If I told you this quick blender queso was nut-free, oil-free, and dairy-free would you believe me? Well you should! This speedy sauce is made from oats, and couldn’t be easier.
I first made this recipe and even started drafting this post out almost a year ago, but I think moving and all that jazz bogged me down for a bit. Now, just in time for this sports-oriented weekend, I have what may be one of the easiest queso recipes you’ll ever make.
This idea actually started when a good friend of mine was having some digestive issues, so I wanted to make us some meals that were plant-based but also low-fat (otherwise I love me some fat). And what inspired me was actually my popsicle recipes, in that you rely on the gooey-ness of over-blended oats to make things really creamy without added fat from nuts or coconut.
And because of the process, this recipe is very allergy-friendly! No nuts, soy, gluten, and no oil for those avoiding it. You may see my blender and think you have to have a high-speed blender to make this recipe and that’s not the case! The reason why you can serve this queso straight from the pitcher is that it utilizes the friction caused by long-term blending to make it warm and smooth, which really can be done in any blender on high.
Substitutions & Tips:
- Rolled oats – I used regular rolled oats here, though quick cooking oats may also work? I haven’t tried them myself, but I can’t think of a real reason why they wouldn’t.
- Roasted red pepper – this is for a subtle sweetness to balance all of the savory, and add a little color.
- Spices – you can adjust all of these depending on your preferences, I like my queso with a bit more cumin in it, and didn’t add any cayenne because the salsa I added in was on the hotter side. All that to say, just use what you like!
- Pickled Jalapeños & Brine – typically I add an acid to my cheese sauces like vinegar or lemon juice, but here I’ve used the pickled jalapeños AND their brine to stand in, but not make it too tangy.
- Salsa – I suggest something chunkier to pulse into the mixture, and tomato-based. Green salsa may not be as successful here.
- If you are wanting to serve this at a party or hang out, and would like to keep it in a warming dish like a crock pot, I suggest adding another 1/2 cup of water to the blender when pureeing. That way it doesn’t thicken too quickly as the water evaporates!
- IMPORTANT TEMPERATURE NOTE: if you have a plastic pitcher blender like I do, blendtec’s site recommends nothing above 179F, luckily 165F is the food-safe mark for serving, but if that’s a bit too close for your liking, just finish this off in a pan on the stove once the mixture is very smooth!
So, whip up a batch of this queso, serve it as a dip with all of your favorite dippers, or even use it to make sheet pan nachos! And if you need more appetizer ideas, check the list below: