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| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
8 servings
|
Ingredients
- 1 Zucchini chopped, about
1 1/2 cups - 1/2 cup Daikon chopped
- 1 small head cauliflower cut into chunks ,about
4 cups - 2 cloves garlic peeled and left whole
- 1 1/2 cups Water divided
- 1/2 cup raw cashews soaked in water for at least 10 minutes
- 1/4 cup nutritional yeast
- 3/4 teaspoon salt
- 1 tablespoon smoked paprika
- 2 tablespoons ume plum vinegar
- 1 teaspoon brown rice vinegar
Ingredients
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|
Instructions
- Place all of the ingredients into your Instant Pot and lock the lid into place, making sure the nozzle is in the sealing position.
- Use the manual setting and set the timer for 3 minutes. Use the natural release method when the timer is up.
- When all of the pressure is out of the pot, take off the lid and allow to cool for about 10 – 15 minutes, and then transfer the mixture to your blender and blend until super creamy and smooth, about 2 full minutes. You may have to blend this in batches.
- Enjoy on veggies, nachos, pastas, or as a dip!
Recipe Notes
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Feel free to contribute!
A true modern hippie, Molly lived in a teepee as a wee one, then moved into an adobe house that her parents built by hand. They didn’t have indoor plumbing growing up, so it was outhouse city until she moved away for college. While she still has the free spirit, she also has a love affair with her Instant Pot, Netflix and indoor plumbing.
Molly holds a certificate in plant-based nutrition from Cornell University in conjunction with the T. Colin Campbell Foundation. For over a decade she has been working in the plant-based field, and is overjoyed that so many people are turning to a Whole Food Plant Based diet. She would love to help you on your journey too!
You can join Molly’s community through her Facebook group “Clean Food Dirty Girl” and her email on her blog!
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I would love to try making this!
Me too!!!
OUTSTANDING!!! I want to put this on everything!!!!