Instant Pot Vegan Mac and Cheese
A fast and creamy dairy-free and gluten-free mac and cheese made in the Instant Pot!
A fast and creamy dairy-free and gluten-free mac and cheese made in the Instant Pot!
- Carbohydrate 6.10584707127235 g
- Cholesterol 0 mg
- Fat 0.692006010159789 g
- Fiber 2.99800000190533 g
- Protein 5.39869615835442 g
- Saturated Fat 0.117595673147341 g
- Serving Size 1 1 people (114g)
- Sodium 1170.02365385201 mg
- Sugar 3.10784706936701 g
- Trans Fat 0.209610384784978 g
- Calories 45 calories
Step-by-step
- Drain the cashews and discard the soaking water.
- In a high-speed blender combine the cashews, 2 cups of water, nutritional yeast, salt, lemon juice, vinegar, and nutmeg. Blend until smooth.
- Add the pasta to the bowl of your Instant Pot, and pour the sauce over the top. Stir well.
- Use 2 more cups of water to rinse out your blender, swishing the water in the empty blender container to help pick up any of the seasoning that may have been left behind. Pour the water from the blender container into the Instant Pot, then seal the lid and make sure the knob at the top is turned to the "sealing" position.
- Cook on high pressure for 10 minutes, then let the steam pressure naturally release for 10 more minutes.
- Carefully release the steam in the pot by turning the vent at the top from sealing to "venting," then remove the lid.
- Pour the remaining 1/2 cup of water into the pot and use a wooden spoon to stir well, making sure to remove any pasta that has stuck to the bottom of the pot.
- Adjust any seasoning to taste, and serve warm.
- Feel free to add your favorite vegetables before serving.
My Go-To Comfort Food: Instant Pot Vegan Mac and Cheese
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present struggle to get dinner on the table before everyone melts down. That's why I've become obsessed with recipes that are quick, easy, and, most importantly, satisfying. Enter my absolute favorite weeknight dinner: Instant Pot Vegan Mac and Cheese.
This recipe is a game-changer. Forget spending hours slaving over a stovetop – this creamy, cheesy delight comes together in minutes thanks to the magic of my Instant Pot. And let me tell you, the flavour is incredible. It's rich, decadent, and surprisingly easy to customize to everyone's tastes. My kids, who are notoriously picky eaters, gobble this up faster than I can say "nutritional yeast!"
The beauty of this recipe lies in its simplicity. The creamy sauce is made entirely from soaked cashews, nutritional yeast (which provides that amazing cheesy flavour!), lemon juice, and a few other pantry staples. No cream cheese, no processed cheese sauce, just wholesome, plant-based goodness. And the best part? It's completely gluten-free, making it a perfect choice for those with dietary restrictions or sensitivities. I often use gluten-free pasta, but even regular pasta works wonderfully.
Why I love this recipe:
- Speed: It's a quick and easy weeknight dinner. The Instant Pot does most of the work!
- Health: It's a healthy alternative to traditional mac and cheese, packed with plant-based protein and fiber.
- Versatility: It's highly customizable. Add roasted vegetables, sautéed mushrooms, or fresh spinach to make it your own.
- Taste: It tastes incredibly creamy and cheesy, satisfying that deep craving for comfort food.
- Kid-Friendly: Even my picky eaters love it!
Tips and Tricks for Success:
- Soaking the Cashews: Soaking the cashews is crucial for creating a smooth and creamy sauce. I usually soak them overnight, but at least 2 hours is sufficient.
- Blender Power: A high-speed blender is recommended for the smoothest sauce. If your blender struggles, add a little more water.
- Seasoning: Don't be afraid to adjust the seasoning to your liking. A pinch of garlic powder or onion powder can elevate the flavour.
- Leftovers: This mac and cheese reheats beautifully, making it perfect for meal prepping.
- Creative Additions: Get creative with your additions! Roasted red peppers, sun-dried tomatoes, or even some spicy chili flakes can add an exciting twist.
This recipe has quickly become a staple in our household, and I'm so excited to share it with you. It's the perfect example of how healthy eating doesn't have to be complicated or time-consuming. With a little planning and the right tools (like my trusty Instant Pot!), you can create delicious and nutritious meals that the whole family will love. So go ahead, give this recipe a try, and let me know what you think in the comments below!
Beyond the Mac and Cheese: This vegan cheese sauce is incredibly versatile! You can use it as a topping for vegetables, as a dip for crackers, or even as a base for creamy soups and stews. The possibilities are endless!
Making it a Family Affair: Get the kids involved! They can help with measuring ingredients, washing vegetables, or even stirring the sauce (always under supervision, of course). Cooking together is a great way to bond and teach valuable life skills.
In a world that often feels chaotic and overwhelming, simple pleasures like a warm bowl of comforting mac and cheese can be a true source of joy. This recipe is more than just a meal; it's a reminder to slow down, savor the moment, and appreciate the simple things in life. So, grab your Instant Pot, gather your ingredients, and get ready to experience the magic of this quick, easy, and unbelievably delicious vegan mac and cheese.
