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    Home » Cheese Vegan Recipes

    Vegan Cheese Sauce (Instant Pot Potato Carrot Cheese Sauce)

    Published: Sep 19, 2022 by Richa 14 Comments

    Jump to Recipe   Print Recipe

    The best Vegan Cheese Sauce made with veggies in the Instant Pot! It’s perfect for making classic mac and cheese but also tastes amazing with veggies, rice, or as a base for dairy-free cheese dips or use over nachos or baked potato! Gluten-free & nut-free option. Stovetop instructions as well.

    a bowl of vegan cheese sauce topped with pico de gallo and chopped cilantro

    Here’s an amazing Vegan Cheese Sauce that is super smooth, very creamy, and irresistibly cheesy. The best part? It’s all made in the Instant Pot so pretty hands-off! It tasted just like the real deal and your guests won’t believe it’s vegan!

    Now, I already have this Vegan Queso recipe in the archive but while the queso recip0e is ideal as a dip or for nachos, this is more of an all-purpose cheese sauce. It’s brilliant drizzled over veggies and obviously utterly divine with pasta. Actually, it goes so well with pasta ! I added a Mac cheese recipe to the recipe card.

    overhead shot of a bowl of vegan cheese sauce sprinkled with chopped herbs and tomatoes

     

    The recipe starts off with some creamy vegetables like cauliflower or zucchini, carrots, and potatoes. Cashews add more creaminess,  and we also add in some spices like ground mustard, garlic, and onion powder for flavor. Then two important ingredients – miso paste and nutritional yeast! These two additions add the umami so don’t skip them.

    Nutritional yeast has nothing to do with the active dry yeast that you buy for baking. It’s deactivated yeast and you can find it online at amazon but also at grocery stores. Adding nutritional yeast to dips and sauces lends them a cheesy flavor that you will find to be very addictive.

    On to the method: This vegan cheese sauce recipe is so quick and simple to make using the Instant Pot. Simply dump everything together in the pot, cook it on high pressure and then puree it in a blender into a smooth creamy sauce. DONE!

    side view of a white bowl filled with vegan cheese sauce and sprinkled with herbs and chopped tomatoes

    I love to use this cheese sauce for Mac and cheese, over tacos, in deep dish cheesy pizzas or pastries. It’s versatile and so delicious!

    More cheesy goodness:

    • Vegan Spinach Mozzarella Cheese Melts
    • Vegan Spinach Potato Cheese Stuffed Naan
    • Sheet Pan Cheeseburger Veggie Dinner with Garlic Mayo Dressing
    • Loaded Baked Potato Wedges with Creamy Cheese Sauce and Tofu Bacony Bits
    • Vegan Mac and Cheese Powder

    Recipe Card

    Print Recipe
    5 from 12 votes

    Instant Pot Vegan Cheese Sauce

    The best Vegan Cheese Sauce made with veggies and made in the Instant Pot! It's perfect for making classic mac and cheese but also tastes amazing with veggies, rice, baked potato, or as a base for dairy-free cheese dips. Gluten-free & nut-free option. Stovetop option
    Prep Time10 minutes mins
    Cook Time11 minutes mins
    Pressure release15 minutes mins
    Total Time36 minutes mins
    Course: Appetizer, Side
    Cuisine: American
    Keyword: Instant pot cheese sauce, vegan cheese sauce
    Servings: 6
    Calories: 139kcal
    Author: Vegan Richa

    Ingredients

    • 1/2 cup (64.5 g) raw cashews see note for Nutfree
    • 1.5 cups (354.88 g) peeled cubed Yukon gold potatoes
    • 1/4 cup (32 g) peeled chopped carrots
    • 1/3 cup (41.33 g) chopped cauliflower florets or peeled chopped zucchini
    • 3/4 tsp salt
    • 1.5 tsp lemon juice
    • 3 cloves garlic
    • 1 tsp stone ground mustard
    • 1-2 tsp yellow or white miso , use chickpea miso for Soyfree
    • 1/4 tsp black pepper
    • 2 tsp pickle juice or 1/2 tsp vinegar
    • 1/4 cup nutritional yeast
    • 1.5 cups water

    To add later:

