Instant Pot Vegan Mac and Cheese
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
14 mins
-
Total Time
19 mins
-
Servings
6 Servings
-
Calories
399 kcal
-
Course
Main Course
Instant Pot Vegan Mac and Cheese
Description
The recipe begins by blending raw cashews with part of the water, nutritional yeast, apple cider vinegar, salt, onion powder, and smoked paprika until completely smooth and creamy. This sauce is transferred to the Instant Pot where the remaining water is added along with uncooked macaroni. The pasta is submerged gently into the sauce and cooked on high pressure for 4 minutes with a quick release, resulting in tender pasta coated in a thick vegan cheese sauce.
Alternatively, the pasta can be cooked separately on the stovetop according to package instructions, then mixed with the sauce prepared from the blended ingredients. The sauce uses cashew nuts as the creamy base and nutritional yeast to simulate cheesiness, while apple cider vinegar adds a slight tang to balance the flavors. The recipe notes that the sauce may initially appear watery but thickens as it cools.
If using a blender less powerful than a high-speed model, soaking cashews for 30 minutes in hot water can ease processing. For added nutrition, frozen peas or mixed vegetables may be included before cooking. Leftovers keep well refrigerated for 3 to 4 days but tend to absorb sauce; reheating with added plant milk or broth can restore creaminess.
Ingredients
- 1 cup cashews raw
- 5.5 cups water divided
- ¼ cup nutritional yeast
- 2 tablespoon apple cider vinegar
- 2 teaspoon salt sea salt
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 lb macaroni pasta 16 oz
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.
Notes
- Soak cashews in boiling water for at least 30 minutes if not using a high-speed blender to ensure a smoother sauce.
- The mac and cheese may appear watery right after cooking; stirring a few times helps the sauce thicken and absorb.
- Add 2 cups of frozen peas or mixed vegetables before cooking to increase the nutritional value.
- Store leftovers covered in the fridge for 3-4 days; reheat with added plant milk or broth to loosen the sauce and regain creaminess.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
