NUT-FREE VEGAN CHEESE SAUCE | 1 sauce, 3 recipes

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

A creamy vegan cheese sauce that is nut-free, soy-free, oil-free, and Paleo! Plus, three delicious recipes to make with this Nut-Free Vegan Cheese Sauce!

NUT-FREE VEGAN CHEESE SAUCE: (other recipes are below)

Frying Pan:
Food Processor:
Le Creuset Dutch Oven:
Instant Pot 6 quart:
Japanese Knife:
big Cutting Board:
Immersion Blender:
Meal Prep Containers:

All Other Kitchen Equipment:
Film & Photography Equipment:
MY COOKBOOK: The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes!


*90+ delicious vegan recipes made in the Instant Pot*
*With tons of gluten-free, soy-free, nut-free, and refined-sugar-free options

Key Moments
0:00 Introduction
0:40 How to make vegan cheese sauce
2:36 How to make buffalo Jackfruit Grilled Cheese
4:55 How to make Creamy Cheesy Pasta
5:44 Tex-Mex Tempeh Quesadillas


*Note: 1 batch of this Nut-Free Vegan Cheese Sauce makes enough for all of these recipes (4 grilled cheese sandwiches, 12-16 ounces of pasta, and 4 big quesadillas).


1. Bring a big pot of salted water to a boil. Cook the pasta of your choice until al dente. Drain the water and add as much vegan cheese sauce to the pasta, toss to combine, and heat through.


*1 TBSP oil
1 8-ounce block tempeh
1 small onion, thinly sliced
4 cloves garlic, minced
1 jalapeno pepper, chopped (remove seeds if sensitive to spicy food)
14-16 ounces mushrooms, sliced
2 tsps chili powder
1 tsp ground cumin
½ tsp dried oregano
½ tsp paprika
½ tsp kosher salt + more to taste
3 TBSP tomato paste
1 TBSP lime juice
2-3 tbsp water, as needed
1 – 1½ cups Nut-Free Vegan Cheese Sauce
8 extra big tortillas

1. Grate the tempeh using a box grater.
2. Heat a big deep skillet over medium heat with the oil. Once hot, add the onions and cook for 3-4 minutes until starting to soften. Add the garlic and jalapeno and cook for 1-2 minutes, until fragrant.
3. Add the grated tempeh, mushrooms, and the Tex-Mex spices (chili powder, cumin, oregano, paprika), and cook for 4-6 minutes, stirring often. Add the salt during the last minute of cooking. Add a bit of water as needed, to prevent burning or sticking.
4. Stir in the tomato paste and lime juice and stir to combine well. Cook for another 3-5 minutes. If the mixture starts to dry out, add 2-3 TBSP water as needed.
5. Remove the filling from the skillet and set aside in a bowl. Wipe down the skillet and return it to medium heat.
6. Spread one tortilla with several tablespoons of the Nut-Free Vegan Cheese Sauce. Spoon 1/4 of the tempeh-mushroom filling on top. Drizzle a few more spoons of the cheese sauce on top of that. Top with a second tortilla.
7. Add the quesadilla to the big skillet over medium heat. put a smaller skillet on top of the quesadilla so that it presses down on the quesadilla. Cook the quesadilla for 3 minutes, then flip and cook another 1-2 minutes, or until both sides are crispy and nicely browned. Repeat with the remaining sauce, filling, and tortillas.
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