Plant Based Smokey Gouda Sauce

By: Molly Patrick

Plant Based Smokey Gouda Sauce
cuisine icon Cuisine
Modern
cuisine icon Course
Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Celiac, Dairy Free, Gluten Free, Low Carb, Paleo, Plant-Based, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
15-30 min, 8 servings, brown rice vinegar, cauliflower, celiac, contributed, cook 15 min, daikon, dairy free, easy, garlic, gluten free, low carb, modern, nutritional yeast, paleo, plant-based, prep 5 min, pressure cook, raw cashews, salt, side dish, smoked paprika, ume plum vinegar, vegan, vegetarian, water, zucchini

prep icon Prep Time
5 min
cook icon Cook Time
15 min

serving icon Servings
8 servings
Ingredients
  • 1 Zucchini
  • 1/2 cup Daikon
  • 1 small head cauliflower
  • 2 cloves garlic
  • 1 1/2 cups Water
  • 1/2 cup raw cashews
  • 1/4 cup nutritional yeast
  • 3/4 teaspoon salt
  • 1 tablespoon smoked paprika
  • 2 tablespoons ume plum vinegar
  • 1 teaspoon brown rice vinegar
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 or Pressure Cook 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!
Plant Based Smokey Gouda Sauce image 1Plant Based Smokey Gouda Sauce image 2Plant Based Smokey Gouda Sauce image 3Plant Based Smokey Gouda Sauce image 4
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