Instant Pot Vegan Cheese Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, plant-based cheese sauce made from cashews and vegetables, perfect for mac and cheese, nachos, or drizzling over vegetables. Gluten-free and nut-free options available.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/2 cup raw cashews (see note for Nutfree )
- 1.5 cups peeled cubed Yukon gold potatoes
- 1/4 cup peeled chopped carrots
- 1/3 cup 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
- 1 tbsp oil
- 1/4 tsp onion powder
- 2 tsp all purpose flour or tapioca starch for gluten-free
At a glance
PER SERVING · TIME 36M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 11m
- Sodium
- 341mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 348mg
- Calcium
- 15mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 341MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.