Instant Pot Vegan Cheese Sauce #vegetarian #vegan

Instant Pot Vegan Cheese Sauce #vegetarian #vegan

Veggie lover cheddar? Have you folks at any point attempted it? I am not a veggie lover but rather I am frequently fascinated by a portion of the vegetarian items that I find in the market. I recollect once I was intrigued with tempeh and purchased a major parcel from the store. I was not ready to eat it by any means!

Anyway, I am not a very cheddar individual but rather at some point back I happened to attempt a veggie lover cheddar sauce at an eatery which I truly delighted in. I thought it was so mushy thus flawless and I couldn't trust it was vegetarian. From that point forward, making a veggie lover cheddar sauce has been on my plan for the day and what superior to utilizing my Instant Pot to do it!

You all, this sauce is so gooey, truly it poses a flavor like the genuine article. You would experience serious difficulties trusting it's everything vegetarian. Overly gooey and rich Vegan Cheese Sauce made in the Instant Pot! Use it on nachos, as plunges, over pasta or make your preferred macintosh and cheddar!

You can serve this sauce with Vegan Onion Rings

Instant Pot Vegan Cheese Sauce #vegetarian #vegan

Seriously amazing Vegan Cheese Sauce made in the Instant Pot! Super quick, so smooth & creamy that you won't believe its vegan!


  • 1 large russet potato, 320 grams, cubed
  • 1 large sweet potato, 300 grams, cubed
  • 2 large carrots, 170 grams, cut into rounds
  • 1/4 cup cashews, raw, 35 grams
  • 1 cup water, 8 oz
  • 1/2 cup nutritional yeast
  • 3/4 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1.25 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, 2 oz


  1. To your instant pot add cubed potatoes, sweet potatoes, carrots, cashews and 1 cup water.
  2. Close the pot with its lid. Press the manual/pressure cook button and cook on high pressure for 5 minutes. The pressure valve should be in the sealing position.
  3. 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.
  4. Let the veggies cool down a bit and then transfer them to a high speed blender.
  5. Add nutritional yeast, smoked paprika, garlic powder, salt, turmeric, white vinegar, lemon juice and 1/4 cup of either water or almond milk.
  6. Pulse for 30 seconds or until the sauce is super creamy and smooth. Transfer vegan cheese sauce to serving bowl. Enjoy with chips or veggies!

Read more our recipe : Taco Filled Pasta Shells

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