Instant Pot Vegan Cheese Sauce

February 07, 2020
If you're keen on all the moment Pot vegetarian/vegan recipes that I share on the blog, please join me on this Facebook Group – Instant Pot Vegetarian Recipes. The group shares/features vegetarian instant pot recipes and concepts from all round the web!

Vegan cheese? have you ever guys ever tried it? i'm not a vegan but I'm often intrigued by a number of the vegan products that I see within the market.

Instant Pot Vegan Cheese Sauce
Instant Pot Vegan Cheese Sauce

Recently, I bought a pack of vegan cheese to use on my pizza from Trader Joe’s. To my disappointment, it clothed really bad and ruined my pizza. I just couldn’t eat it.

Since then, making a vegan white sauce has been on my to try to to list and what better than using my Instant Pot to try to to it!

Instant Pot Vegan Cheese Sauce

INGREDIENTS :

  • 2 large carrots, 170 grams, cut into rounds
  • 1/4 cup cashews, raw, 35 grams
  • 1 cup water, 8 oz
  • 1 large russet potato, 320 grams, cubed
  • 1 large sweet potato, 300 grams, cubed
  • 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

INSTRUCTIONS :

  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!
If you're keen on all the moment Pot vegetarian/vegan recipes that I share on the blog, please join me on this Facebook Group – Instant Pot Vegetarian Recipes. The group shares/features vegetarian instant pot recipes and concepts from all round the web!

Vegan cheese? have you ever guys ever tried it? i'm not a vegan but I'm often intrigued by a number of the vegan products that I see within the market.

Instant Pot Vegan Cheese Sauce
Instant Pot Vegan Cheese Sauce

Recently, I bought a pack of vegan cheese to use on my pizza from Trader Joe’s. To my disappointment, it clothed really bad and ruined my pizza. I just couldn’t eat it.

Since then, making a vegan white sauce has been on my to try to to list and what better than using my Instant Pot to try to to it!

Instant Pot Vegan Cheese Sauce

INGREDIENTS :

  • 2 large carrots, 170 grams, cut into rounds
  • 1/4 cup cashews, raw, 35 grams
  • 1 cup water, 8 oz
  • 1 large russet potato, 320 grams, cubed
  • 1 large sweet potato, 300 grams, cubed
  • 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

INSTRUCTIONS :

  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!
If you're keen on all the moment Pot vegetarian/vegan recipes that I share on the blog, please join me on this Facebook Group – Instant Pot Vegetarian Recipes. The group shares/features vegetarian instant pot recipes and concepts from all round the web!

Vegan cheese? have you ever guys ever tried it? i'm not a vegan but I'm often intrigued by a number of the vegan products that I see within the market.

Instant Pot Vegan Cheese Sauce
Instant Pot Vegan Cheese Sauce

Recently, I bought a pack of vegan cheese to use on my pizza from Trader Joe’s. To my disappointment, it clothed really bad and ruined my pizza. I just couldn’t eat it.

Since then, making a vegan white sauce has been on my to try to to list and what better than using my Instant Pot to try to to it!

Instant Pot Vegan Cheese Sauce

INGREDIENTS :

  • 2 large carrots, 170 grams, cut into rounds
  • 1/4 cup cashews, raw, 35 grams
  • 1 cup water, 8 oz
  • 1 large russet potato, 320 grams, cubed
  • 1 large sweet potato, 300 grams, cubed
  • 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

INSTRUCTIONS :

  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!

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