Instant Pot Vegan Cheese Sauce

Instant Pot Vegan Cheese Sauce

from veganricha.com
Appetizer
36 min
6 servings
139 kcal / serving

The best Vegan Cheese Sauce made with veggies and made in the Instant Pot! It's perfect for making classic mac and cheese but also tastes amazing with veggies, rice, baked potato, or as a base for dairy-free cheese dips. Gluten-free & nut-free option. Stovetop option

Ingredients

  • ½ cupraw cashews (see note for nutfree )
  • 1 ½ cupspeeled cubed yukon gold potatoes
  • ¼ cuppeeled chopped carrots
  • ⅓ cupchopped 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 cupnutritional yeast
  • 1 ½ cupswater
  • 1 tbspoil
  • ¼ tsponion powder
  • 2 tspall purpose flour or tapioca starch for gluten-free

Directions

  1. 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. 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. 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. 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. 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.