Step 1

To your instant pot add cubed potatoes, sweet potatoes, carrots, cashews and 1 cup water.

Step 2

Close the pot with its lid. Press the manual/pressure cook button and cook on high pressure for 5 minutes. The pressure valve should be in the sealing position.Let the pressure release naturally for 5 minutes and then do a quick pressure release by manually moving the valve from sealing to venting position.

Step 3

Let the veggies cool down a bit and then transfer them to a high speed blender.

Step 4

Add nutritional yeast, smoked paprika, garlic powder, salt, turmeric, white vinegar, lemon juice and 1/4 cup of either water or almond milk.

Step 5

Pulse for 30 seconds or until the sauce is super creamy and smooth. Transfer vegan cheese sauce to serving bowl. Enjoy with chips or veggies!