Instant Pot Vegan Mac and Cheese with Artichokes
This Instant Pot vegan mac and cheese is velvety and creamy without the use of dairy. The sauce is made with starchy white potato, cashews, and lovely seasonings, giving this dish a wickedly good flavor.
This Instant Pot vegan mac and cheese is velvety and creamy without the use of dairy. The sauce is made with starchy white potato, cashews, and lovely seasonings, giving this dish a wickedly good flavor.
- 1/2 teaspoon pepper
- 1 cup vegetable stock
- 2 tbsps olive oil
- 2 tablespoons chopped parsley
- 6 cups of water
- zest of 1/2 lemon
- 1 clove of garlic diced
- 450 g / 1 lb elbow pasta (egg-free)
- 1/2 veggie stock cube (we like this organic brand)
- 1 onion stock cube
- 1 small brown onion peeled and finely chopped
- 1 medium white potato peeled and diced into small cubes
- 1 tsp margarine/dairy-free butter or 1 tablespoon olive
- 1 cup cashew nuts
- 2/3 cup almond milk
- 2 tbsps of nutritional yeast flakes
- 2 tbsps lemon juice
- 1 tsp dijon mustard (or yellow mustard)
- 1 tspâ salt
- 1 tsp vegan margarine/butter
- 250 - 300 g / 9 oz tinned or marinated artichokes cut roughly
- for garnish: extra parsley and deep-fried shallot
- Carbohydrate 18.6776714816016 g
- Cholesterol 0.816666666666667 mg
- Fat 29.7061283628376 g
- Fiber 1.5351435212345 g
- Protein 5.90751411502908 g
- Saturated Fat 5.15664403150901 g
- Serving Size 1 1 -6 (908g)
- Sodium 1437.61894731408 mg
- Sugar 17.1425279603671 g
- Trans Fat 1.09803184995222 g
- Calories 349 calories
Step-by-step
- Soak the cashews in double the water for 1 hour before using. Rinse well.
- Turn the Instant Pot on, add the pasta ingredients to the inner pot and mix through.
- Pop the lid on, lock and set the Instant Pot to Manual, High pressure for 4 minutes. After 3 beeps, the Instant Pot will begin to build up the pressure and the cooking will commence. Pressurizing and cooking should take about 12-15 minutes total.
- Once the cooking stops, allow 5 minutes for natural pressure release and then use a quick release method (point the steam valve to Venting) before opening the lid. Once the pasta is cooked, strain any remaining cooking liquid and set it aside. Make sure the Instant Pot is off at this stage.
- While the pasta is cooking, prepare the sauce.
- Make the first part of the sauce first. Add the onions, diced potatoes, and margarine or olive oil to a small pot and place over medium-high heat. Stir for two minutes, then add a cup of vegetable stock to the pot (it should just cover the potatoes). Bring to a boil and cook for about 7 minutes, stirring a few times, until the potato is soft and the mixture has thickened.
- Make the rest of the sauce. Add the cashew nuts (minus the soaking liquid), almond milk, garlic, nutritional yeast, lemon juice, mustard, and salt to a blender and process until smooth (about a minute). If your blender is big enough, add the cooked potato and onion mixture to the nut cream. Process together until smooth.
- If you have a small blender, then you can transfer the creamy nut mixture to a bowl, then add and process the potato mixture next. Then, combine and stir the two parts of the sauce until well combined.
- The final step is to add the margarine, lemon zest, artichokes, parsley, and pepper to the pasta in the pot. Pour in the sauce and mix through. Taste for salt and season with more if you like.
- Transfer the pasta to a large casserole dish and top with deep-fried shallots and parsley. I like to reserve a few artichokes to add on top for presentation. Serve and enjoy!
My Unexpected Culinary Adventure: Mastering Vegan Mac and Cheese
As a busy professional, my evenings often feel like a whirlwind of deadlines and to-do lists. Finding time for a satisfying, homemade meal is a luxury, not a given. But recently, I've been making a conscious effort to prioritize healthier eating habits, and that's where my journey into the world of vegan cooking began. I never considered myself a vegan, but I wanted to explore plant-based alternatives for healthier options in my diet. Initially, the prospect of preparing vegan dishes felt daunting. I pictured complex recipes, endless ingredient lists, and hours spent in the kitchen. My perception completely shifted when I stumbled upon this incredible Instant Pot Vegan Mac and Cheese recipe. Let me tell you, it completely changed my perception of vegan cooking.
The beauty of this recipe lies in its simplicity and speed. Forget the hours spent stirring over a stovetop – the Instant Pot does all the heavy lifting! The creamy, cheesy sauce, far from being a challenging feat, is remarkably easy to achieve. The combination of starchy potatoes, cashews, and a touch of nutritional yeast creates a texture and flavor that surprisingly rivals traditional dairy-based mac and cheese. The addition of artichokes adds a delicious unexpected twist – a burst of freshness and a beautiful contrast of texture.
What started as a quick weeknight meal quickly became a regular favorite. The recipe's versatility is another plus. I've experimented with adding different vegetables, such as broccoli or roasted red peppers, and the results have always been delicious. This recipe is adaptable to any dietary preference, and that's another reason why I love it so much! It's a perfect dish to serve guests, knowing that everyone at the table can enjoy it regardless of their food choices.
But beyond the ease and deliciousness, this recipe has taught me a valuable lesson about embracing a more plant-based lifestyle. It opened my eyes to the vast world of flavorful, nutritious, and surprisingly simple vegan cooking. I've discovered that healthier eating doesn't have to mean sacrificing taste or convenience. In fact, I find joy in experimenting with new ingredients and techniques, making this more than just a recipe; it's a gateway to a healthier and more fulfilling way of eating.
This simple recipe has also led to some beautiful, unexpected moments. I've surprised colleagues and friends by bringing this mac and cheese to potlucks, often leading to conversations and a newfound appreciation for plant-based alternatives. It’s astonishing how a simple dish can bridge dietary gaps and lead to exciting culinary discussions. It's no longer just about sustenance; it's about sharing experiences and expanding horizons.
The joy of preparing and sharing this dish transcends the culinary aspect. It’s about creating a space where diverse tastes come together. It's a testament to the universal language of food. The creamy, cheesy indulgence of this Instant Pot Vegan Mac and Cheese is a reminder that healthy eating can be incredibly delicious, effortless, and fun. I encourage you all to try it and experience the magic for yourself. Prepare to be amazed!
I've found that simple changes can make a big difference in our health and wellbeing. By incorporating more plant-based meals into my diet, I've noticed improvements in my energy levels and overall health. This recipe is a testament to how delicious and satisfying healthy eating can be, demonstrating that mindful culinary choices don't have to compromise flavor or convenience. It’s a true testament to the power of simple, wholesome ingredients coming together to create something truly extraordinary.
Beyond the personal benefits, this vegan mac and cheese recipe has become a symbol of connection and shared experience. Sharing this dish with friends and family has created new memories and opened up conversations about food, health, and lifestyle choices. The positive response and shared enjoyment have reinforced my belief in the power of food to bring people together. It’s more than just a recipe; it’s a celebration of simple pleasures and shared moments.
