Eating plant-based is not boring and is full of flavor if you find the right recipes and dishes! This gouda cheese is decadent and will have you feeling like you're at a five-star restaurant, but you're in your jammies in your kitchen licking this stuff off your spoon. What could be better?

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

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Ingredients

For the Pressure Cooker:

  • 1/2 cup yellow onion, diced
  • 1 zucchini, chopped (about 1 1/2 cups)
  • 1/2 cup daikon, chopped
  • 1 small-ish head of cauliflower, cut into chunks (about 4 cups)
  • 2 garlic cloves, peeled and left whole
  • 1 1/2 cups water, divided
  • 1/2 cup raw cashews, soaked in water for at least 10 minutes
  • 1/4 cup nutritional yeast
  • 3/4 teaspoon salt
  • 1 tablespoon smoked paprika
  • 2 tablespoons ume plum vinegar
  • 1 teaspoon brown rice vinegar

For the Stove Top:

  • 1/2 cup yellow onion, diced
  • 1 zucchini, chopped (about 1 1/2 cups)
  • 1/2 cup daikon, chopped
  • 1 small-ish head of cauliflower, cut into chunks (about 4 cups)
  • 2 garlic cloves, peeled and left whole
  • 1 1/2 cups water, divided
  • 1/2 cup raw cashews, soaked in water for at least 10 minutes
  • 1/4 cup nutritional yeast
  • 3/4 teaspoon salt
  • 1 tablespoon smoked paprika
  • 2 tablespoons ume plum vinegar
  • 1 teaspoon brown rice vinegar
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Preparation

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.
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