Instant Pot Real Deal Real Food Dairy-Free Cheese Sauce
Creamy, dreamy, and totally delicious, Instant Pot Real Deal Real Food Dairy-Free Cheese Sauce is an amazing alternative to traditional cheese sauce, and is super easy to whip up. Read on for instructions to make this recipe in an Instant Pot, slow cooker, or on the stovetop.
- Prep time
- --
- Cook time
- Not listed
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups peeled and diced Russet potatoes*
- 2 cups diced carrots
- 1 cup chicken or vegetable stock
- 1 teaspoon kosher salt (divided**)
- ⅓ cup raw (unsalted cashews)
- 2 tablespoons nutritional yeast (or more to taste***)
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 small garlic clove (peeled)
Instructions
- 1
Instant Pot Instructions
- 2
Place the potatoes, carrots, stock and ¼ teaspoon salt into a 6-quart electric pressure cooker.
- 3
Secure the lid, select the manual setting, and set it to high pressure for 10 minutes.
- 4
When the pressure cooker timer is done, quick release the pressure.
- 5
Add the cashews to a blender. Blend on high until a fine flour forms, being careful not to overblend.
- 6
Add the nutritional yeast, olive oil, lemon juice, ¾ teaspoons salt, and garlic clove to the blender. Carefully pour in the vegetable and stock mixture.
- 7
Cover and blend until completely smooth, adding a splash more stock if necessary.
- 8
Taste and add additional salt, lemon juice, or nutritional yeast, if desired.
- 9
Slow Cooker Instructions
- 10
Place the potatoes, carrots, stock and ¼ teaspoon salt into a 6-quart slow cooker.
- 11
Cover and cook on high for 3-4 hours or low for 4-5 hours, or until the vegetables are very tender.
- 12
Add the cashews to a blender. Blend on high until a fine flour forms, being careful not to overblend.
- 13
Add the nutritional yeast, olive oil, lemon juice, ¾ teaspoons salt, and garlic clove to the blender. Carefully pour in the vegetable and stock mixture.
- 14
Cover and blend until completely smooth, adding a splash more stock if necessary.
- 15
Taste and add additional salt, lemon juice, or nutritional yeast, if desired.
- 16
Stovetop Instructions
- 17
Place the potatoes, carrots, stock and ¼ teaspoon salt into a medium saucepan.
- 18
Cover, bring to a boil, then reduce to a simmer. Cook until the vegetables are very tender, about 20-30 minutes.
- 19
Add the cashews to a blender. Blend on high until a fine flour forms, being careful not to overblend.
- 20
Add the nutritional yeast, olive oil, lemon juice, ¾ teaspoons salt, and garlic clove to the blender. Carefully pour in the vegetable and stock mixture.
- 21
Cover and blend until completely smooth, adding a splash more stock if necessary.
- 22
Taste and add additional salt, lemon juice, or nutritional yeast, if desired.