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 minutesmins
Cook Time11 minutesmins
Pressure release15 minutesmins
Total Time36 minutesmins
Course: Appetizer, Side
Keyword: Instant pot cheese sauce, vegan cheese sauce
Author: Vegan Richa
1/2cupraw cashewssee note for Nutfree
1.5cupspeeled cubed Yukon gold potatoes
1/4cuppeeled chopped carrots
1/3cupchopped cauliflower florets or peeled chopped zucchini
1tspstone ground mustard
1-2tspyellow or white miso, use chickpea miso for Soyfree
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.
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 powderAdd 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.