Print

Instant Pot Vegan Mac and Cheese

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

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

Find it online: https://thefamilycooking.com/instant-pot-vegan-mac-and-cheese/