Vegan Cheese Sauce – Upgraded!

CheezeVitaMix

Have you ever heard of “cheese” 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 “cheese” sauce. I am updating this recipe to reflect the additions that I made to the original recipe. 

Ingredients:

  • 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

Note: Make sure to cook the cheese sauce until it’s steamy to create the thickest 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 “cheese” sauce once done.

Directions:

  1. Dump all the ingredients into a high-speed blender (that can cook contents).
  2. 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.
  3. 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 “cheese” sauce in a Tex-Mex casserole. (See the recipe.)

CheezeyCasserole

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. My video shows TEX-MEX varieties. Adding salsa truly makes this a game-changer cheese sauce.

“Cheezey ” Tortilla Tex-Mex Casserole

CheezeyCasserole

The first night I ever made this “cheeze” sauce, I immediately knew I had to try using it in a Tex-Mex Casserole.

Ingredients:

  • Tortilla chips (or you can use flour or corn tortillas to replace the layers of chips)
  • “Cheeze” sauce (See the recipe.)
  • Cooked onions and bell peppers (about 1/2 each item), or any other vegetable you would like – remember to season your vegetables
  • Your favorite bottled salsa (or home-made)
  • Cooked brown rice

Directions:

Layer the casserole as follows:

  1. Tortilla Chips, crushed
  2. “Cheeze”
  3. Onions and Bell Peppers
  4. A few dollops of salsa
  5. A mixture of black beans and pinto beans
  6. Brown rice
  7. (Repeat 1 – 6 again)
  8. Top with a layer of “cheeze” that has been thinned using a bit of salsa and water/broth
  9. Cover and bake in the oven at 350 degrees F until warmed through.

Serve with a side of veggies and don’t forget the guacamole and/or pico de gallo. Enjoy!