Oatmeal Cheddar Cheese

I love oatmeal - I am surprised that oat cheese has topped my preference over cashew cheeses, it in my opinion is creamier and has a better flavor. I make cakes with oatmeal, but never thought it would be so versatile that it could be made into a spreadable cheese, but here we are. This recipe is for plain cheddar, other additions can be added to make a spicy Sriracha cheese or my favorite, a bacon horseradish flavor. The recipe makes close to five cups of cheese, so feel free to separate into small batches for seasoning. This can be eaten cold from the fridge or heated to be a queso. 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. This cheese also reheats well in microwave and when re chilled firms back up - this cheese is amazing.

• 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
• 1 teaspoon liquid smoke
• 2 tablespoons sugar
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 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.