Instant Pot Vegan Mac and Cheese
User Reviews
5.0
117 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
19 mins
-
Servings
6 Servings
-
Calories
399 kcal
-
Course
Main Course
Instant Pot Vegan Mac and Cheese
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A simple, creamy and delicious Instant Pot vegan mac and cheese that you and your picky eaters will love! It's cheesy, it's EASY and comes together in no time at all!
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Ingredients
- 1 cup raw cashews*
- 5.5 cups water divided
- ¼ cup nutritional yeast
- 2 tablespoon apple cider vinegar
- 2 teaspoon sea salt
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 lb (16 oz) macaroni pasta
Instructions
Instant Pot Directions
- Add all the ingredients (EXCEPT the pasta AND using ONLY 2 cups of the water) to a high speed blender and process until smooth and creamy. Transfer to your Instant Pot and add the remaining 3.5 cups of water and stir. Then place the pasta on top and gently push it down into the sauce.
- Close the lid and ensure the valve is set to the sealing position. Then cook on high pressure for 4 minutes (it will take about 10 minutes to reach pressure) and quick release immediately once the timer is complete. Open the lid once safe to do so, give everything a good stir, and serve.
Stove Top Directions
- Bring a large pot of water to boil and cook your pasta according to package directions. Then drain and return to the pot.
- Meanwhile, add the cheese sauce ingredients (using ONLY 2 cups of the water) to your blender and process until smooth. Pour the sauce over your drained pasta, mix well, and serve.
Equipments used:
Notes
- *If you do not have a high speed blender like a Vitamix or Blendtec, soak your cashews in boiling hot water for at least 30 minutes. Then drain and use as directed. This will help soften your cashews, making them easier to process into a smooth vegan cheese sauce.
- Note that your mac and cheese might appear a bit watery upon removing the lid. However, a few stirs and that extra sauce will quickly absorb.
- If you want to amp up the nutrients here, add 2 cups of frozen peas or mixed frozen veggies to the pot before pressure cooking.
- Leftovers keep refrigerated in a sealed container for 3-4 days. However, the pasta will continue to absorb the sauce as it cools so to reheat, add some plant milk or broth to the pan to loosen and return to a creamy state.
Nutrition Information
Show Details
Calories
399cal
(20%)
Carbohydrates
64g
(21%)
Protein
15g
(30%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Sodium
794mg
(33%)
Potassium
347mg
(10%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
82IU
(2%)
Calcium
30mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Calories | 399cal | 20% |
| Carbohydrates | 64g | 21% |
| Protein | 15g | 30% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Sodium | 794mg | 33% |
| Potassium | 347mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 82IU | 2% |
| Calcium | 30mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
117 reviews
Excellent
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