1tablespoonchopped turmeric10g / or 1 teaspoon turmeric powder
1teaspoonsalt
2cupswater475ml
Instructions
Place all of the ingredients into your Instant Pot and lock the lid into place.
Make sure the nozzle on the lid is in the “sealing” position. Use the "manual" setting and set the timer for 5 minutes.
Use the natural release for 10 minutes and then do the quick release to release the remaining pressure.
Allow to cool for about 10 or 15 minutes and then transfer the mixture to your blender and blend until super creamy and smooth, about two full minutes.
Notes
Here's the stovetop versionif you don't have an Instant Pot.No need to fuck around with any other vegan cheesy sauce. This is the one. This stays good for about a week and it freezes ridiculously well.