Instant Pot Vegan Cheese Sauce
Ingredients
- ½ craw cashews
see note for nutfree
- 1 ½ cpeeled cubed yukon gold potatoes
- ¼ cpeeled chopped carrots
- ⅓ cchopped cauliflower florets
or peeled chopped zucchini
- ¾ tspsalt
- 1 ½ tsplemon juice
- 3 clovesgarlic
- 1 tspstone ground mustard
- 1 tspyellow or white miso
, use chickpea miso for soyfree
- ¼ tspblack pepper
- 2 tsppickle juice or 1/2 tsp vinegar
- ¼ cnutritional yeast
- 1 ½ cwater
- 1 tbspoil
- ¼ tsponion powder
- 2 tspall purpose flour or tapioca starch for gluten-free
Directions
- 1
Add all the ingredients, except the oil and onion powder to the instant pot with 1.5 cups of water. (Add miso mustard and water first and mix well so miso doesn’t clump up, then add the rest). Mix really well, close the lid, and pressure cook for 11 minutes.
- 2
Let the pressure release naturally, then open the lid. Let the mixture cool for a few minutes then transfer the mixture to a blender with the oil and onion powder and flour/starch. Blend until smooth.
- 3
You can store this mixture to use in dishes like vegan mac & cheese or other. or if you want to serve it over roasted veggies simply add it back to the instant pot or a saucepan and simmer for a few minutes to thicken. Taste and adjust salt and flavor. This sauce benefits from chilling for a bit for the flavors to meld more.
- 4
Refrigerate for upto 4 days. Freeze for upto a month. Reheat to bring to a boil to thicken(freezing will have caused a bit of separation which will get smooth again on reheating)
- 5
Saucepan: To make the cheese sauce on stovetop, add all the ingredients and 2.5 cups water instead of 1.5 cups, partially cover and cook over medium heat until potatoes are tender. Then cool and blend with oil, onion powder and flour or starch.
Instant Pot Vegan Cheese Sauce
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About this Recipe
Craving that rich, creamy cheese sauce but looking for a plant-based option? This Instant Pot Vegan Cheese Sauce delivers incredible flavor and velvety texture, making it the best dairy-free alternative for all your favorite comfort foods.
This recipe truly shines by leveraging the Instant Pot to quickly transform simple vegetables like potatoes, carrots, and cauliflower into a luxuriously smooth and savory sauce. The combination of cashews, nutritional yeast, and strategic seasonings creates an umami-rich profile that satisfies all your cheesy cravings, all with minimal effort.
Prepare to experience a remarkably rich and creamy sauce that surprises with its depth of flavor. It's savory and tangy with subtle notes from mustard and miso, perfectly mimicking the complexity of a dairy-based cheese sauce. You'll find it incredibly versatile, whether you're aiming for a classic vegan mac and cheese or exploring new ways to enjoy veggies. This recipe also offers both gluten-free and nut-free options, making it accessible for many dietary needs.
Customizing this vegan cheese sauce is easy. To make it nut-free, simply follow the specific note for cashews. If you don't have cauliflower on hand, peeled chopped zucchini works wonderfully as a substitute. For a soy-free option, use chickpea miso instead of yellow or white miso. And if you need a gluten-free sauce, ensure you use tapioca starch in place of all-purpose flour.
This robust and flavorful vegan cheese sauce is perfect for weeknight dinners and casual gatherings. Drizzle it generously over steamed vegetables, baked potatoes, or rice, or use it as a creamy base for your favorite dairy-free dips. It’s an appetizer powerhouse that brings satisfying warmth to any meal.