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A bowl of mac and cheese with a golden spoon inserted
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5 from 1 vote

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
Servings: 6 people
Calories: 429kcal
Author: Uma Srinivas

Ingredients

Instructions

  • 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.
    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, 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.
    A container with food in it, with Cheese
  • Vegan Mac and Cheese is ready! Serve them warm and enjoy with your little ones!

Nutrition

Calories: 429kcal | Carbohydrates: 65g | 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