Plant-Based Queso Sauce | Dairy-Free, Nut-Free & Low-Calorie
by Cathy ConnallyQueso Sauce (plant-based)
Rated 5 stars by 1 users
Category
Sauce
Servings
12
Prep Time
5 minutes
Cook Time
10 minutes
Calories
34
We all love the taste of cheese and when a recipe is plant-based, we have to get creative to get the salty, sour and cheesy notes. This one is a great alternative to dairy and it is also nut free so it lower in calories and fats than plant-based sauces made with nuts.
Flavours: This sauce has some hot spicy notes with some cheesy and salty flavours.Author:
Benefits: Lower in calories, no trans-fats, low in saturated fats and you can make it yourself in a few minutes.
Cathy Connally
Ingredients
- 1 cup (80 g) large flake rolled oats, organic preferred
- ½ cup to ¾ cup fortified nutritional yeast
- ½ to 1 tsp low sodium tamari or sea salt
- 7 oz (196 g) roasted red peppers drained or cherry tomatoes
- ½ cup (75 g) onion chopped fine
- 2-4 tbsp vinegar or lemon juice
- 1 tsp hot sauce or ½ tsp cayenne pepper
Directions
- Place the oats and the nutritional yeast in the food processor and process until it has very small flakes. This will make the sauce creamier.
- Boil 1 to 1½ cups water. Add the tamari, red peppers or tomatoes, onion, 2 tbsp lemon or vinegar and hot sauce to the food processor. Process until it is a paste. Then slowly add one cup boiled water and keep processing until it is smooth. Open the lid to the food processor and check the consistency. If it is too thick, add more water. Taste and add more of any of the ingredients to get to the flavour you want.
- In a medium mixing bowl, combine spiced pumpkin pie puree, date paste, chia seed eggs, vanilla extract and vinegar. Mix until completely incorporated.
- Use immediately to dip chips or veggies or mix with pasta to make mac and cheese. Garnish with cilantro, jalapenos, onions and tomatoes. It will keep refrigerated for 2-3 days. It will separate in the refrigerator so stir it before using.
Recipe Note
Inspired by Forks over knives.
Yield: ~2½-3 cups of sauce, 12 servings at 3 cups
Equipment: Food processor
Nutrition
Calories 34, Fat 0.5 grams, Trans Fat 0 grams, Saturated Fat 0.1 grams, Cholesterol 0 milligrams, Carbs 5.7 grams, Fiber 1.3 grams, Protein 1.7 grams, Sugar 1.8 grams, Sodium 244 milligrams