Bacon Horseradish Oat Cheese

I love oatmeal - I never thought it would be so versatile that it could be made into a spreadable cheese, but here we are. This can be eaten cold from the fridge or heated to be a queso. The seasonings make this taste like a bacon horseradish cheddar, it's the liquid smoke and wasabi. Spread on crackers, dip pretzels or chips in, toss in pasta for mac and cheese, top a baked potato, or spread on bread and make a sandwich or grilled cheese. Plain oat cheddar recipe here and spicy Sriracha oat cheese here

• 1 cup rolled oats oatmeal
• 2 1/2 cups water
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 teaspoon yellow mustard
• 1/3 cup olive oil (or oil of your choice)
• 2/3 cup nutritional yeast
• 1 tablespoon soy sauce
• 2 tablespoons apple cider vinegar
• 2 teaspoons liquid smoke
• 2 tablespoons sugar
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon crushed red pepper
• 1 tablespoon prepared wasabi 
• 2 tablespoons agar agar powder 
• Or swap this for ground flax seed meal, it will still thicken it and be melt-able

1. In a medium heavy bottom pan, add oatmeal and water. Cook until thickened, about five to seven minutes.
2. Pour cooked oatmeal into a food processor, blender, or leave in pan and use immersion blender. Add remaining ingredients and process until smooth.
3. Oil glass or crockery, pour mixture in and let cool, cover with plastic wrap and refrigerate for 4 hours if using cold. You can also use right away if you want a warm gooey cheese.