Instant Pot Vegan Mac and Cheese
This Instant Pot vegan mac and cheese is creamy, cozy, and totally dairy-free. It’s fast, plant-based comfort food you can make in one pot.
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.
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