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Vegan Instant Pot Mac and Cheese

Vegan Instant Pot Mac and Cheese

Rebecca Coleman
A cheesy vegan version of the comfort food classic.
Prep Time 10 mins
Cook Time 3 mins
Course Main Course
Cuisine American
Servings 4

Equipment

  • Instant Pot

Ingredients
  

  • 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

Instructions
 

  • 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.
  • 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.
  • 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.
  • To the carrot mixture in the blender, add the rest of the ingredients. Blend well until smooth.
  • 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.
  • Serve immediately.

Video

Keyword vegan