A simple, creamy and delicious Instant Pot vegan mac and cheese that you and your picky eaters will love! It’s cheesy, it’s EASY and comes together in no time at all!
If you haven’t hopped on the Instant Pot train yet, this vegan mac and cheese is just one more great reason why you should! Just like my sweet potato mac and cheese, this version is creamy, luxurious and an absolute crowd pleaser.
This simply delicious and filling pasta dish is one that will satisfy the entire family. Guaranteed to be a complaint-free and peaceful dinner. If that’s not reason enough to try this…
here’s more reasons why you’ll love it!
- It’s ready in LESS than 25 minutes, including the time you’ll need to gather your ingredients and for your Instant Pot to reach pressure.
- While pasta alone is not necessarily a wholesome choice, this cheese sauce is nutrient dense, using cashews to provide a protein boost with heart healthy fats.
- Plus, there are no processed ingredients in this cheese sauce, unlike most boxed mac and cheese you can purchase at the supermarket.
- So much flavour is jam packed into just 8 ingredients, and that includes the salt and water!
How to make it
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
First, gather your ingredients.
Then add ALL the cheese sauce ingredients with only 2 cups of the water to a blender and process until smooth and creamy. (photos 1-3)
NOTE: If you do not have a high speed blender, like a Vitamix, be sure to soak your cashews first, then drain before blending. (see notes below)
Transfer the sauce to your pot and add the remaining 3.5 cups of water. Add your dry pasta and give it a quick stir before sealing the lid. (photos 4-5)
Make sure your valve is in the sealing position, and then set to high pressure for 4 minutes. Quick release once the timer completes and remove the lid once safe to do so. (photo 6)
Notice the pasta will appear extra saucy when you first open the lid, but just give everything a few good stirs, and the pasta will quickly absorb the extra sauce. (photo 7)
Serve as is, or garnish your bowls with fresh chives, parsley or cilantro, if desired. Enjoy!
Can I make it on stove top?
Yes, of course!
If you don’t have a pressure cooker, cook your pasta on stove top, according to package directions.
Then make the sauce, as directed, using two cups of water. Once the pasta is cooked, drain it, return to the pot and pour the sauce on top. Mix well and serve.
How long does it keep?
Leftovers keep refrigerated in a sealed container for 3-4 days. I don’t recommend freezing, as it alters the texture of the pasta.
The pasta will continue to absorb the sauce as it cools. So, when reheating, make sure to add some plant milk or broth to your pan.
Can I make any substitutions or variations?
If you want to amp up the nutrients, add 2 cups of frozen peas or mixed frozen veggies to the pot before pressure cooking. Or serve it along some air fried broccoli.
Although I haven’t tested it this way, you can probably substitute the cashews for sunflower seeds or pepitas if you need a nut free option.
Use your favourite type of noodle, it doesn’t have to be macaroni. Penne or rotini also make great choices.
Tips for Success
- If you do not have a high speed blender like a Vitamix or Blendtec, soak your cashews in boiling hot water for at least 30 minutes. Then drain and use as directed. This will help soften your cashews, making them easier to process into a smooth vegan cheese sauce.
- Note that your mac and cheese might appear a bit watery upon removing the lid. However, a few stirs and that extra sauce will quickly absorb.
More Instant Pot recipes you’ll love
- Instant Pot Mashed Potatoes No Drain!
- Vegan Pumpkin Risotto
- Thai Peanut Chickpea Soup
- Instant Pot Unstuffed Peppers
- Spicy Thai Peanut Noodles
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
Buon appetito
Rosa
Equipment
Ingredients
- 1 cup raw cashews*
- 5.5 cups water divided
- 1/4 cup nutritional yeast
- 2 tbsp apple cider vinegar
- 2 tsp sea salt
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1 lb (16 oz) macaroni pasta
Instructions
Instant Pot Directions
- Add all the ingredients (EXCEPT the pasta AND using ONLY 2 cups of the water) to a high speed blender and process until smooth and creamy. Transfer to your Instant Pot and add the remaining 3.5 cups of water and stir. Then place the pasta on top and give it a quick mix.
- Close the lid and ensure the valve is set to the sealing position. Then cook on high pressure for 4 minutes (it will take about 10 minutes to reach pressure) and quick release immediately once the timer is complete. Open the lid once safe to do so, give everything a good stir, and serve.
Stove Top Directions
- Bring a large pot of water to boil and cook your pasta according to package directions. Then drain and return to the pot.
- Meanwhile, add the cheese sauce ingredients (using ONLY 2 cups of the water) to your blender and process until smooth. Pour the sauce over your drained pasta, mix well, and serve.
Maureen
Scrumptious and easy to prepare!