    • 1 tbsp oil
    • 1/4 tsp onion powder
    • 2 tsp all purpose flour or tapioca starch for gluten-free

    Instructions

    • Add all the ingredients, except the oil and onion powder to the instant pot with 1.5 cups of water. (Add miso mustard and water first and mix well so miso doesn’t clump up, then add the rest). Mix really well, close the lid, and pressure cook for 11 minutes.
    • Let the pressure release naturally, then open the lid. Let the mixture cool for a few minutes then transfer the mixture to a blender with the oil and onion powder and flour/starch. Blend until smooth.
    • You can store this mixture to use in dishes like vegan mac & cheese or other. or if you want to serve it over roasted veggies simply add it back to the instant pot or a saucepan and simmer for a few minutes to thicken. Taste and adjust salt and flavor.
    • Refrigerate for upto 4 days. Freeze for upto a month. Reheat to bring to a boil to thicken(freezing will have caused a bit of separation which will get smooth again on reheating)
    • Saucepan: To make the cheese sauce on stovetop, add all the ingredients and 2.5 cups water instead of 1.5 cups, partially cover and cook over medium heat until potatoes are tender. Then cool and blend with oil, onion powder and flour or starch.

    Notes

    Nutfree: use 1/3 cup of pumpkin seeds or a mix of pumpkin seeds and hemp seeds and add another teaspoon of starch. 
    • for a more intense, orange color, add some turmeric
    • to add a smoky note, add 1 tsp of smoked paprika or some liquid smoke
    • Nutritional yeast substitute: use 1 tsp miso as a sub. 
    To make Mac and cheese :
    2 tsp vegan butter or oil to oil the pot
    8 ounces Elbows
    2 1/4 cups of water
    1/4 teaspoon salt
    1/8 tsp garlic  powder
    Add to instant pot and pressure cook 4 mins(or half the time on the package + 1 min) . Quick release carefully in short bursts. Check if the pasta is done. Add the cheese sauce and press sauté, cook until thickened.

    Nutrition

    Nutrition Facts
    Instant Pot Vegan Cheese Sauce
    Amount Per Serving
    Calories 139 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 1g6%
    Sodium 346mg15%
    Potassium 376mg11%
    Carbohydrates 15g5%
    Fiber 2g8%
    Sugar 2g2%
    Protein 4g8%
    Vitamin A 908IU18%
    Vitamin C 13mg16%
    Calcium 18mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Ingredients:

    • a mix of cooked cauliflower and Yukon gold potatoes add volume
    • raw cashews add that perfect creamy texture
    • cooked chopped carrots add some color and a bit of sweetness
    • salt – more or less depending on your taste
    • lemon juice neutralizes the taste of the cashews
    • seasonings: garlic, onion powder and ground mustard
    • to up the umami, I add a blend of miso paste and nutritional yeast
    •  pickle juice and a small amount of vinegar add some acidity to round out the flavor
    • a small amount of flour is added for additional thickening – for glutenfree use tapioca starch

    Tips

    • Nutfree: use 1/3 cup of pumpkin seeds or a mix of pumpkin seeds and hemp seeds
    • you can use zucchini instead of the cauliflower
    • you could use sweet potatoes instead of the potatoes but the color might be a bit more orange and queso-like
    • for a more intense, orange color, add some turmeric
    • to add a smoky note, add 1 tsp of smoked paprika or some liquid smoke
    • Make this into Soup! Bring to a boil, Add some more water or broth to thin to preference and simmer for 5 mins. Top with croutons and serve!

    ingredients needed for making vegan cheese sauce in the Instant Pot

    How to make Vegan Cheese Sauce in the Instant Pot

    ingredients for vegan cheese sauce being mixed in an instant pot

    Add all the ingredients, except the oil and onion powder to the instant pot with 1.5 cups of water. (You can mix the miso in the water first so that it doesn’t clump up then add the rest of the ingredients) Mix really well, close the lid, and pressure cook for 11 minutes.

