This Instant Pot vegan mac and cheese is the definition of plant-based comfort food. It’s cheesy, creamy, and irresistibly satisfying without using any dairy. Made with simple whole-food ingredients like potatoes, carrots, and nutritional yeast, this one-pot dish is perfect for quick weeknight dinners or indulgent meal prep.
Why You’ll Love This Vegan Mac & Cheese
- ✅ Ultra-creamy and 100% dairy-free
- ⏱️ Cooks in one pot in under 30 minutes
- 👨👩👧 Kid-friendly, adult-approved
- 💰 Budget-conscious and freezer-friendly
- 🌱 Whole food plant-based option
Whether you’re vegan, lactose-intolerant, or just love healthy comfort food, this Instant Pot vegan mac and cheese will win you over.
Ingredients for the Creamy Sauce
- 2 medium Yukon gold potatoes, peeled and diced
- 1 carrot, peeled and chopped
- 2 cloves garlic
- ½ cup raw cashews (or sunflower seeds for nut-free)
- ⅓ cup nutritional yeast
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- ½ tsp salt
- ¼ tsp turmeric (for color)
- 1 cup water (or reserved veggie water)
How to Make Vegan Mac and Cheese in the Instant Pot
1. Cook the Pasta
Add 8 oz elbow macaroni and 3½ cups water to the Instant Pot. Set to High Pressure for 4 minutes. Quick release and set aside.
2. Steam the Veggies
In a steamer basket or trivet above 1 cup water, add diced potatoes, carrot, garlic, and cashews. Steam on manual high pressure for 4 minutes. Quick release.
3. Blend the Sauce
Transfer veggies to a blender with nutritional yeast, lemon juice, mustard, salt, turmeric, and water. Blend until silky smooth.
4. Combine and Serve
Pour sauce over drained pasta. Stir until evenly coated and creamy.
Add-Ins & Variations
- Stir in steamed broccoli, peas, or spinach
- Add smoked paprika or a pinch of chili flakes
- Top with crispy breadcrumbs and bake for a few minutes
- For extra indulgence, stir in 1 tbsp vegan butter
Storage & Reheating Tips
- Fridge: Store up to 4 days in an airtight container
- Freezer: Freeze sauce only for best texture (up to 3 months)
- Reheat: Add splash of plant milk or broth to restore creaminess
FAQs
Can I make this nut-free?
Yes substitute raw sunflower seeds or skip cashews and increase the potato for body.
Does it really taste cheesy?
Absolutely! Nutritional yeast and mustard bring that classic “cheese” flavor.
Can I use gluten-free pasta?
Yes, but reduce pressure time slightly to prevent mushiness. Check package timing.
More Vegan Instant Pot Comfort Recipes
- Discover more in our Easy Vegan Instant Pot Recipes Guide
- Pair with our Creamy Tomato Basil Soup for the ultimate cozy combo
- Need protein? Try our Quick Vegan Seitan or Hearty Lentil Stew
Instant Pot Vegan Mac and Cheese (No Dairy, No Fuss)
This ultra-creamy, dairy-free vegan mac and cheese is made in the Instant Pot with whole-food ingredients. Comforting, cheesy, and kid-approved!
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Instant Pot
- Cuisine: Vegan Comfort
Ingredients
8 oz elbow macaroni
3½ cups water
2 medium Yukon gold potatoes, peeled and diced
1 carrot, peeled and chopped
2 cloves garlic
½ cup raw cashews (or sunflower seeds for nut-free)
⅓ cup nutritional yeast
1 tbsp lemon juice
1 tsp Dijon mustard
½ tsp salt
¼ tsp turmeric
1 cup water (or reserved cooking water)
Instructions
1. Add macaroni and 3½ cups water to the Instant Pot. Cook on High Pressure for 4 minutes. Quick release and drain. Set pasta aside.
2. Add potatoes, carrot, garlic, and cashews to a steamer basket over 1 cup water in the Instant Pot. Pressure cook on High for 4 minutes. Quick release.
3. Transfer steamed veggies to a blender. Add nutritional yeast, lemon juice, mustard, salt, turmeric, and water. Blend until smooth.
4. Pour the sauce over the cooked pasta. Stir to coat and serve warm.
Notes
Add-ins: peas, steamed broccoli, spinach.
Top with breadcrumbs and bake briefly for a crispy finish.
Freeze the sauce separately for best texture.
Nut-free? Use sunflower seeds or increase potatoes.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4g
- Sodium: 540mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 13g
- Cholesterol: 0mg