Rosa
Thrilled you enjoyed Maureen! 🙂
Andrea
I was a little skeptical about this because it seemed too easy to taste this great! So glad I tried it out because my picky family of eaters all enjoyed and devoured it!! Thank you.
Rosa
oh yay! Thrilled to hear that Andrea. Thanks very much for the review. 🙂
Cindy
Wow!! This is the most flavorful mac and cheese I’ve ever had!!! Vegan or otherwise!!! Thank you.
Rosa
Aww so happy to hear that Cindy! Thanks so much for sharing. 🙂
Megan
I have tried making this but keep getting a burn notice on my 6 qt. Instant Pot, like other comments below. I even tried adding another cup of water (on top of the 5.5 cups listed). It’s a shame because the sauce in the vitamix tastes amazing! I just cannot seem to get this to work.
Rosa
Sorry to hear Megan. I’ve made this many times (my boys ask for it often) and have never got a burn notice.
Here’s a couple of suggestions. Make sure the release valve is sealed and that your sealing ring is sealing properly.
Also, you may try to skip mixing the pasta in, just place on top of the liquid and gently push down so that it’s covered with liquid, but not touching the bottom of the pot.
Meghan
Absolutely delicious, 5 stars for sure!
Rosa
Thrilled you enjoyed Meghan!
Donna
Third time making this. Third time getting BURN notice. Pasta was no where near cooked upon opening IP so just covering it for 4 minutes did not work. What am I doing wrong? Followed directions to a T. I gave it 4 starts bc the flavor was fabulous but would have been so much more convenient if IP cooperated.
Rosa
Hi Donna, sorry this happened for you. I’ve made it several times and have never received that burn notice. From what I understand, some IP models are more sensitive to getting a burn notice than others, so this could be why. Also, just to be sure, did you add the additional 3.5 cups of water to the pot before adding the pasta, for a total of 5.5 cups of liquid? There’s plenty of liquid needed here, which should be preventing the burn notice.
Some other suggestions: make sure the release valve is sealed and that your sealing ring is sealing properly. Also, you may try to skip mixing the pasta in, just place on top of the liquid and gently push down so that it’s covered with liquid, but not touching the bottom of the pot.
I hope this all helps and so glad you love the flavour.
Donna
Yes I did add the additional water to the IP. I also have an 8 quart pot and will have to try it in that one and see maybe my 6 qt is one of the sensitive ones. Do you know if this recipe can be made with the “pot in pot” method where all ingredients go in another container on top if a rack with water below it??
Rosa
I haven’t specifically tried this recipe using pot in pot but I don’t see why that wouldn’t work. Pot in pot also helps to reduce the chances of getting the burn notice. Let me know how it goes if you give that try. 🙂
Lori
This is the best! I’ve tried a lot of mac and cheese recipes and this one is so simple and delicious!
Rosa
ohh yay! So flattered to hear that Lori, thanks very much for the review. 🙂
Cat
So easy & delicious , thanks!! I did get the burn notice (frustratingly I get it on a lot of meals), but just left in the pot for the 4 minutes & it was cooked.
Rosa
Thrilled you enjoyed Cat. Thanks so much for sharing. 🙂
Reena
This was super creamy and delicious, plus very easy to make. Great recipe!
Rosa
Fantastic, thanks for sharing Reena!
Rose Ann
I made this but I’m confused if you add 2.5 or 3.5 cups of water. The recipe calls for 5.5 but then says to add 2 cups to the blender & 2.5 to the instapot which is 4.5? I made it with 2.5 and it said food burned on my instapot? So I’m thinking add 3.5 of water. It was delicious & creamy until I had it left over.
Rosa
Hi Rose Ann, sorry for the confusion. Yes, it’s 2 cups in the blender and then 3.5 cups in the pot. Glad you enjoyed! 🙂
Rose Ann
Thanks so much….I had a feeling once I made it! Will definitely make again (with 5.5 cups this time)!
Catherine
Made this for dinner tonight. It was super easy and delicious. Almost like an alfredo sauce. Will definitely make this again – next time with lots of garlic.
Rosa
Yay! Glad you enjoyed Catherine. Lots of garlic sounds great! 🙂
Amy
Made this for dinner tonight and my family of 4 thoroughly enjoyed!! Not one piece of macaroni left in the pot. Great recipe!
Rosa
Yay! Thanks for sharing Amy. Thrilled everyone enjoyed. 🙂
Katie
Wow, so easy and so good! Thank you! 😍
Rosa
My pleasure Katie. Glad you enjoyed. 🙂
Jessica
So easy and yummy! Added to the rotation, thank you!
Rosa
Thrilled to hear it Jessica!
Elaine Bradley
Very tasty. Nice texture. Pasta not quite cooked. My Kraft dinner loving husband was enthused about it.