Instant Pot Vegan Cheese Sauce
A delicious, vegan cheesy taste delight. Makes great nachos!
Instant Pot Vegan Cheese Sauce
Servings: 4 cups
INGREDIENTS
1 large russet potato 320 grams, cubed1 large sweet potato 300 grams, cubed
2 large carrots 170 grams, cut into rounds
2 cups cashews raw
1 cup water
1/2 - 3/4 cup nutritional yeast
3/4 teaspoon smoked paprika
1 teaspoon garlic powder
1 ¼ teaspoon salt (or to taste)
1/4 teaspoon turmeric powder
1 tablespoon white vinegar
1.5 tablespoons lemon juice
1/4 cup water or almond milk (add more if want a thinner sauce)
INSTRUCTIONS
To your instant pot add cubed potatoes, sweet potatoes, carrots, cashews and 1 cup water.
Close the pot with its lid. Press the manual/pressure cook button and cook on high pressure for 5 minutes (7 minutes for double batch). The pressure valve should be in the sealing position.
Let the pressure release naturally for 5 minutes and then do a quick pressure release by manually moving the valve from sealing to venting position.
Let the veggies cool down a bit and then transfer them to a high-speed blender. (I used my Vitamix)
Add nutritional yeast, smoked paprika, garlic powder, salt, turmeric, white vinegar, lemon juice and 1/4 cup of either water or almond milk.
Pulse for 30 seconds or until the sauce is super creamy and smooth. Add more water or milk if desired to get the consistency you prefer. Transfer vegan cheese sauce to serving bowl. Enjoy with chips or veggies!
NOTES
If you want to spice is up: add cayenne pepper, green chilies.
To add more flavors: add in some onion powder, miso paste or tomato paste.
I made a double batch, but I had to blend it in batches as it was too much to fit in my Vitamix all at once.
NUTRITION
Calories: 86 kcal Carbohydrates: 9 g Protein: 4 g Fat: 3 g Sodium: 757 mg Potassium: 287 mg Fiber: 2 g Sugar: 2 g Vitamin A: 6235 U Vitamin C: 4.3 mg Calcium: 15 mg Iron: 1.1 mg
Adapted from https://www.cookwithmanali.com/instant-pot-vegan-cheese-sauce/#wprm-recipe-container-39249
