Thick and Creamy Nacho Cheese Sauce

By: Jill McKeever

Thick and Creamy Nacho Cheese 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, Plant-Based, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
10 servings, 15-30 min, carrot, cashews, celiac, contributed, cook 15 min, dairy free, dijon mustard, easy, gluten free, lemon juice, liquid smoke, modern, nutritional yeast, plant-based, potato, prep 10 min, pressure cook, roasted red bell peppers, salt, side dish, vegan, vegetarian, water, yellow onion

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

serving icon Servings
10 servings
Ingredients
  • 2 cups potato
  • 1 cup yellow onion
  • 1 cup carrot
  • 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
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!
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