Thick and Creamy Nacho Cheese Sauce
Servings Prep Time
10servings 10minutes
Cook Time
Servings Prep Time
10servings 10minutes
Cook Time
  • 2cups potatopeeled, cubed
  • 1cup yellow onionchopped
  • 1cup carrotchopped
  • 12ounce roasted red bell peppers
  • 1/2cup cashews
  • 2cups Water
  • 1/3cup nutritional yeast
  • 1tablespoon Dijon mustard
  • 2teaspoons lemon juice
  • 1teaspoon salt
  • 1/4teaspoon liquid smoke
  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!