https://littleblueplates.com/2017/03/04/the-best-instant-pot-vegan-cheese-sauce/

2 cups water
1/2 yellow or white onion, peeled and quartered
2 cloves garlic, peeled
1 cup carrots, peeled and sliced
1 1/2 cups peeled and chopped Yukon Gold potatoes
1/2 cup raw cashews (not soaked)
1/3 cup nutritional yeast
2 Tablespoons mellow white miso
1 teaspoon sea salt
1 teaspoon smoked or sweet paprika
2 Tablespoons lemon juice
2 Tablespoons apple cider vinegar

2 cup s water 1/2 yellow or white onion, peeled and quartered 2 cloves garlic, peeled 1 cup carrots, peeled and sliced 1 1/2 cups peeled and chopped Yukon Gold potatoes 1/2 cup raw cashews (not soaked) 1/3 cup nutritional yeast 2 Tablespoons mellow white miso 1 teaspoon sea salt 1 teaspoon smoked or sweet paprika 2 Tablespoons lemon juice 2 Tablespoons apple cider vinegar

1. Place all ingredients in the Instant Pot in the order listed.

2. Put the lid on the Instant Pot and twist it to the lock position. Select MANUAL with HIGH pressure, then set the cook time to 5 MINUTES.

3. When the Instant Pot has finished cooking, manually release the pressure and open the lid.

4. Using hot pads and avoiding the steam, lift the stainless steel pot out of the cooker. Carefully pour the entire contents of the pot into a high speed blender. (such as a Blendtec, or Vitamix.) Puree using the whole juice setting, or use the highest speed setting for about 2 minutes, until sauce is super smooth, thick and creamy. (If sauce is too thick, add 1/4 to 1/2 cup plant milk and blend again to thin. Sauce will continue to thicken as it cools, so you may want to make it a little thinner to start.) Alternately, you can use a hand-held immersion blender directly in the Instant Pot to blend all ingredients together for 2-3 minutes, or until cheese sauce is super smooth, thinning with a little additional plant milk as needed.

5. When ready to serve the previously refrigerated or frozen sauce, heat in the microwave till super hot, stirring every 2-3 minutes. Continue heating and stirring until all the cold clumps have melted, and the sauce once again has a super smooth consistency.) Alternately, you can heat the thawed sauce in a saucepan on the stovetop, stirring constantly, until very hot and no lumps remain, and thinning with a bit of plant milk as needed (The heating process will thicken the sauce, so you may need to add even more plant milk to thin it out again before serving.)