Go Back
+ servings
a bowl of vegan mac and cheese is placed on the table with golden fork.
Print Recipe
5 from 8 votes

Instant Pot Vegan Mac and Cheese

This vegan mac and cheese are creamy and delicious. This homemade Instant Pot mac and cheese made with soaked cashews and nutritional yeast sauce.
Prep Time15 mins
Cook Time6 mins
Total Time21 mins
Course: Main Course
Cuisine: American
Diet: Vegan
Allergen: Dairy free, Soy free
Difficulty: Easy
Servings: 6
Calories: 404kcal



  • Soak cashews in hot water for about 15 minutes.
    1 cup raw cashews
  • Place the uncooked macaroni in the inner pot with water and salt.
    16 oz Elbow pasta
  • 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.
    A bowl of food, with Cheese
  • While the pasta cooks, add the soaked cashews, 1 cup water, steamed or raw carrots, lemon juice, nutritional yeast, turmeric, onion powder, garlic powder (or 1 garlic clove), almond milk, and salt to a high powered blender and blend to a smooth consistency.
    1 steamed or raw carrot, 2 teaspoon lemon juice, ½ cup nutritional yeast, ¼ teaspoon turmeric powder, ½ teaspoon garlic powder, ¼ cup almond milk or use water, ½ teaspoon onion powder
  • Add the vegan butter, pepper powder, and the prepared sauce and stir well with cooked pasta.
    1 tablespoon vegan butter, ½ teaspoon pepper powder
  • 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.
    A container with food in it, with Cheese
  • Vegan Mac and Cheese is ready! Serve them warm and enjoy with your little ones!

Stovetop method

  • The stovetop version isn’t much different because it is the sauce that brings the real creaminess to it. Bring a large pot of salted water to boil and cook the pasta as per directions on the package.
  • As the pasta cooks, blend the ingredients for the sauce: Soaked cashews, 1 cup water, steamed carrot or raw, lemon juice, nutritional yeast, turmeric, garlic powder, and salt.
  • Blend to a smooth consistency and mix in with the cooked pasta. Stir well and serve with steamed broccoli as a topping! Enjoy.


  • Soak the cashews for 30 minutes in hot water to get a creamy texture.
  • Skip the carrots if you are not a fan of them! I added them to the nutrition they bring.
  • Add mustard powder to the sauce mix, if that appeals to you. My family members do not have a liking for mustard. So, I skipped it...
  • If you prefer a more liquid sauce, add more almond milk or any plant-based milk.


Calories: 404kcal | Carbohydrates: 41g | Protein: 16g | Fat: 12g | Saturated Fat: 2g | Sodium: 22mg | Potassium: 384mg | Fiber: 4g | Sugar: 3g | Vitamin A: 152IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 3mg