Simple, practical, and full of everyday flavour, Instant Pot Vegan Cheese Sauce is a vegan, vegetarian American side dish made with russet potato, sweet potato, and carrots in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 4 cups
  • Category: Side Dish
  • Cuisine: American

Ingredients

  • 1 large russet potato (320 grams, cubed)
  • 1 large sweet potato (300 grams, cubed)
  • 2 large carrots (170 grams, cut into rounds)
  • 1/4 cup cashews (raw, 35 grams)
  • 1 cup water (8 oz)
  • 1/2 cup nutritional yeast
  • 3/4 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1.25 teaspoon salt (or to taste)
  • 1/4 teaspoon turmeric powder
  • 1 tablespoon white vinegar
  • 1.5 tablespoons lemon juice
  • 1/4 cup water or almond milk (2 oz)

Method

  1. To your instant pot add cubed potatoes, sweet potatoes, carrots, cashews and 1 cup water.
  2. Close the pot with its lid. Press the manual/pressure cook button and cook on high pressure for 5 minutes. The pressure valve should be in the sealing position. Let the pressure release naturally for 5 minutes and then do a quick pressure release by manually moving the valve from sealing to venting position.
  3. Let the veggies cool down a bit and then transfer them to a high speed blender.
  4. Add nutritional yeast, smoked paprika, garlic powder, salt, turmeric, white vinegar, lemon juice and 1/4 cup of either water or almond milk.
  5. Pulse for 30 seconds or until the sauce is super creamy and smooth. Transfer vegan cheese sauce to serving bowl. Enjoy with chips or veggies!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.