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  • Prep-time: / Ready In:
  • Makes 3¼ cups

This vegan queso will fool even hard-core cheese-lovers. A high-speed blender produces the thickest, creamiest cheesy sauce. Try it in our Mac and Cheese with Roasted Veggies, whip up your own mac and cheese mix, pour it over a baked potato, or serve it as a dip for chips!

vegan queso sauce - up close photo of spoon full of orange creamy cheesy vegan queso sauce

Ingredients

  • 1 cup regular rolled oats
  • ¼ cup nutritional yeast
  • 2 tablespoons cornstarch
  • 1 teaspoon sea salt
  • 1 7-oz. jar roasted red peppers, undrained
  • 2 tablespoons finely chopped onion
  • 1 tablespoon cider vinegar or lemon juice
  • 1 to 2 teaspoons bottled hot pepper sauce

Instructions

  1. Bring 2 cups water to boiling. Meanwhile, in a regular or high-speed blender place the first four ingredients (through salt). Pulse to combine. Add the next four ingredients (through hot sauce). Add the boiling water. Cover and blend on low until combined. Increase speed to high and blend 5 minutes. Sauce will thicken as it blends. Serve immediately.
  2. Transfer any leftovers to an airtight container. Store in the refrigerator up to 1 week. Reheat sauce in a saucepan over low, stirring in water as needed to reach desired consistency.

Comments (34)

(4.93 from 15 votes)
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Lee Ellman6 days ago
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The best cheese sauce we have found since going vegan, bar none. I like that it does not have coconut milk, which I don’t mind but for the extra calories,. My substitution was to fire roast a red pepper, medium to large size, over the burner and put it in a covered bowl to steam. Remove the char and seeds and use the whole pepper and whatever liquids came from it. One less bottle to recycle.Poured over white beans sauteed with onions and garlic for “Cheesey Beans” enjoyed by the whole family

Patricia Sullivan2 weeks ago
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Please don’t convert to the metric system. Keep the current system of measurement. I live in the United States and do not plan to leave the country.

Frances6 days ago
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My daughter has to stay away from nightshades (ie peppers, cayenne, chili, etc), are there any suggestions on what I could replace the red peppers with? I will try to replace the hot pepper sauce with ginger but I’m not sure about the red peppers. I could add a little liquid smoke and maybe some zucchini as the replacement has anyone tried modifying to account for nightshade free?

deborah2 weeks ago
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i love this cheese sauce.. i will be making it often.. i am so glad it freezes well… thank-you.. oh by the way i added white beans to mine.. it is so creamy!!!

Becki Henderson2 weeks ago
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Someone asked if they could freeze this. Yes, I have successfully frozen batches of it and reheated it. However, it does get thicker when reheated, so you’ll have to adjust it with water.

Sue3 weeks ago
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Looks delicious! Could I use a different thickener than cornstarch?

Pd Ford3 weeks ago
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This was so easy and very tasty I just made mushroom spinach chimichangas in my air fryer and didn’t even miss the dairy or oil. I will be thinking of ways to use this all week!

Angel1 day ago
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I always use arrowroot powder. Same amount as called for for cornstarch.

Carolyn3 weeks ago
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This was great. It makes a lot, so I added it to everything for a week! It’s a yummy, not-too-fattening way to add extra flavor. Even without onion, it was awesome.

ALISON JOY STURDY3 weeks ago
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I love the colour and texture and it tastes great. Thank you from Spain.

Susan3 weeks ago
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This is the best!
Just made this, using 11.5 oz jar of peppers, with about 4 ounces pepper removed, used all the liquid. (I’m in Canada). I used my food processer.
It seemed too runny, but as it cooled, thickened up.
I added 1 tsp.siracha sauce.
Would give 6 stars if I could! Great cold too.

Paula3 weeks ago
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Is this one 7 oz jar of roasted red peppers or a 17 oz jar?

