Kathy Hester is passionate about making healthy eating accessible and delicious. Her recipes are plant based and vegan, plus she can help you with your dietary restrictions or allergies with recipe alternatives.
She runs the food blogs https://plantbasedinstantpot.com and https://healthyslowcooking.com.
In addition to being a blogger, she is a recipe developer, food photographer, and author of 11 cookbooks. She’s sold over 150,000 books to date, check out her Author Page here!
Scroll down for special offer from Kathy!
Queso
Cook Time 15 Minutes
Ingredients:
Ingredients
2 cups water 1 cup rolled oats – make sure the bag is marked gluten-free if you can’t have gluten 1/2 cup non fortified nutritional yeast – this gives it its cheesy flavor 1/2 teaspoon organic cornstarch – this with the oats is what thickens the sauce up 1/2 teaspoon garlic powder 1/2 teaspoon jalapeno powder, optional but it makes it really good! 1/2 teaspoon salt substitute 1/4 teaspoon onion powder 1/4 teaspoon lactic acid – adds sharpness and is 100% vegan and gluten-free! Pinch dry mustard powder – adds a little extra sharpness2 cups water
1 cup rolled oats – make sure the bag is marked gluten-free if you can’t have gluten
1/2 cup non fortified nutritional yeast – this gives it its cheesy flavor
1/2 teaspoon organic cornstarch – this with the oats is what thickens the sauce up
1/2 teaspoon garlic powder
1/2 teaspoon jalapeno powder, optional but it makes it really good!
1/2 teaspoon salt substitute
1/4 teaspoon onion powder
1/4 teaspoon lactic acid – adds sharpness and is 100% vegan and gluten-free!
Pinch dry mustard powder – adds a little extra sharpness
- 2 cups water
- 1 cup rolled oats – make sure the bag is marked gluten-free if you can’t have gluten
- 1/2 cup non fortified nutritional yeast – this gives it its cheesy flavor
- 1/2 teaspoon organic cornstarch – this with the oats is what thickens the sauce up
- 1/2 teaspoon garlic powder
- 1/2 teaspoon jalapeno powder, optional but it makes it really good!
- 1/2 teaspoon salt substitute
- 1/4 teaspoon onion powder
- 1/4 teaspoon lactic acid – adds sharpness and is 100% vegan and gluten-free!
- Pinch dry mustard powder – adds a little extra sharpness
Blender Cooking Method:
Add all the dry ingredients to your blender. Kathy uses the small container on her Ninja blender.
Blend all ingredients until smooth. Blend until smooth. Kathy says if you use a high-speed blender just keep blending and it will thicken up from the heat the blender creates– listening for the sound to change as a sign it’s thick.
Stovetop Cooking Method:
After it’s smooth, pour the blended oat mixture into a pan over medium-high heat. Whisk constantly so the bottom doesn’t burn, the oats will thicken and sink to the bottom as it cooks. It will thicken in about 5 minutes or even less. Kathy says “I know it looks a little lumpy, but don’t worry. The next step will smooth things out.” Blend the cooked mixture to make it smooth. Kathy’s Hint: don’t wash your blender from the first blend, so you only have to wash it once!
How To Store Queso
If you don’t eat all your queso, store in a container with a lid in the fridge. It should last for about 3 days.
Remember, you can always make a 1/2 recipe to make just what you need. Since it takes no time to make that’s the way Kathy does it!
Note:
You can reheat it in the microwave or on the stovetop. Either way, you will probably need to thin it out with some extra water or plain unsweetened nondairy milk.
Since the sauce will be thick, you will need to gently fold in the liquid as it heats. Kathy recommends using a pan that’s larger than you think you need. That will minimize any splashing.
Kathy likes using a spice grinder to combine her spices for a recipe so that they are better incorporated.
Kathy uses this to prevent water from boiling over on her stovetop.
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Special Offer!
For Be Green With Amy Followers there is a special discount to Kathy’s Cooking Club! It’s normally $50 a month but it’s $40 with the code below. This is not a one month discount but as long as they stay a member!
What do you get?
Two new live cooking classes each month with access to the recipes and replays after
Access to all past classes and recipes – more than 30 and counting – as long as you are a member
All classes are whole food plant based and have options for: oil-free, gluten-free, soy-free, nut-free, refined sugar free, and salt-free Kathy can help with other dietary restrictions within a plant based or vegan eating plan.
Click here for the special offer!
Hi I’m Amy. My husband Rick & I adopted a Whole Plant lifestyle in 2012. We have had fantastic health results. Together, we’ve lost over 130 pounds! We offer private, lifestyle coaching and Zoom cooking lessons.
We love to share our knowledge of this lifestyle and hope to spread the word and help others to Be Strong, Be Well and Be Green!🌱
The contents of this video/website are for informational purposes only. Information provided is not intended to be a substitute for professional medical advice or treatment. Always consult your health care provider if you have any health related concerns or questions
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Hi I’m Amy. My husband Rick & I adopted a Whole Plant lifestyle in 2012. We have had fantastic health results. Together, we’ve lost over 130 pounds! We offer private, lifestyle coaching and Zoom cooking lessons. We love to share our knowledge of this lifestyle and hope to spread the word and help others to Be Strong, Be Well and Be Green!🌱
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The contents of this video/website are for informational purposes only. Information provided is not intended to be a substitute for professional medical advice or treatment. Always consult your health care provider if you have any health related concerns or questions.
Be Strong, Be Well and Be Green!🌱
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