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