Susan3 weeks ago
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Paula, I think 17 oz.would be way too much.
I wondered about that too..
It’s a forgiving recipe, I just removed 1/2 a pepper, from an 11.5 oz. jar , went with that.
Worked out fine.

Wes3 weeks ago
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I made this using my immersion blender in a quart jar, barely big enough, I had to add the last half cup of water after blending it. I heated it for a minute or two in the microwave to thicken it more, maybe a mistake since it is getting thicker as it cools. I am contemplating toasting some tortillas to have nachos for breakfast.

heather3 weeks ago
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Wondering if you have a calorie/nutritional breakdown for this recipe?
I would dearly love to have that.

Wes3 weeks ago
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Just adding up the calories of the ingredients, the whole recipe is less than 600 calories.

Ruth H.3 weeks ago
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This is my go-to cheez sauce. Its quick and easy to whip up and makes a lot. I add cayenne pepper for more heat and queso flavor. It makes AWESOME Mac and Cheese!

Rosebud3 weeks ago
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I too would like to have the FOK recipes in both Metric and Imperial measurements. PLEASE!
I find metric much easier to work with. And I’m in the US.
Thank you.

Ellen3 weeks ago
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This sauce is so delightful I want to make a huge batch to freeze and/or can to have available at my beckon call. Does anyone know if either of these methods work?

Annette3 weeks ago
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HI, I have a converter app on my computer that I downloaded. I plug in the numbers either as I go about making the recipe… OR I convert the entire group of recipes and write then down to follow.

VeggieTater3 weeks ago
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I like to use miso in place of salt for more umami flavor, but this is a great guilt free sauce! Add in a spoonful of salsa for a southwestern nacho cheese sauce to use on tacos and whatever!

Dawna Lane3 weeks ago
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Great idea! Thanks for sharing

Naomi3 weeks ago
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Is there an alternative to the nutritional yeast if you can’t have yeast!?

Polly Warmuth3 weeks ago
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Do you need to use a dry ingredients blade when you first put the oats in the high speed blender or does it blend ok when you add the other ingredients and water?

Laurie4 days ago
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I never use my dry ingredient Vitamix container. I think my regular works better at making flours out of oats, etc.

Andy from Scotland3 weeks ago
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Dear FOK, I realise that you are based in the US and as such use the old imperial system of measurement. But the rest of the world uses metric (save I think for Liberia and Myanmar). Could you therefor also post metric measurements too?

LJ Grant3 weeks ago
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I would love measurements in metric! I have lived in the US for my entire life and it’s so much easier… just like 100 pennies to a USD, one hundred of any metric unit gets you to “the next size up.” 😀

I’m not sure if any of us know why the Imperial is still in use…? I’d love to know why, myself.

Stans S.3 weeks ago
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Metric is much easier and I convert all my recipes to grams. Cooking by weight is so much easier and more accurate than cooking by volume, which the US does! Fewer dirty dishes too, as you can zero the scale after each ingredient added.

Rosebud3 weeks ago
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I too would like to see a Recipes in both imperial and metric. I find metric much easier to work with, otherwise my end product is never the same.
Thank you, I look forward to having both imperial and metric measurements for your recipes.
And I am in the United States.

Sylvia Ball3 weeks ago
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What else could you use besides hot pepper sauce??

Ruth H.3 weeks ago
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Cayenne pepper. Just be careful and don’t add too much.

Shana3 weeks ago
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I now make this sauce weekly. I use it on tacos, nachos, taco salads, steamed veg and baked potatoes. It’s embarrassing how much of it I actually consume. It’s so delicious!! And I’ve never actually liked the “normal” queso.

Suzie3 weeks ago
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this is amazing

D3 weeks ago
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I have made this using a food processor, and although it does not come out as smooth in texture, it is delicious!

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens Test Kitchen before moving into an editorial position within Meredith Corporation. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. Shelli loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen.

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