Thick and Creamy Nacho Cheese Sauce


  • 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
  • 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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