Have you ever heard of “cheeze” sauce that is made with “oats”? Here are three reasons why this is a winner in my book:
1 – Much cheaper than cashews (which was the nut of choice for making “cheeze” sauce).
2 – Extremely low-fat. About 1.5 grams for the entire 6 cups! By today’s standards, that’s really “no-fat”, but we know that all food groups contain some amount of fat, even fruits.
3. It’s delicious!
This is definitely my new “goto”, UPGRADED “cheeze” sauce. I am updating this recipe to reflect the additions that I made to the original recipe.
- 2 cups rolled oats
- 1/2 cup nutritional yeast flakes
- 1/4 cup cornstarch
- 2 teaspoons onion powder
- 1/2 tsp garlic granules (or 1 roasted garlic clove – my addition)
- 2 teaspoons sea salt
- 1/2 tsp paprika (my addition)
- 1 12-oz. jar Roasted Red Bell Peppers in water for the lowest fat possible
- 1 tablespoon lemon juice
- 1/4 teaspoon Pecan or Apple liquid smoke (optional, I didn’t use this)
- 4 cups warm water (use 3 1/2 cups for a much thicker sauce)
Tip to make this more TEX-MEX: The first time I made this I substituted salsa for some of the roasted red bell peppers. Or you can simply add to the “cheeze” sauce once done.
- Dump all the ingredients into a high-speed blender (that can cook contents).
- Blend until steam forms and the machine will sound like it has completed the job. (The sound changes from blending to like it’s just spinning its wheels). This takes about 5 minutes depending on how warm/hot the water is that you start with.
- Voila! You are done. Pour into a bowl or jar that you can easily scoop out of. It will thicken even more as it cools.
I used this “cheeze” sauce in a Tex-Mex casserole. (See the recipe.)
I’m not sure how I came across “Jill’s 5-minute Game Changer [Vegan] Cheese Sauce “! I had my doubts for sure, but in her video, she was so confident that I had to give it a try and boy am I glad I did.