Vegan Richa

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½ cup raw cashews

1.5 cups peeled cubed Yukon gold potatoes

¼ cup peeled chopped carrots

⅓ cup chopped cauliflower florets or peeled chopped zucchini

¾ tsp salt

1.5 tsp lemon juice

3 cloves garlic

1 tsp stone ground mustard

1-2 tsp yellow or white miso, use chickpea miso for Soyfree

¼ tsp black pepper

2 tsp pickle juice or ½ tsp vinegar

¼ cup nutritional yeast

1.5 cups water

1 tbsp oil

¼ tsp onion powder

2 tsp all purpose flour or tapioca starch for gluten-free

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1. Add all the ingredients, except the oil and onion powder to the instant pot with 1.5 cups of water. (Add miso mustard and water first and mix well so miso doesn’t clump up, then add the rest).

2. Mix really well, close the lid, and pressure cook for 11 minutes.

3. Let the pressure release naturally, then open the lid.

4. Let the mixture cool for a few minutes then transfer the mixture to a blender with the oil and onion powder and flour/starch.

5. Blend until smooth.

6. You can store this mixture to use in dishes like vegan mac & cheese or other.

7. If you want to serve it over roasted veggies simply add it back to the instant pot or a saucepan and simmer for a few minutes to thicken.

8. Taste and adjust salt and flavor.

9. This sauce benefits from chilling for a bit for the flavors to meld more.

10. Refrigerate for up to 4 days. Freeze for up to a month. Reheat to bring to a boil to thicken.