Vegan Vodka Sauce, Instant Pot with Cashews and Cauliflower

Instant Pot, Sauce, Vegan

Ingredients

2 Tablespoons olive oil

1 cup white or yellow onion chopped

4 cloves garlic roughly chopped

10 ounces cauliflower about 4 cups bite-sized pieces

29 ounces fire roasted tomatoes two 14.5 ounce cans

¾ cups raw cashews

½ cup water

¼ cup vodka

¼ cup nutritional yeast

3 Tablespoons tomato paste

1 Tablespoon balsamic vinegar

1 teaspoon salt

1 teaspoon Italian seasoning

¼ teaspoon red pepper flakes

fresh basil to garnish your dish

Directions

Rough-cut the onion and garlic cloves into med/small pieces

Pour the olive oil into the Instant Pot and set to the saute mode. Add the onions and garlic. When they begin to sizzle, stir for three minutes until they begin to soften.

Add the other ingredients except for the fresh basil to the onion/garlic mixture. Add the cauliflower, cashews, nutritional yeast, water, fire roasted tomatoes, vodka, balsamic vinegar, tomato paste, salt, Italian seasonings, and red pepper flakes. give it a stir.

Using manual, set the Instant Pot to 5 minutes on high pressure. The Instant Pot will begin to come to pressure and will take up to 10 minutes.

After the Instant Pot has come to pressure and counted down the five minutes, carefully do a quick pressure release.

Carefully (it will be hot) ladle the hot cooked ingredients including all of the liquid into a blender. This will reach the maximum capacity of a large blender. If your blender is not large enough to handle all of the cooked ingredients, blend in batches.

Start the blender on low and work up to high speed. The mixture will be hot so work up slowly with the lid firmly in place to avoid sudden splatters. Blend for about three minutes on high until the vodka sauce is smooth and creamy.

Notes

You MUST disclose to anyone eating this cashew-based vodka sauce that it contains vodka and cashews.

Sautéing, releasing pressure, and blending is included in prep time. This recipe serves 13 one-half cup servings.

Adjust the nutritional information to your actual serving size accordingly.

This will keep in the refrigerator tightly covered for up to five days as long as the cauliflower you used was super fresh.

You can make this recipe oil-free by sautéing the vegetables in veggie broth. Start with one-half cup. Watch it carefully and add more as necessary to prevent the pan from drying up and burning.

Nutrition

Serving: 0.5cups | Calories: 105kcal | Carbohydrates: 9g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 315mg | Potassium: 195mg | Fiber: 2g | Sugar: 3g | Vitamin A: 324IU | Vitamin C: 14mg | Calcium: 36mg | Iron: 1mg