No Instant Pot? No problem!
Read on for instructions to make this recipe in an Instant Pot, slow cooker, or on the stovetop
Oh my word, you guys.
This recipe is a total game changer.
Creamy, dreamy, totally dipable, pourable, drinkable (okay, maybe not that last part), it is going to change your cheese sauce game forever.
This recipe came about because I wanted to create a drool-worthy cheese sauce for my dairy-free husband.
The poor guy was missing all his comfort food favorites--mac & cheese, broccoli & cheese sauce, and of course queso!
I tried and tried various times to come up with a recipe that would rival the classic sauce, but have never been able to nail it.
Until now.
And you will never believe the two main ingredients that make the base of this sauce.
Okay, I won't keep you guessing.
It's plain old potatoes and carrots.
Really.
Somehow the two veggies combine with the other ingredients to create a magical, creamy sauce that no one will guess is totally vegetable based.
I also wanted to make this recipe Instant Pot friendly, so that it's a total breeze to whip up.
Not to worry if you don't own an electric pressure cooker, though.
I've also provided instructions for preparing this recipe in the slow cooker or on the stovetop.
So you basically have no excuse not to make it.
We love this sauce poured over veggies, mixed with cooked noodles for a to-die-for mac & cheese, and of course for queso.
Seriously, I could dip chips into this stuff forever.
You've been warned.
I hope you'll give this one a try soon.
Now, let's make some Real Deal Real Food Dairy-Free Cheese Sauce!
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | Serve this cheese sauce as a dip for chips, poured over veggies, or mixed with cooked noodles for an awesome mac & cheese alternative.
2 | Mix in a jar of salsa for a dairy-free queso that will knock your socks off!
3 | I have not tried making this without the cashews, but I imagine it would still work, it just may not be as creamy. If you try it let us know in the comments!
THIS RECIPE IS . . .
Naturally Gluten-Free, Dairy-Free, Grain-Free, Egg-Free, Vegetarian, Vegan and Paleo
INSTANT POT REAL DEAL REAL FOOD CHEESE SAUCE (DAIRY-FREE)
Ingredients
- 2 cups peeled and diced Russet potatoes*
- 2 cups diced carrots
- 1 cup chicken or vegetable stock
- 1 teaspoon kosher salt, divided**
- ⅓ cup raw, unsalted cashews
- 2 tablespoons nutritional yeast, or more to taste***
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 small garlic clove, peeled
Instant Pot Instructions
1. Place the potatoes, carrots, stock and ¼ teaspoon salt into a 6-quart electric pressure cooker.
2. Secure the lid, select the manual setting, and set it to high pressure for 10 minutes.
3. When the pressure cooker timer is done, quick release the pressure.
4. Add the cashews to a blender. Blend on high until a fine flour forms, being careful not to overblend.
5. Add the nutritional yeast, olive oil, lemon juice, ¾ teaspoons salt, and garlic clove to the blender. Carefully pour in the vegetable and stock mixture.
6. Cover and blend until completely smooth, adding a splash more stock if necessary.
7. Taste and add additional salt, lemon juice, or nutritional yeast, if desired.
Makes about 2 cups.
Slow Cooker Instructions
1. Place the potatoes, carrots, stock and ¼ teaspoon salt into a 6-quart slow cooker.
2. Cover and cook on high for 3-4 hours or low for 4-5 hours, or until the vegetables are very tender.
3. Add the cashews to a blender. Blend on high until a fine flour forms, being careful not to overblend.
3. Add the nutritional yeast, olive oil, lemon juice, ¾ teaspoons salt, and garlic clove to the blender. Carefully pour in the vegetable and stock mixture.
5. Cover and blend until completely smooth, adding a splash more stock if necessary.
6. Taste and add additional salt, lemon juice, or nutritional yeast, if desired.
Makes about 2 cups.
Stovetop Instructions
1. Place the potatoes, carrots, stock and ¼ teaspoon salt into a medium saucepan.
2. Cover, bring to a boil, then reduce to a simmer. Cook until the vegetables are very tender, about 20-30 minutes.
3. Add the cashews to a blender. Blend on high until a fine flour forms, being careful not to overblend.
3. Add the nutritional yeast, olive oil, lemon juice, ¾ teaspoons salt, and garlic clove to the blender. Carefully pour in the vegetable and stock mixture.
5. Cover and blend until completely smooth, adding a splash more stock if necessary.
6. Taste and add additional salt, lemon juice, or nutritional yeast, if desired.
Makes about 2 cups.
Notes:
*Peeled red or yellow potatoes will also work.
**This sauce has significantly less salt than it's processed cousin. If you taste it and find it bland, add more salt, 1/4 teaspoon at time, until you reach a flavor you enjoy.
***Nutritional yeast adds a cheesy flavor without containing any dairy. Find it on the bulk aisle of your natural foods store, or in the baking section. It adds an essential "cheesy" flavor to the recipe, so I would not recommend skipping it.
