Home Simple Vegan Plant-Based Recipes Instant Pot Vegan Cheese Sauce

Instant Pot Vegan Cheese Sauce

Instant Pot Vegan Cheese Sauce

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.

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:

Print Recipe

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. 

Prep Time10 mins

Cook Time11 mins

Pressure release15 mins

Total Time36 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 miso
  • 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

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. 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 help to thicken the cheese sauce
  • 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 – Don’t confuse this with the active dry yeast that you use for baking.
  •  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

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

 

 

Vegan Cheese Sauce (Instant Pot Potato Carrot Cheese Sauce)

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Instant Pot Vegan Cheese Sauce | Simple Vegan
Home Simple Vegan Plant-Based Recipes Instant Pot Vegan Cheese Sauce

Instant Pot Vegan Cheese Sauce

Instant Pot Vegan Cheese Sauce

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.

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:

Print Recipe

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. 

Prep Time10 mins

Cook Time11 mins

Pressure release15 mins

Total Time36 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 miso
  • 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

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. 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 help to thicken the cheese sauce
  • 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 – Don’t confuse this with the active dry yeast that you use for baking.
  •  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

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

 

 

Vegan Cheese Sauce (Instant Pot Potato Carrot Cheese Sauce)

LEAVE A REPLY

Please enter your comment!
Please enter your name here