Boil the water together with the salt and oil in a saucepan or deep frying pan.

Add the flour all at once and mix until a homogeneous dough is formed.

Let it to cool and portion the dough into small balls of 15 to 20 grams.

Use a tortilla press to flatten the oat dough balls.

Cook in hot skillet until tortillas are cooked on both sides.

Cut the tortillas into triangles and place on a baking sheet.

Bake at 180°C (350°F) for about 10-15 minutes or until golden brown and crispy.

In a blender, add the oats, water, nutritional yeast, lemon juice, bell pepper, cornstarch, onion powder, garlic powder, paprika, turmeric and salt.

Blend until the mixture is smooth and homogeneous.

Pour the mixture into a saucepan over medium heat.

Cook while stirring constantly until the sauce thickens and has a creamy texture, about 5-7 minutes.

Serve the freshly baked tortilla chips on a large plate.

Pour the vegan cheese sauce over the tortilla chips or place in a separate bowl for dipping.

Garnish with additional ingredients such as jalapenos, guacamole or pico de gallo if desired.