    Nutritional yeast being added to an instant pot with ingredients for vegan cheese sauce


    garlic being added to instant pot with vegan cheese sauce ingredients

    carrots and cashews being added to an Instant pot to make vegan cheese sauce

     

    potato slices, cauliflower florets, nuts and carrots being added to an Instant pot filled with water and spices to make cheese sauce

    cooked veggies and cashews in an instant pot

    Let the pressure release naturally, then open the lid. blended vegan cheese sauce being poured into a small white dish

    Let the mixture cool for a few minutes then transfer the mixture to a blender alongside the oil and onion powder and flour/starch. Blend until smooth.

    a small bowl filled with vegan cheese sauce

    You can store this mixture to use in dishes like vegan mac & cheese or if you want to serve it over roasted veggies simply add it back to the instant pot or a saucepan and simmer for a few minutes to thicken. Taste and adjust salt and flavor.

    Ways to use vegan cheese sauce

    Use it served over grilled or cooked veggies, as a topping for nachos, as a dip for veggie sticks or chips, over baked potato or blanched broccoli, over pasta or rice or make your favorite mac & cheese! Use it to dress tacos or on pizza. I added a quick recipe for vegan mac and cheese in the recipe card.

    Storage

    This cheese sauce can be stored for up to 4 days in the refrigerator.

    a white bowl filled with Instant Pot Vegan Cheese Sauce decorated with fresh chopped herbs and tomatoes

     

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Lisa

      September 18, 2023 at 7:09 am

      5 stars
      Love this sauce. I substituted 1/4 cup extra cashews for the oil (so the sauce would be wfpbno), and the extra teaspoon of miso for the nutritional yeast (because I can’t stand nooch!).

      So creamy & delicious! Thank you, Richa.

      Reply
      • Vegan Richa Support

        September 21, 2023 at 7:34 pm

        yay!

        Reply
    2. Diane

      May 18, 2023 at 12:14 pm

      5 stars
      Thank you for this delicious recipe! I just made it and used part of it for a pasta dish. I can hardly wait to use the rest of it — likely on nachos.
      I’ve tried maybe 6-8 different cheese sauces and yours is by far the best in terms of taste and texture. And it was so easy to do in the instant pot.

      Reply
      • Vegan Richa Support

        May 19, 2023 at 6:41 am

        yay! thank you!

        Reply
    3. Judith

      November 30, 2022 at 6:34 am

      5 stars
      I settled on a recipe for a vegan cheese sauce that we loved and I looked no further. But trusting and loving your recipes as I do…I tried this when you first published it and we love it!
      Thanks for another winner. I have a ‘Vegan Richa’ category on my Paprika Recipe Manager App.

      Reply
    4. ilanapurr

      November 10, 2022 at 12:48 pm

      5 stars
      This sauce is so easy to make and so delicious too! An instant favorite.

      Reply
    5. Maneesha

      September 22, 2022 at 9:50 am

      5 stars
      SO AMAZING! SO HEALTHY CUZ IT’S PACKED WITH VEGGIES! Forget using this as a dip or a spread, I was eating this by the spoonful because I enjoyed it so much! Thanks Richa for another amazing-slam-dunk-winner recipe!

      Reply
      • Vegan Richa Support

        September 23, 2022 at 5:43 pm

        Love your enthusiasm Maneesha!! Yay!

        Reply
    6. PamelaB

      September 19, 2022 at 5:06 pm

      5 stars
      How do you think this would do with freezing?

      Reply
      • Vegan Richa Support

        September 22, 2022 at 9:28 am

        Yes, in step 4: Refrigerate for upto 4 days. Freeze for upto a month. Reheat to bring to a boil to thicken(freezing will have caused a bit of separation which will get smooth again on reheating)

        Reply
        • Ld

          November 11, 2022 at 6:21 am

          You didnt list a serving size.

          Reply
          • Vegan Richa Support

            November 11, 2022 at 10:55 pm

            Hi Ld! The recipe card notes that there are 6 servings. Enjoy!

            Reply
    7. Pat

      September 19, 2022 at 2:36 pm

      When using gluten free elbow macaroni, should the cooking time be reduced?

      Reply
      • Richa

        September 19, 2022 at 11:58 pm

        Depends on the time mentioned on the package . I usually use either half the time or half the time plus 1 min. Gf pasta though cooks faster so use half the cook time mentioned on package

        Reply

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