Amazing Vegan Cheese Sauce
This creamy vegan cheese sauce blends soft Yukon gold potatoes, carrots, nutritional yeast, and tangy lemon juice for a silky, dairy-free dip or drizzle perfect for any comfort food dish.
Equipment
- 1 Pressure Cooker
Ingredients
Main ingredients
- 16 oz Yukon Gold Potatoes about 3 medium sized
- 1-2 Carrots peeled
- ½ cup Water for boiling veggies
- ¼ cup Nutritional yeast for cheesy flavor
- 2 tablespoons Nutritional yeast extra for flavor boost
- 2 tablespoons Lemon juice
- 1 teaspoon Apple cider vinegar
- 1 teaspoon Salt
- ½ teaspoon Onion powder
- ½ teaspoon Garlic powder
- ½ teaspoon Brown mustard for subtle kick
- ¼ teaspoon Turmeric for color and mild earthiness
Instructions
Instructions
- Peel and chop your potatoes and carrots into small chunks.
- Place chopped veggies into a pressure cooker with ½ cup water. Seal the lid.
- Bring to pressure, reduce heat and cook for 10–12 minutes.
- Release pressure, open the lid carefully, and reserve ½ cup of cooking water.
- Transfer veggies to blender with reserved water and all other ingredients.
- Blend until smooth and creamy. Adjust seasoning to taste. Serve warm.
Notes
Leftovers can be refrigerated for up to 5 days. Reheat gently on the stovetop with a splash of water to maintain creaminess.