Oil-Free Smoky Gouda Cheesy Sauce
[Vegan, Gluten-Free]

To Make the Pressure Cooker Mixture:

1. Place all of the ingredients into your Instant Pot and lock the lid into place, making sure the nozzle is in the sealing position.
2. Use the manual setting and set the timer for 3 minutes. Use the natural release method when the timer is up.
3. When all of the pressure is out of the pot, take off the lid and allow to cool for about 10 – 15 minutes, and then transfer the mixture to your blender and blend until super creamy and smooth, about 2 full minutes. You may have to blend this in batches.

To Make the Stove Top Mixture:

1. Place the onion, zucchini, daikon, cauliflower and garlic into a medium-sized pot, cover with 1 cup of water (235ml) and simmer for 15 minutes over medium heat with the lid on.
2. After 15 minutes, allow to cool for about 15 minutes and then transfer everything from the pot (including the remaining liquid) to your blender.
3. Drain and discard the water from the cashews and add the cashews to the blender, along with the nutritional yeast, salt, smoked paprika, ume plum vinegar, brown rice vinegar, and the additional 1/2 cup of water (120ml).
4. Blend until the sauce is super creamy and smooth, about 2 full minutes.