Instant Pot Vegan Cheese Sauce #dinner #vegan #cheese #paleo #mushroom

Very mushy and smooth Vegan Cheese Sauce made in the Instant Pot!

Use it on nachos, as plunges, over pasta or make your preferred macintosh and cheddar!

In the event that you love all the Instant Pot veggie lover/veggie lover plans that I share on the blog, if it's not too much trouble go along with me on this Facebook Group – Instant Pot Vegetarian Recipes. The gathering shares/highlights veggie lover moment pot plans and thoughts from all around the web!

Veggie lover cheddar? Have you all at any point attempted it? I am not a veggie lover but rather I am frequently fascinated by a portion of the vegetarian items that I find in the market.

I recall once I was entranced with tempeh and purchased a major bundle from the store. I couldn't eat it by any stretch of the imagination!

I can eat essentially everything as long as its veggie lover yet I couldn't eat tempeh. Perhaps it was simply me and I have to give it another shot?

As of late, I purchased a pack of vegetarian cheddar to use on my pizza from Trader Joe's. To my failure, it turned out downright terrible and destroyed my pizza. I just couldn't eat it.

Also try our recipe : HAWAIIAN HAM AND CHEESE SLIDERS RECIPE #dinner #cauliflower #food #lunch #easy

Ingredients :

• 1 large russet potato, 320 grams, cubed
• 1 large sweet potato, 300 grams, cubed
• 2 large carrots, 170 grams, cut into rounds
• 1/4 cup cashews, raw, 35 grams
• 1 cup water, 8 oz
• 1/2 cup nutritional yeast
• 3/4 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1.25 teaspoon salt, or to taste
• 1/4 teaspoon turmeric powder
• 1 tablespoon white vinegar
• 1.5 tablespoons lemon juice
• 1/4 cup water or almond milk, 2 oz

Instructions :

1. To your instant pot add cubed potatoes, sweet potatoes, carrots, cashews and 1 cup water.
2. 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.
3. 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.
4. Let the veggies cool down a bit and then transfer them to a high speed blender.
5. Add nutritional yeast, smoked paprika, garlic powder, salt, turmeric, white vinegar, lemon juice and 1/4 cup of either water or almond milk.
6. 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!

Source : bit.ly/2Vmy51g

Read more our recipe : CHORIZO HUEVOS RANCHEROS TOSTADAS #dinner #food #tostadas #recipes #easy