Instant Pot Vegan Cheese Sauce

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Vegan cheese? Have you guys ever tried it? I am not a vegan but I am often intrigued by some of the vegan products that I see in the market.

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

vegan cheese sauce being poured with a spoon in a white bowl
Course Side Dish
Cuisine American
Keyword vegan cheese sauce
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 cups
Calories: 86 kcal


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


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. 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.
Add nutritional yeast, smoked paprika, garlic powder, salt, turmeric, white vinegar, lemon juice and 1/4  up of either water or almond milk.
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!

Recipe 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.

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