Instant Pot Vegan Mac and Cheese

Why You’ll Love This Recipe

• Made in one pot using the Instant Pot.
• Creamy and cheesy without any dairy.
• Quick and easy with minimal cleanup.
• Perfect comfort food for busy weeknights.
• Family-friendly and satisfying.
• Customizable with vegetables or spices.
• Great for meal prep and leftovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

elbow macaroni or pasta of choice
vegetable broth
raw cashews, soaked
nutritional yeast
unsweetened plant-based milk
garlic powder
onion powder
turmeric
dijon mustard
lemon juice
olive oil
salt
black pepper

Directions

1. Add the pasta and vegetable broth to the Instant Pot.
2. Close the lid and set the valve to sealing.
3. Cook on high pressure for about 4 minutes.
4. Once cooking is complete, carefully perform a quick pressure release.
5. In a blender, combine soaked cashews, plant-based milk, nutritional yeast, garlic powder, onion powder, turmeric, dijon mustard, lemon juice, olive oil, salt, and black pepper.
6. Blend until completely smooth and creamy.
7. Turn the Instant Pot to sauté mode.
8. Pour the prepared sauce into the pot with the cooked pasta.
9. Stir well until the pasta is evenly coated and the sauce thickens slightly.
10. Taste and adjust seasoning if needed, then serve warm.

Servings and timing

Servings: 4 servings
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

Add steamed broccoli or peas for extra vegetables.

Stir in sautéed mushrooms or caramelized onions for deeper flavor.

Top with toasted breadcrumbs for added crunch.

Add chili flakes or hot sauce for a spicy version.

Mix in vegan cheese shreds for an even richer texture.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Reheating on stove: Warm gently in a saucepan over medium-low heat, adding a splash of plant-based milk if the sauce becomes too thick.

Reheating in microwave: Heat in short intervals, stirring between each until warmed through.

Freezing is possible, but the creamy sauce may change texture slightly after thawing.

FAQs

Can I make this recipe without an Instant Pot?

Yes, you can cook the pasta on the stovetop and then mix it with the prepared sauce in a saucepan.

Do I need to soak the cashews?

Soaking cashews for about 15–20 minutes helps create a smoother sauce when blended.

What does nutritional yeast add to the recipe?

Nutritional yeast gives the sauce a cheesy, savory flavor without using dairy.

Can I use different pasta shapes?

Yes, shells, penne, or rotini all work well in this recipe.

Can I make this gluten-free?

Yes, simply use gluten-free pasta.

Can I add vegetables?

Yes, broccoli, peas, spinach, or roasted vegetables are great additions.

How can I make the sauce thicker?

Allow the sauce to simmer on sauté mode for a few extra minutes.

Is this recipe kid-friendly?

Yes, the creamy texture and mild flavor make it appealing for children.

Can I prepare the sauce ahead of time?

Yes, the sauce can be blended ahead and stored in the refrigerator until ready to use.

What can I serve with vegan mac and cheese?

It pairs well with roasted vegetables, salads, or garlic bread.

Conclusion

Instant Pot Vegan Mac and Cheese is a quick, creamy, and comforting plant-based meal that’s perfect for busy days. With tender pasta and a smooth dairy-free cheese sauce, this one-pot recipe delivers classic mac and cheese flavor with minimal effort. Easy to customize and satisfying for the whole family, it’s a convenient dish you’ll want to make again and again.

Instant Pot Vegan Mac and Cheese

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Instant Pot Vegan Mac and Cheese is a creamy, comforting one-pot meal made with tender pasta and a rich dairy-free cheese sauce. This quick pressure cooker recipe delivers classic mac and cheese flavor using wholesome plant-based ingredients.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Instant Pot
• Cuisine: American
• Diet: Vegan

Ingredients

• 8 oz elbow macaroni or pasta of choice
• 2 cups vegetable broth
• 3/4 cup raw cashews, soaked
• 1/4 cup nutritional yeast
• 1 cup unsweetened plant-based milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon turmeric
• 1 teaspoon dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. Add the pasta and vegetable broth to the Instant Pot.
2. Close the lid and set the valve to sealing.
3. Cook on high pressure for 4 minutes.
4. Once cooking is complete, carefully perform a quick pressure release.
5. In a blender, combine soaked cashews, plant-based milk, nutritional yeast, garlic powder, onion powder, turmeric, dijon mustard, lemon juice, olive oil, salt, and black pepper.
6. Blend until the mixture is completely smooth and creamy.
7. Turn the Instant Pot to sauté mode.
8. Pour the prepared sauce into the pot with the cooked pasta.
9. Stir well until the pasta is evenly coated and the sauce thickens slightly.
10. Taste and adjust seasoning if needed, then serve warm.

Notes

• Soak cashews in hot water for 15–20 minutes for a smoother sauce.
• Add steamed broccoli or peas for extra vegetables.
• Sautéed mushrooms or caramelized onions can add deeper flavor.
• Top with toasted breadcrumbs for a crunchy texture.
• Store leftovers in the refrigerator for up to 4 days and reheat with a splash of plant-based milk to loosen the sauce.

Nutrition

• Serving Size: 1 serving
• Calories: 430 kcal
• Sugar: 4 g
• Sodium: 520 mg
• Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 52 g
• Fiber: 3 g
• Protein: 14 g
• Cholesterol: 0 mg