Instant Pot Vegan Mac n' Cheese
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
6 people
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Calories
329 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Vegan Mac n' Cheese
Description
This vegan mac n' cheese begins by soaking raw cashews, then blending them with nutritional yeast, seasonings, lemon juice, and apple cider vinegar to produce a creamy sauce base. Gluten-free pasta is added to the Instant Pot, covered with the cashew sauce, and cooked under high pressure for zero minutes, relying on the natural pressure release to cook the pasta gently.
The pressure cooking method cooks the noodles evenly while thickening the sauce, which is stirred after cooking to coat each piece thoroughly. The sauce delivers a balance of tang from the citrus and vinegar, umami and cheesiness from nutritional yeast, and creaminess from the cashews. Ground nutmeg adds subtle warmth.
For larger Instant Pot models, a burn error may occur, but waiting with the lid sealed completes the cooking without issue. Using vegetables beneath the pasta can prevent sticking. The dish offers a dairy-free alternative that is creamy and satisfying with familiar mac and cheese flavor profiles.
Ingredients
- 1 cup cashew nuts soaked in water for 2 hours, raw
- 4 1/2 cups water , divided
- 1/4 cup nutritional yeast
- 2 teaspoons salt fine sea salt
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon ground nutmeg
- 12 ounces pasta I used DeLallo brand, gluten-free
Instructions
- Drain the cashews and discard the soaking water. In a high-speed blender combine the cashews, 2 cups of water, nutritional yeast, salt, lemon juice, vinegar, and nutmeg. Blend until smooth.
- Add the pasta to the bowl of your Instant Pot, and pour the sauce over the top. Stir well. Use 2 more cups of water to "rinse out" your blender, swishing the water in the empty blender container to help pick up any of the seasoning that may have been left behind. Pour the water from the blender container into the Instant Pot, then seal the lid and make sure the knob at the top is turned to the "sealing" position. Cook on high pressure for 0 minutes (yes, zero minutes), then let the steam pressure naturally release for 8 minutes.
- When the screen reads LO:08, carefully release the steam in the pot by moving the steam release vent to "venting," then remove the lid. Pour the remaining 1/2 cup of water into the pot and use a wooden spoon to stir well, making sure to remove any pasta that has stuck to the bottom of the pot. Adjust any seasoning to taste, and serve warm.
- Feel free to make this more of an "adult" Mac n' Cheese by adding your favorite vegetables before serving. I love to stir-in roasted broccoli, sautéed mushrooms, or simply fold in fresh baby spinach so that it wilts before serving.
Notes
- When using a larger Instant Pot, a "burn" error may occur; keep the lid sealed and wait 10-15 minutes to allow cooking to finish.
- To prevent pasta from sticking and avoid the burn error, place chopped vegetables like cauliflower or butternut squash at the pot's bottom before adding pasta.
- After cooking, stir well with a wooden spoon to mix sauce and dislodge any pasta caught on the bottom, adjusting seasoning before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Calories | 329kcal | 16% |
| Carbohydrates | 52g | 17% |
| Protein | 7g | 14% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 787mg | 33% |
| Potassium | 178mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Calcium | 14mg | 1% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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