Updated Game-Day Queso | Super Bowl 54


This oat-based queso is rich, thick, creamy and FREE of gluten, soy, nuts, sugar and oil — and tastes AMAZING!

Wet Ingredients

• 12-ounce jar roasted sweet red peppers — do NOT drain

• 1 tbsp fresh lemon juice

• 1/4 – 1/2 tsp liquid smoke, depending on how smoky you like your queso

• 1 cup water

Dry Ingredients

• 1 cup rolled oats (I used Bob’s Red Mill gluten-free)

• 2 tbsp cornstarch

• 1/2 cup nutritional yeast

• 2 tsp onion powder

• 1 tsp smoked paprika

• 1 tsp salt


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

2. Use immediately or pour into heat-safe dish; cool, cover and store in fridge; Queso will continue to thicken slightly as it cools

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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