Instant Pot Vegan Cheese Sauce

Seriously amazing Vegan Cheese Sauce made in the Instant Pot! Super quick, so smooth & creamy that you won't believe its vegan!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side Dish
Cuisine: American
Servings: 4 cups
Calories: 86kcal


  • 1 large russet potato cubed
  • 1 large sweet potato cubed
  • 2 large carrots cut into rounds
  • 1/4 cup cashews raw
  • 1 cup water
  • 1/2 cup nutritional yeast
  • 3/4 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • teaspoon salt or to taste
  • 1/4 teaspoon turmeric powder
  • 1 tablespoon white vinegar
  • tablespoon lemon juice
  • 1/4 cup water or almond milk


  • To your instant pot add cubed potatoes, sweet potatoes, carrots, cashews and 1 cup water.
  • Close the pot with its lid. Press the manual/pressure cook button and cook on high pressure for 5 minutes. The pressure valve should be in the sealing position.
  • Let the pressure release naturally for 5 minutes and then do a quick pressure release by manually moving the valve from sealing to venting position.
  • Let the veggies cool down a bit and then transfer them to a high speed blender.
  • Add nutritional yeast, smoked paprika, garlic powder, salt, turmeric, white vinegar, lemon juice and 1/4 cup of either water or almond milk.
  • Pulse for 30 seconds or until the sauce is super creamy and smooth. Transfer vegan cheese sauce to serving bowl. Enjoy with chips or veggies!


If you want to spice is up: add cayenne pepper, green chilies.
To add more flavors: add in some onion powder, miso paste or tomato paste.


Calories: 86kcal

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