Smokey Cheesy Split Pea Soup
Thick and Creamy Nacho Cheese Sauce
| By : |
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
10 servings
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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
Ingredients
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Instructions
- Place potatoes, onions, carrots, cashews and water into Instant Pot inner pot.
- 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.
- 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.
- Carefully turn the steam release handle to the “Venting” position to release remaining pressure. When the float valve drops down. Remove lid.
- Use a slotted spoon to transfer vegetables mixture and cooking liquid to a blender.
- 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.
- Sauce will continue to thicken with or without the addition of nondairy milk. Enjoy!
Jill McKeever is a plant-based chef, author, and certified personal coach. Her cookbook, OMGee Good! Instant Pot Meals, Plant-Based & Oil-Free, shows how to use the Instant Pot to cook up easy comfort meals the whole family will enjoy. Every week, she posts entertaining videos on YouTube and Facebook to guide viewers through living a plant-based lifestyle. Subscribe to watch her on YouTube: https://www.youtube.com/user/SimpleDailyRecipes
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