From Our Kitchen: Instant Pot Vegan Cheese Sauce

A Vegan Cheese Sauce for Veggie Dippin’ and Mac and Cheesin’


1/2 of a small onion or 1/4 of a large onion, diced

2 tablespoons olive oil

3/4 cup potatoes, peeled and diced

3/4 cup carrots, peeled and diced

1/4 cup water

2 tablespoons lemon juice

1 teaspoon salt

1/4 cup + 2 tablespoons nutritional yeast

1/2 teaspoon garlic powder

1/4 teaspoon turmeric

1/4 teaspoon paprika


  1. Place the Instant Pot on the sauté setting and add onions and olive oil. 
  2. Sauté the onions and olive oil until the onions are soft and translucent.
  3. Switch the Instant Pot from the sauté setting to STEW setting, and add in potatoes, carrots, water, lemon juice and salt.
  4. Set the Instant Pot timer to 30 minutes and let the Instant Pot work it’s magic.
  5. Once the Instant Pot is finished cooking everything, carefully release the lid and remove the contents of the Instant Pot and place into a bowl.
  6. Allow the cooked items to cool for 5 minutes, then transfer to a blender.
  7. Add in nutritional yeast, garlic powder, turmeric and paprika, then blend until the cheese mixture is smooth and creamy. If necessary, use a spatula to scrape the sides of the blender, and blend again until smooth.
  8. Serve warm with your favorite veggies, on cooked noodles, or as a dip for grilled meats.

Recipe by The 1000 at