Soak cashews in hot water for about 15 minutes.
Place the uncooked macaroni in the inner pot with water and salt.
Place the lid on the pot and set it to ‘sealing’.
Cook on manual function, high pressure for 5 minutes followed by a quick release.
While the pasta cooks, add the soaked cashews, 1 cup water, steamed or raw carrots, lemon juice, nutritional yeast, turmeric, garlic powder, and salt to a high powered blender and blend to a smooth consistency.
Add the vegan butter and the prepared sauce and stir well with cooked pasta.
Add a little more almond milk and stir well if you do not get the right consistency the first time.
Stir well until it is smooth and creamy. Season as necessary to taste.
Vegan Mac and Cheese is ready! Serve them warm and enjoy with your little ones!