Instant Pot Ultimate Vegan Cheese Sauce is the best cheese sauce alternative you will find. I think it is super important for you to have a good cheese substitutes if you are eliminate dairy or your choosing to eat plant based.
Breaking Up with Cheese
Cheese has been a huge part of my life. Growing up in Wisconsin. It was a staple that was at every meal. I love cheese. In some ways it was like having to break up with a boyfriend when I had to stop eating it. It got me through some tough times, it was my go to when I needed to be cheered up. Who didn’t love a good grilled cheese or cheese curd when they were feeling down, I mean seriously! It was the hardest thing I had to give up when I was eliminating dairy products. I would be reminded of it everywhere. When I went out I would see people enjoying their cheesy, gooey nachos or they would be eating their creamy pastas brimming with melted cheese. Happily licking the cheese off their fingers. Don’t take it for granted i thought. You never know when it could be taken aways…. Luckily we have come so far in the dairy substitution area. I would soon love again. But it would be a new love, for substitutes. It’s amazing what cashews and nutritional yeast can create. And like any break up, time helped.
Creating Vegan Cheese Magic.
After many attempts, I have nailed my best vegan cheese sauce yet. I love this Instant Pot Ultimate Vegan Cheese Sauce recipe because it makes a lot and you can freeze it or save it for later. I always have at least 1 or 2 cups of it on hand in my fridge to use at any moment. It should stay up to 2 weeks in the fridge. I use it to make mac and cheese, artichoke dips, cheese sauce for my potatoes. The options are endless. I know you will love this too!
Instant Pot Ultimate Vegan Cheese Sauce
Equipment
- Instant Pot
- Blender
Ingredients
- 2 Yukon Gold Potatoes
- 2 Large Carrots Washed and chopped into cubes.
- 1/2 Yellow Onion Chopped.
- 1 Cup Cashews
- 1 Cup Vegetable Broth
- 1 Tsp Garlic Powder
- 1 Tsp Mustard Powder
- 1 Tsp Onion Powder
- 1 Tbsp Salt
- 1 Tsp Pepper
- 1 Cup Coconut Milk From a can.
- 1/4 Cup Nutritional Yeast
Instructions
- Chop your vegetables and add them to your Instant Pot
- Add in seasonings, cashews, and vegetable stock. Stir
- Turn on Manual 3 minutes. Quick release.
- When vegetables are done, add it to a Blender.
- Add in nutritional yeast, and Coconut milk. Blend until smooth.