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+ servings

Instant Pot Vegan Cheese Sauce

Servings 10


  • Instant Pot


  • 2 cups water
  • 1 medium yellow or white onion peeled and quartered
  • 2 cloves garlic peeled
  • 1 cup carrots peeled and sliced
  • 1 1/2 cups Yukon Gold potatoes peeled and sliced
  • 1/2 cup raw cashews
  • 1/2 cup nutritional yeast
  • 2 tbsp mellow white miso
  • 1 tsp smoked or sweet paprika
  • 2 tbsp lemon juice
  • 2 tbsp apple cider vinegar
  • 2 tsp sea salt


  • Put everything in the Instant Pot in the order listed
  • Put the lid on the Instant Pot and twist into the locked position
  • Select MANUAL with HIGH pressure for 5 minutes
  • When the Instant Pot has finished cooking, manually release the pressure and open lid
  • Carefully lift the stainless steel insert out of the pot. Pour ingredients into a high speed blender. I like to use a very large stainless steel bowl and an immersion blender.
  • Blend at high speed until the sauce is really smooth and creamy. If sauce is too thick, thin it with a plant-based milk. As it cools the sauce will thicken so you may want to start out a little thinner
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