Instant Pot Vegan Mac and Cheese gives you everything you want in a classic bowl of mac, a plant-based take on classic American mac and cheese, just plant-based and even easier to make.
We keep it simple: pasta, broth, cashews, nutritional yeast, and a few flavor boosters, which come together in about 20 minutes in the Instant Pot.
It cooks fast, and the sauce comes together with zero fancy steps. Blend it, stir it in, and you're done.
It's the kind of meal that feels nostalgic, cozy, and just plain good-whether you eat plant-based all the time or not.
Why We Keep Coming Back to This One
This recipe doesn't mess around.
It's fast, flexible, pressure-cooked in the Instant Pot, and hits every comfort note without relying on fake cheese.
- Quick cook time - Just 5 minutes under pressure
- No dairy, all flavor - Creamy sauce from blended cashews and broth
- Pantry-friendly - You probably have most of it already
- Family-friendly - Kids love it, grown-ups crave it
- Easy to customize - Add broccoli, peas, spinach, or spice it up
Perfect for those weeknights when you need something satisfying and stress-free, ready in under 30 minutes; pair it with turkey chili or spinach artichoke pasta for easy dinners for a heartier spread.
What You’ll Need for This Vegan Mac
We make the sauce separately while the pasta cooks, then stir it all together at the end, using a high-speed blender for a silky sauce; see vegan mac and cheese variations for more ideas.
- Elbow Pasta - Classic shape, holds sauce well
- Raw Cashews - Soaked (1 hour or boiled 10 minutes) and blended for creaminess
- Nutritional Yeast - Adds cheesy flavor without dairy
- Garlic & Onion Powder - For depth and warmth
- Dijon Mustard & Lemon Juice - Adds tang and brightness
- Vegetable Broth - Cooks the pasta and blends into the sauce
- Salt & Turmeric - For color and seasoning
Optional: add steamed veggies or top with breadcrumbs for a little crunch.
If you need swaps when baking or binding, try vegan egg substitutes for baking.
How to Make It in the Instant Pot
This version skips the stovetop mess and gets everything done in one pot.
- Cook the pasta - Add pasta and broth to the Instant Pot. Lock the lid and cook on high pressure for 5 minutes, then quick release.
- Make the sauce - While pasta cooks, blend soaked cashews, nutritional yeast, garlic powder, onion powder, mustard, lemon juice, salt, turmeric, and a splash of water or broth until smooth.
- Drain if needed - If there's excess broth in the pot, you can drain a little (leave some for creaminess).
- Stir it all together - Pour the sauce into the pasta, stir well, and heat on sauté if you want it extra warm and creamy.
- Serve hot - Sprinkle with paprika, black pepper, or nutritional yeast on top.
That's it. It's all done in under 20 minutes-and tastes like it took longer.
Best Add-Ons and Side Ideas
This dish is super flexible - works as a main or a side. You can load it up or keep it simple.
| Add-On or Side | Why It Works |
|---|---|
| Steamed Broccoli | Adds green and a little crunch |
| Roasted Veggies | Brings texture and flavor |
| Vegan Sausage or Tempeh | Adds protein and savory contrast |
| Green Salad with Lemon Vinaigrette | Freshens up the plate |
| Garlic Bread | Toasty and satisfying for a full meal |
| Chili Flakes or Hot Sauce | For those who want a little heat |
| Panko Breadcrumbs (Toasted) | Crunchy topping to balance the creaminess |
Mix and match based on what you've got, and leftovers reheat very well; or round out the meal with summer side dishes for cookouts, or pair with rotisserie chicken dinner ideas for weeknights when you want a non-vegan option.
How to Store and Reheat It
This mac holds up surprisingly well, even without the dairy. Just know it thickens as it sits.
Storing Tips
Cool completely and store in an airtight container in the fridge for up to 4 days.
You can freeze it, but the texture might change slightly when thawed.
Reheating Tips
- Microwave: Add a splash of non-dairy milk and heat in 30-second bursts, stirring in between
- Stovetop: Warm on low with added broth or milk to loosen the sauce
- Instant Pot (Sauté mode): Reheat in batches gently with stirring
If it thickens too much, just stir in a bit of liquid and it'll smooth right out.
Troubleshooting Instant Pot Vegan Mac and Cheese
Can I skip the cashews?
Cashews make the sauce creamy. You can use sunflower seeds or a pre-made dairy-free cream as a backup.
What’s the best pasta to use?
Elbows are classic, but shells, rotini, or penne all work; for a lighter side try pasta primavera for vegetable-packed meals, or swap to cavatappi substitutes for similar texture.
Is it nut-free?
Use sunflower seeds instead of cashews and make sure your plant milk and broth are nut-free.
How do I make it spicier?
Add a pinch of cayenne, hot sauce, or a spoonful of chipotle in adobo to the sauce.
Can I double the recipe?
Yes, but don't fill past the Instant Pot max line. Cooking time stays the same-just make sure you stir thoroughly after adding the sauce.
Instant Pot Vegan Mac and Cheese
Equipment
- Instant Pot For cooking the pasta
- Blender For blending cashew sauce
Ingredients
- 12 oz elbow pasta
- 2 cups vegetable broth
- ¾ cup raw cashews soaked in hot water 10 minutes
- ¼ cup nutritional yeast
- 1 tablespoon lemon juice fresh
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon turmeric for color
- salt and pepper to taste
- non-dairy milk or water if needed to thin sauce
Instructions
- Add elbow pasta and vegetable broth to the Instant Pot. Lock lid and pressure cook on high for 5 minutes. Quick release the pressure.
- While pasta cooks, blend soaked cashews, nutritional yeast, lemon juice, mustard, garlic powder, onion powder, turmeric, and a splash of broth or water until very smooth.
- If there's too much liquid in the pot, drain some but leave a little behind. Pour in the cashew sauce and stir to combine.
- Turn on sauté mode for 1-2 minutes if needed to thicken and warm the sauce. Season to taste.
- Serve hot with your favorite toppings or mix-ins.
Notes
- Use gluten-free pasta if needed, but shorten the pressure cook time slightly.
- Mix in steamed broccoli, peas, or spinach for added texture and nutrition.
- Leftovers thicken-just reheat with a splash of milk or broth.
This Instant Pot Vegan Mac and Cheese comes together in about 20 minutes total and keeps in the fridge for 3-4 days. For more Instant Pot comfort options try vegan taco filling for weeknights and broccoli and cheese soup for cozy dinners.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.
