omitting fresh garlic)
  • 2 Tbsp organic cornstarch or thickener of choice (4 Tbsp tapioca starch/flour)
  • 1 tsp salt or no-salt seasoning
  • ¼ to ½ cup roasted red bell pepper (from a jar/drained)
  • 2 Tbsp lemon juice or 1 tbsp lemon juice and 1 tbsp apple cider vinegar
  • 1 tsp light miso paste (optional)*
  • 1 tsp chipotle powder or smoked paprika (or 4 to 6 drops liquid smoke) (optional)
  • ⅓ cup raw cashews, almond flour, or ½ cup rinsed white beans (nut-free option)
  1. Dump everything into your blender as listed and let it rip.
  • *Use rinsed canned white beans for a nut-free and added protein sauce
  • * If using a high-powered blender: blend about 3 to 5 minutes. If using a NutriBullet or similar with a timing mechanism, blend until it stops. Release the vacuum of the cover and then retighten. Reset the blender and blend again. Repeat 2 or 3 more times. If your Bullet doesn't auto-stop, blend approximately 1 minute 3 to 4 times.
  • *Refrigerate! Will thicken as it cools. May need to be thinned. You can thin when you use it. Stir in water, broth, or nondairy milk to thin.
  • * miso paste brings a wonderful umami flavor
  • * feel free to add some spice i.e. heat. Add cayenne powder, hot sauces, jalapenos, Asian siracha sauce, the list is endless. Add when making the recipe or doctor when using it.

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