This is a quick instant pot recipe that is filled with veggies. Throw the ingredients in the pot and cook. Use it on its own to top vegetables, eat with chips or on pasta. You can also add this to other recipes to enhance the flavour- it tastes great mixed with a tomato base pasta sauce also. I have had success with freezing this sauce too.
2 cups Water
4 cloves. Garlic
1 cup. Carrots
1 cup. Potatoes
1 cup. Yam
1/2 cup. Cashews
1/2 cup. Nutritional yeast
2 Tbsp. Miso paste
1 tsp. Smoked paprika
2 Tbsp. Lemon juice
2 Tbsp. Apple cider vinegar
2 tsp. Herbamare
1. Add everything into the instant pot. No need to soak the cashews first.
2. Put the lid on the instant pot and put it into the locked position. Press the manual setting, set it to the high pressure setting and set the cook time to 5 minutes.
3. When the cook time is done, manually release the pressure (please be careful, it's hot!)
4. Blend with an immersion blender. If you don't have an immersion blender, let cool slightly before transferring the sauce into a blender to blend.
Looking for more easy solutions to serve for lunch and dinner? Contact Jill, Nurture The Future's Registered Dietitian at firstname.lastname@example.org