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Cheeze Sauce (IP) by


2 cups water
1/2 yellow or white onion, peeled and quartered
2 cloves garlic, peeled
1 cup carrots, peeled and sliced
1 1/2 cups peeled and chopped Yukon Gold potatoes
1/2 cup raw cashews (optional, but recommended for maximum creaminess.)
1/2 cup nutritional yeast (Different from baking yeast)
2 Tablespoons mellow white miso (optional if you cant' find)
1 teaspoon smoked or sweet paprika
2 Tablespoons lemon juice
2 Tablespoons apple cider vinegar
2 teaspoons sea salt (optional, but recommended to achieve a true cheese-like taste.)


Place all ingredients in the Instant Pot in the order listed. (No need to soak the cashews- the Instant Pot will soften them.)

Put the lid on the Instant Pot and twist it to the lock position. (Listen for the glissando indicating itís locked.) Select MANUAL with HIGH pressure, then set the cook time to 5 MINUTES. (After 10 seconds, the Instant Pot will beep to let you know it has started.)

While the cheese sauce is coming up to pressure and cooking in the Instant Pot, prepare the food you would like to serve with it, such as elbow macaroni, broccoli, baked potatoes, tortilla chips, etc. (See suggested serving ideas below.)

When the Instant Pot has finished cooking, manually release the pressure and open the lid.
Using hot pads and avoiding the steam, lift the stainless steel pot out of the cooker. Carefully pour the entire contents of the pot into a high speed blender. (such as a Blendtec, or Vitamix.) Puree using the whole juice setting, or use the highest speed setting for about 2 minutes, until sauce is super smooth, thick and creamy. (If sauce is too thick, add 1/4 to 1/2 cup plant milk and blend again to thin. Sauce will continue to thicken as it cools, so you may want to make it a little thinner to start.) Alternately, you can use a hand-held immersion blender directly in the Instant Pot to blend all ingredients together for 2-3 minutes, or until cheese sauce is super smooth, thinning with a little additional plant milk as needed.

Serve hot cheese sauce immediately by pouring over cooked macaroni, steamed broccoli, baked potatoes, or stir in spices and serve over baked corn tortilla chips as nachos.

If not serving right away, allow cheese sauce to cool completely and then store covered in the refrigerator for up to one week, or in the freezer for up to three months. (Sauce will thicken when chilled, so you may need to thin it down again before serving, by adding a bit of plant milk or water while re-heating)
When ready to serve the previously refrigerated or frozen sauce, heat in the microwave till super hot, stirring every 2-3 minutes. Continue heating and stirring until all the cold clumps have melted, and the sauce once again has a super smooth consistency.) Alternately, you can heat the thawed sauce in a saucepan on the stovetop, stirring constantly, until very hot and no lumps remain, and thinning with a bit of plant milk as needed (The heating process will thicken the sauce, so you may need to add even more plant milk to thin it out again before serving.)

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