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5 Minute Instant Pot Cheesy Sauce

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.
Author Molly Patrick of Clean Food Dirty Girl


  • 2 cups peeled and chopped potato 280g
  • 1 cup chopped carrot 130g
  • 1/2 cup chopped onion 65g
  • 3 garlic cloves peeled and left whole
  • 1/2 cup raw cashews 70g
  • 1/2 cup nutritional yeast 40g
  • 1 tablespoon chopped turmeric 10g / or 1 teaspoon turmeric powder
  • 1 teaspoon salt
  • 2 cups water 475ml


  1. Place all of the ingredients into your Instant Pot and lock the lid into place.
  2. Make sure the nozzle on the lid is in the “sealing” position. Use the "manual" setting and set the timer for 5 minutes.
  3. Use the natural release for 10 minutes and then do the quick release to release the remaining pressure.

  4. 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.

Recipe Notes

Here's the stovetop version if you don't have an Instant Pot.