This is a healthy, oil free ‘cheezy’ sauce that can be used in a variety of ways. stir it into spaghetti for cheezy pasta, top baked potatoes with it, slather it on bread or toast, dip dry roasted potato wedges into. The possibilities are endless for this very versatile and delicious sauce.

Time: Approximately 25mins

Ingredients

200g Roasted red peppers from a jar (ensure no oil)
7 tbsp Nutritional yeast
2 tbsp Corn flour
100g Oats
1 tsp Sea salt
1/2 medium onion finely chopped
1 tbsp Apple cider vinegar
2 tsp Hot pepper sauce from a bottle (ensure no oil)
85-90ml water from the roasted red pepper jar
400ml water, brought to the boil

Method:

1 – Add nutritional yeast, oats, corn flour, and salt to a food processor and pulse to combine the ingredients

2 – Add the rest of the ingredients to the processor, then the hot water. (The hotter the water is when blending the better the sauce will thicken)

3 – Blend on low until combined then turn up speed to high and blend for 5 minutes. (For a smoother sauce, pour some into a Nutri Bullet or similar smoothie blender and blitz for 30 seconds).

4 – Serve straight away, mixed into pasta or on a baked potato. Use warm or cold on toast or bread. Keep in the fridge for up to 7 days.

NOTE: if the sauce is too runny, simply pop in a saucepan on the heat for a few minutes, stirring constantly until it thickens slightly, or to you desired thickness.