This Instant Pot Dairy Free “Cheesy” Sausage Chowder is so good it feels like you’re doing something wrong. Comfort food at it’s finest this clean eating dish is perfect for Fall weather.
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When we gave up dairy earlier this year I wanted to find things that satisfied like a nice cheesy cream of soup without the icky ingredients and resulting belly ache. I began exploring vegan options and cashew substitutions. I could not believe how much the protein in cashews could satisfy just like heavy cream and cheese.
No need to feel left out this Fall while everyone enjoys their delicious dairy filled chowders. You can indulge in something that tastes equally as good without disrupting your digestion.
INSTANT POT “CHEESY” SAUSAGE CHOWDER
Serves 6
INGREDIENTS
- 3 Grass-fed Sausage/Brats, diced into 1/4 in pieces
- 1 medium Sweet Potato, cubed
- 1 medium Apple, cored and diced
- 1/2 large Onion, diced
- 2 large handfuls of Baby Spinach
- 8 oz Grain Free Pasta of choice, lentil, chickpea, black bean (all work well)
- 1 cup Raw Cashews
- 4 cups Water, divided
- 1/4 cup Nutritional Yeast
- 2 tsp Sea Salt
- 2 tbsp Fresh Squeezed Lemon Juice
- 1 tbsp Apple Cider Vinegar
- 1/4 tsp Black Pepper
INSTRUCTIONS
- Place brats, sweet potatoes, apples, onion, baby spinach and pasta in your Instant Pot Pressure cooker.
- Using a high powdered blender, like the Vitamix, blend 1 cup raw cashews, 2 cups water, 1/4 cup nutritional yeast, 2 tsp sea salt, 2 tbsp lemon juice, 1 tbsp apple cider vinegar, and 1/4 tsp black pepper on high until cashews have completely dissolved.
- Pour mixture in the Instant Pot. Add the two remaining cups of water to the blender and swish around to get all the extra goodies. Add to the Instant Pot and stir.
- Put the lid on your pressure cooker, make sure the vent valve is in the SEALING position. Select the MANUAL function and use the +/- buttons until the pot reads 10 minutes.
- When the pot has finished cooking let it naturally release the pressure for 10 minutes. If the pin hasn’t dropped yet open the vent valve.
If you enjoyed this cheesy recipe you’ll love my Instant Pot Vegan Lasagna, click here!
Instant Pot "Cheesy" Sausage Chowder
2017-10-23 14:42:18
Serves 6
Ingredients
- 3 Grass-fed Sausage/Brats, diced into 1/4 in pieces
- 1 medium Sweet Potato, cubed
- 1 medium Apple, cored and diced
- 1/2 large Onion, diced
- 2 large handfuls of Baby Spinach
- 8 oz Grain Free Pasta of choice, lentil, chickpea, black bean (all work well)
- 1 cup Raw Cashews
- 4 cups Water, divided
- 1/4 cup Nutritional Yeast
- 2 tsp Sea Salt
- 2 tbsp Fresh Squeezed Lemon Juice
- 1 tbsp Apple Cider Vinegar
- 1/4 tsp Black Pepper
Instructions
- 1. Place sausage, sweet potatoes, apples, onion, baby spinach and pasta in your Instant Pot Pressure cooker.
- 2. Using a high powdered blender, like the Vitamix, blend 1 cup raw cashews, 2 cups water, 1/4 cup nutritional yeast, 2 tsp sea salt, 2 tbsp lemon juice, 1 tbsp apple cider vinegar, and 1/4 tsp black pepper on high until cashews have completely dissolved.
- 3. Pour mixture in the Instant Pot. Add the two remaining cups of water to the blender and swish around to get all the extra goodies. Add to the Instant Pot and stir.
- 4. Put the lid on your pressure cooker, make sure the vent valve is in the SEALING position. Select the MANUAL function and use the +/- buttons until the pot reads 10 minutes.
- 5. When the pot has finished cooking let it naturally release the pressure for 10 minutes. If the pin hasn't dropped yet open the vent valve.
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should the sausage/brats be uncooked or cooked prior to going into the instant pot?
Uncooked. 🙂
I made this last night and had leftovers for lunch today. It was delicious and even better today.
YAY! I’m so happy to hear that you liked it!
Trying to make this tonight. My pot won’t come to pressure. It’s been thru like 5 pressurize cycles. I think the sauce is too thick & it’s making like a crust at the bottom of the pot.
Hi Tracy, I’m sorry about that! If that happens again just add an extra cup of water to the top and don’t stir.
I’m having the same problem!
Yummy 😋Love it!
This looks heavenly! I think my husband would even approve of this meal!
Just got my pot & have not even done water test yet. Need to lose 100#. You look great. What does the yeast do in this recipe? What makes the soup thick? I can’t think only 1 cup of cashews do. Can the yeast be left out?
Hi Donna, Nutritional yeast is different then rapid dry. 🙂 Here’s a bit more information on it:https://draxe.com/nutritional-yeast/
The cashews thicken once cooked. Do not leave the nutritional yeast out.
I just found your recipes and am very excited to try the Instant Pot ones! I am allergic to cashews. What other substitution would you suggest?
Just curious if the Cashews are required, or what could replace that ingredient, I have a severe Nut allergy.
Yes, cashews are required it what makes it thick and “cheesy”.
I have had a very bad reaction to the trader joes nutritional yeast. Is there another nutritional yeast I can try. I had such a bad headache migraine
and thought I needed to go to the doctor.
Sarah, most NY is fortified. You want something unfortified. I use this brand:http://amzn.to/2iRWPu4
What other type of sausage can you used if you do not eat pork.
Turkey or chicken. I don’t eat pork either.
Just made this tonight!!! Super yummy!
I made this tonight and was surprised how “cheesy” it actually was! I did find it to be a bit too sweet for my taste preference. Have you made this without the apple or with any additional spices like garlic? I really enjoyed the texture! Thanks Brittany.
Do you soak the cashews first?
It depends on if I have the foresight. They’re easier to digest if soaked first but it’s not required.
I’d like to make this, but don’t have an IP. Any suggestions on how I could make it in my crockpot? Thanks for any help!
I made this over the weekend and it was great! It was a nice “cheesy” texture and taste even without cheese.