Thick and Creamy Nacho Cheese Sauce
By :Jill McKeever
Print Recipe
Votes: 4
Rating: 3.5
Rate this recipe!
Course Side Dish
Cuisine Modern
Difficulty Easy
Browse Category Side Dishes
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Carrot, Nutritional Yeast, Potatoes
Prep Time 10 minutes
Cook Time 15 minutes
Servings
10 servings
Ingredients
  • 2 cups potato peeled, cubed
  • 1 cup yellow onion chopped
  • 1 cup carrot chopped
  • 12 ounce roasted red bell peppers
  • 1/2 cup cashews
  • 2 cups Water
  • 1/3 cup nutritional yeast
  • 1 tablespoon Dijon mustard
  • 2 teaspoons lemon juice
  • 1 teaspoon salt
  • 1/4 teaspoon liquid smoke
Course Side Dish
Cuisine Modern
Difficulty Easy
Browse Category Side Dishes
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Carrot, Nutritional Yeast, Potatoes
Prep Time 10 minutes
Cook Time 15 minutes
Servings
10 servings
Ingredients
  • 2 cups potato peeled, cubed
  • 1 cup yellow onion chopped
  • 1 cup carrot chopped
  • 12 ounce roasted red bell peppers
  • 1/2 cup cashews
  • 2 cups Water
  • 1/3 cup nutritional yeast
  • 1 tablespoon Dijon mustard
  • 2 teaspoons lemon juice
  • 1 teaspoon salt
  • 1/4 teaspoon liquid smoke
Votes: 4
Rating: 3.5
Rate this recipe!
Instructions
  1. Place potatoes, onions, carrots, cashews and water into Instant Pot inner pot.
  2. Cover with lid, turn lid clockwise to lock into place. Align the pointed end of the steam release handle to point to “Sealing.” Press "Manual", use [-] button to adjust cooking time to 2 minutes.
  3. When the cooking time is complete, press "Keep Warm/Cancel" once to cancel the keep warm mode then wait 10 minutes for the pressure to go down.
  4. Carefully turn the steam release handle to the “Venting” position to release remaining pressure. When the float valve drops down. Remove lid.
  5. Use a slotted spoon to transfer vegetables mixture and cooking liquid to a blender.
  6. Add nutritional yeast, mustard, lemon juice, salt and liquid smoke; blend on high until smooth and creamy, 1 minute. If you want a thinner consistency, add up to 1/3 cup nondairy milk.
  7. Sauce will continue to thicken with or without the addition of nondairy milk. Enjoy!
4 replies
  1. Steven Teaff
    Steven Teaff says:

    It is insane how good this cheese sauce goes with everything! We pour over baked potatoes, rice and steamed broccoli, nachos, burritos, enchiladas, tacos…SO GOOD!

  2. Hikergrl
    Hikergrl says:

    Where do you add the roasted peppers? Also, how do I remove the cooked potato, etc, AND the liquid with a slotted spoon? Do you mean to just remove the veggies without the liquid? Otherwise the slotted spoon won’t work.

  3. Hikergrl
    Hikergrl says:

    I left one review because the instructions were not clear. I just finished making this and it is SOOOOOO GOOD! I’m not vegan, but want to eat more plant based. I will make this again and again. This is what I changed:

    Use slotted spoon to move veggies and cashews to blender.

    Add 1 cup of the liquid to blender.

    Add the rest of the ingrediants and increase the salt by another 1/2 tsp.

    Add 1/2 tsp white pepper.

    Add 1/4 tsp cayanne pepper.

    Blend the heck out of it!

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