Mac & Cheese Sauce (Instant Pot)

Ingredients

  • 2 tsp olive or other neutral oil
  • 4–5 oz butternut squash, peeled, diced
  • 12 oz Yukon Gold potatoes, peeled, chopped
  • ½ medium sweet onion, chopped
  • 4 cloves garlic, peeled, whole
  • ½ C cashew pieces
  • ¾ C nutritional yeast
  • 2 Tbsp mellow miso paste
  • 2–3 Tbsp lemon juice
  • 1¾ tsp salt
  • 1 13.5-oz can lite coconut milk
  • 1 C water
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp mustard powder
  • ¼ tsp smoked paprika
  • ¼ tsp crushed red pepper flakes
  • 1 tsp salt

Equipment

  • Measuring cups and spoons
  • Instant Pot
  • High-speed blender (e.g., Vitamix)

Process

  1. Grease the inner pot of the Instant Pot with oil.
  2. Add the butternut squash, potatoes, onion, garlic, cashews, nutritional yeast, miso paste, lemon juice, 1¾ tsp salt, lite coconut milk, and water to the Instant Pot. Stir well to combine.
  3. Close the lid, making sure the steam valve is turned to “Sealing.”
  4. Set the Instant Pot to “Steam” and set the timer to 7 minutes. (It will take 10–15 minutes for it to come to pressure.)
  5. When the time is up, use the quick release method to release the pressure until it is safe to unlock the lid.
  6. Transfer the contents of the Instant Pot to a Vitamix.
  7. Add the garlic powder, onion powder, mustard powder, paprika, pepper flakes, and salt to the Vitamix. Blend until velvety smooth.

Source

The Vegan Instant Pot Cookbook by Nisha Vora