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In a blender, add cashews and hot boiling water. Soak for 5 minutes. Blend on high until smooth.
Set your Instant Pot on Saute Mode and melt your vegan butter. Then sauteed minced garlic until fragrant. Add smoked tofu, followed by marinara sauce, tomato paste, spices and salt. Mix together.
Pour in water. Cover with lid and switch Pressure Knob to “Sealing”. Set to “Pressure Cook” mode and set timer for 8 minutes. Allow it to cook.
Once cooked, the Instant Pot will notify you or turn off. Safely release the pressure. Remove the lid.
Stir in the cashew cream. Serve with basmati rice to enjoy!