INSTANT POT VEGAN CHEESE SAUCE
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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.
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| 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!
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 :
- 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 cup 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!
