Archive for Instant Pot

The Cheesiest! Vegan Instant Pot Mac and Cheese

Now, not to sound like I’m totally fawning, but like many of you, I really love my Instant Pot. I got one at Christmas, and I have yet to put it away. It lives on my counter, and I use it a few times a week. It’s especially revolutionized how I cook beans–40 minutes, no soaking and done! It’s kind of amazing.

Vegan Instant Pot Mac and Cheese

I started making Mac and Cheese in the Instant Pot a few months ago. The non-vegan kind goes like this:

  1. Water and pasta in the pot with a little butter, cook for 4 minutes.
  2. Release. Stir in milk and shredded cheese, put the lid back on for a few minutes.
  3. Stir, adjust seasonings, serve.

For real, it basically takes the same amount of time that it would take me to make a boxed mac and cheese, yet it’s homemade and soooo much better.

To make a Vegan Instant Pot Mac and Cheese, you could use a similar process, but just swap out the cheese, milk and butter for vegan versions, but I decided to take it one step further.

In my cookbook, Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafabathere’s a recipe for vegan mac and cheese. Basically, you make a “cheese” sauce, cook the pasta, then combine the two. This recipe is a take on that one.

The Cheesiest Vegan Instant Pot Mac and Cheese

The base of the sauce is carrots (sounds weird, but the colour is perfect, plus hidden veggies–WIN) and cashews, with some non-dairy milk and, of course, nooch for flavour. Is there anything nutritional yeast cannot do?

In the cookbook version, you make the sauce on the stovetop, and cook the pasta in a separate pot. You could do that here, as well, but why? If you can double up and cook both at once, you’ll save time. You do, however, need a small pan that will fit inside your IP, so if you don’t have that, just cook the sauce elements first, remove, and then cook the pasta.

The cheesiness of this Vegan Instant Pot Mac and Cheese comes from the fact that it has double cheese–the creamy, cheesy sauce, and shredded non dairy cheese. Because why have one when you can have both, amIright?

Vegan Instant Pot Mac and Cheese


  • 2 cups pasta (I like Catelli Smart–not a paid endorsement)
  • 3 cups water
  • 1 tbsp vegan butter
  • 1-2 carrots (about 1/2 cup), peeled and cut into coins
  • 1/4 cup cashews
  • 2 tbsp lemon juice
  • 2 tbsp nutritional yeast
  • 1/2 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • 1 tbsp chickpea flour
  • 1 1/2 tbsp tapioca flour/starch
  • 1 cup non dairy milk
  • 1 cup vegan cheese shreds


  1. Place 2.5 cups of water and 2 cups of pasta, along with the vegan butter in your Instant Pot. Place the trivet on top of the pasta and water.
  2. In a smaller pot (small enough to fit inside your IP), place the carrots and cashews, and add 1/2 cup of water. Cover with foil, and place inside the pot, on top of the trivet.
  3. Place the lid on, ensuring it’s sealed, and set the pot on the manual setting for 4 minutes. After the cycle is complete, release the pressure manually and remove the lid. Remove the carrot/cashew mixture from the pot and place it in a blender. Remove the trivet, and stir the pasta well.
  4. To the carrot mixture in the blender, add the rest of the ingredients. Blend well until smooth.
  5. Pour the cheese sauce mixture back into the pot, and add the vegan cheese. Stir well. Turn the sauté feature on for a few minutes, stirring often, just to activate the flours and thicken the sauce and allow the cheese shreds to melt.
  6. Serve immediately.

Instant Pot Meal Prep: Healthy Lunches for a Week

Okay, so here we go; Instant Pot post number 2 for this week (if you haven’t yet, check out my recipe for Instant Pot Mushroom Risotto)! Yeah, I’m a little obsessed, but hey–it’s a good obsession, right?? I mean, I’m making lots of healthy foods, and loving how little time it’s taking me to do it.

I have been a big fan of meal prep for a while now, though sometimes I’m more successful at it than others.

Instant Pot Meal Prep Vegan

The idea of meal prepping is that you take a half a day per week (usually on the weekend) to prep a week’s worth of healthy lunches or dinners. Those then get stored in the fridge or the freezer until you need them. Mason Jar salads are a version of meal prep, though lately I’ve been taking more of a bowl approach. The Instant Pot makes this much easier, because I can cook things in a jiffy.

Here’s how to Instant Pot Meal Prep:

  1. Grains. The base of your bowl is always going to be some kind of grains. You can use brown rice, quinoa, or other forms of ancient grains. Depending on the type of grain, they make take longer or less time in the Instant Pot to cook. Quinoa or Frekeh only take 1 minute to cook. Harder grains like brown rice or wheat berries can take between 20-40 minutes to cook in the IP.
  2.  Proteins. Again, here your choices are many. Sautéed tofu, seitan (this recipe for chickwheat shreds is my current fave), chopped up veggie burgers, vegan sausages or other alternative meats are all legit choices, depending on what strikes your fancy. You could even do beans.
  3. Veg. I like to do a combo of greens and heartier veg, usually squash or sweet potatoes. For my green veg, I usually sautee some kale. I also really like to throw in some edamame for additional crunch and fibre. You can also throw a half an avocado on top of there right before you eat it.
  4. Sauce: Again, so many options! Right now my faves are hoisin and sweet thai chili sauce, but you could easily go BBQ, a green goddess, or even just plain old soy.

This video shows you how to put it all together.

These are really easy to grab as you head out the door in the morning on your way to work. Just nuke them until they are warm, sauce, and devour. There’s something really wonderful about having a full, well-rounded lunch.

« Older Entries