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By :Jill McKeever |
Course | Side Dish |
Cuisine | Modern |
Difficulty | Easy |
Browse Category | Side Dishes |
Duration | 15-30 min |
Diet | Celiac, Dairy Free, Gluten Free, Plant-Based, Vegan, Vegetarian |
Cooking Technique | Pressure Cook |
Main Ingredient | Carrot, Nutritional Yeast, Potatoes |
Prep Time | 10 minutes |
Cook Time | 15 minutes |
Servings |
10 servings
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Ingredients
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Jill McKeever is a plant-based chef, author, and certified personal coach. Her cookbook, OMGee Good! Instant Pot Meals, Plant-Based & Oil-Free, shows how to use the Instant Pot to cook up easy comfort meals the whole family will enjoy. Every week, she posts entertaining videos on YouTube and Facebook to guide viewers through living a plant-based lifestyle. Subscribe to watch her on YouTube: https://www.youtube.com/user/SimpleDailyRecipes
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It is insane how good this cheese sauce goes with everything! We pour over baked potatoes, rice and steamed broccoli, nachos, burritos, enchiladas, tacos…SO GOOD!
Change the title to: Thick and Creamy Nacho Vegan Sauce. (Cheese is misleading.)
Where do you add the roasted peppers? Also, how do I remove the cooked potato, etc, AND the liquid with a slotted spoon? Do you mean to just remove the veggies without the liquid? Otherwise the slotted spoon won’t work.
I left one review because the instructions were not clear. I just finished making this and it is SOOOOOO GOOD! I’m not vegan, but want to eat more plant based. I will make this again and again. This is what I changed:
Use slotted spoon to move veggies and cashews to blender.
Add 1 cup of the liquid to blender.
Add the rest of the ingrediants and increase the salt by another 1/2 tsp.
Add 1/2 tsp white pepper.
Add 1/4 tsp cayanne pepper.
Blend the heck out of it!