Creamy Vegan Cheese Sauce (Instant Pot)
Velvety smooth easy vegan cheese sauce, made from simple pantry ingredients. Comes together fast in an Instant Pot or on a stovetop.
Ingredients
- 2 medium yellow potatoes scrubbed and roughly chopped, no need to peel
- ½ cup carrot roughly diced, 6–7 inches
- ⅔ cup onion roughly chopped, ⅔ of a medium onion
- 3 cloves garlic peeled
- ½ cup raw cashews
- 1.5 cups water
- 1 vegan bouillon cube
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon turmeric
- 1 teaspoon salt or to taste
- 20 turns black pepper
- ½ cup plant-based milk unsweetened and unflavored
- 2 teaspoons nutritional yeast optional
Instructions
Instant pot instructions
- Add Ingredients to Instant Pot: Add potatoes, carrot, onion, garlic, cashews, water, bouillon cube, and all spices, except salt, pepper, milk, and nutritional yeast, to the Instant Pot.
- Pressure Cook: Seal the lid and cook on high pressure for 6 minutes. Then, let the pressure naturally release for 10 minutes. Quick release any remaining pressure and carefully transfer the Instant Pot's contents to a blender.
- Add Remaining Ingredients & Blend: To the blender, add milk, salt, pepper, and nutritional yeast (if using). Blend until smooth and creamy.
- Taste & Adjust: Give your cheese sauce a taste and adjust to your preference. Add salt if needed. To adjust consistency, make it spicier, tangier, creamier, or sweeter, see Notes.
Stovetop instructions
- Add potatoes, carrot, onion, garlic, cashews, water, bouillon cube, and all spices (except salt, pepper, milk, and nutritional yeast) to a medium saucepan.
- Bring to a boil, then simmer for 12–15 minutes, until veggies and cashews are soft.
- Transfer to a blender, add milk, salt, pepper, and optional nutritional yeast.
- Blend until smooth and adjust salt or thickness as needed.
Notes
- Thinner? Blend in more plant-based milk, until you reach your desired consistency.
- Spicier? Add a pinch of cayenne, blend in pickled jalapeños, or a splash of hot sauce.
- Tangier? A squeeze of lemon or a splash of Dijon works great.
- Sweeter? A dash of maple syrup brings balance, especially if your carrots aren't very sweet.
- Creamier? Add an extra 2 tablespoons of cashews or a drizzle of olive oil.
Nutrition
Calories: 217kcal | Carbohydrates: 33g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 819mg | Potassium: 743mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2826IU | Vitamin C: 25mg | Calcium: 100mg | Iron: 3mg
