Gluten-free, soy-free, nut-free, sugar-free, oil-free

Yield: about 4 cups

Wet Ingredients

• 2 red bell peppers, fresh or roasted, or 1 jar roasted sweet red peppers

• 1.5 tsp lemon juice

• 1/2 tsp liquid smoke (can prob sub smoked paprika but I haven’t tried it yet)

• 2 cups water

Dry Ingredients

• 1 cup gluten-free rolled oats

• 2 tbsp cornstarch

• 1/2 cup nutritional yeast

• 2 tsp onion powder

• 2 tsp salt


1. To a high powered blender add wet ingredients first, then add dry ingredients; process on high until mixture is thick, hot and stops churning; this will take several minutes

2. Pour into heat-safe dish; cool, cover and store in fridge

Serving suggestions

1. Nachos!!

2. Queso dip: spread a layer of homemade retried beans in an oven-safe or microwave-safe dish, add a thick layer of queso, top with diced veg (onion, shallot, peppers and/or whatever suits your fancy); top with salsa, cover tightly and heat until hot

3. Dollop onto baked potato

4. Slather over steamed greens

5. Dollop onto steamed broccoli

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