Vegan Cheese Sauce

Using sweet potatoes, cauliflower and cashew nuts, you can enjoy a lovely vegan cheese sauce by Mira Weiner! Mira loves recreating beautiful replacements for some of her favourite dishes that heal instead of hurt.

Recipe by @miraweiner / Styling and photography by @createcontentwithus

Ingredients
2 cups water
1 large orange sweet potato, peeled and roughly chopped into large blocks
Half a large cauliflower, sliced into florets
1 white onion, halved lengthwise
2 small garlic cloves
1 bay leaf
¼ cup full fat coconut milk
¼ cup raw unsalted cashews
3 tbsp lemon juice
1 tsp dried vegetable stock
1 tsp garlic powder
1 tsp pure maple syrup
1 tsp jalapeno pickle brine and 1-2 pickled jalapeno slices
½ tsp dijon mustard
½ sweet white miso paste
¼ tsp smoked paprika
⅛ tsp turmeric
Pink Himalayan salt to taste
 
Waste-free hack:
Use the sweet potato peels to make crispy skins in the Air Fryer by combining the peels, lemon juice, olive oil, fresh thyme, salt and pepper together.  Mix well to combine so all the peels are evenly coated.  Place into the Air Fryer at 204C for 6-8 minutes.
 
To serve:
Can be served as a fondue
Used as a dip for nachos, wedges, crudites and freshly baked bread
A great pasta sauce or ‘cheese sauce’ for Mac & Cheese

Method
Place the sweet potato, cauliflower, cashew nuts, bay leaf, water, onion, garlic and vegetable stock into the Instant Pot Duo Crisp.  Press the pressure cooker function and cook for 4 minutes.  Once done, allow the steam to release. Reserve some of the cooking liquid for later.

Remove the bay leaf. Place the cooked vegetables, cashew nuts, onion and garlic into a food processor or blender along with the remaining ingredients. Blend until smooth and creamy.  If needed you can add some of the cooking liquid into the blender if the sauce is too thick.

Can be stored in the refrigerator for up to 3 days. Enjoy!