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
- ¼ cup nutritional yeast
- 2 tablespoon apple cider vinegar
- 2 teaspoon sea salt
- 1 teaspoon onion powder
- ½ teaspoon 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 gently push it down into the sauce.
- 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.
Andrea
Yummy! Give this recipe a try.It’s really great. Thank you!
Rosa
Thrilled you enjoyed Andrea!
Ivana
This is BY FAR the best vegan mac and cheese I’ve ever made!!! And I have tried so many. I’m so happy to find this and it will be on our regular rotation for sure. Five stars for sure.
Rosa
Thrilled to hear that Ivana. 🙂
Heather
This was so easy and delicious! My 7 year old had seconds and then asked for more for her bedtime snack. Win! I added peas after the pasta was cooked. I also got the burn notice (8qt IP) but just turned it off and set a timer for ten minutes. Pasta was definitely done, it probably only needed 4-6 min. I’ll make it again for sure! Served with a little kimchi salt for some spice, and added a clove of garlic to the blender sauce as others had suggested. I think this is the best vegan Mac and cheese recipe we’ve tried!
Rosa
Yay! So happy to hear that it was thoroughly enjoyed. Thank you so much for sharing Heather.
Karen W
Wow! I’m so happy with this recipe! I bought my Instant Pot four months ago, and was afraid to use it. After I watched a few YouTube videos, I found the right one to get me over my fear, and, of course, it was so easy once I tried it, with a friend holding my hand. Your recipe was perfect for my first time cooking in the Instant Pot. It’s simple, fast and tastes great. If you’re not used to vegan cheese, you might be disappointed, but I loved it! Used whole-wheat elbows, and they came out great. First recipe I can remember that didn’t take a lot longer to make than the time stated. Thank you so much!
Rosa
So glad you enjoyed Karen! I’m so flattered you chose my recipe for your first run in the Instant Pot. Thanks so much for taking the time to leave a review. 🙂
Carm
Out of this world amazing!!! My kids didn’t even notice the difference. Great recipe, thank you!
Rosa
Thanks for sharing Carm! So glad.
Marian
I also get the burn notice every single time, but this is a staple recipe in our house. We make it weekly – I’ve made it at least 10 times! To try to avoid the “burn” problem I add 1/4 cup more cashews and an extra 1/2 cup of water to the blender mix, and I increase each of the seasonings a little bit. I still get the burn notice, but I ignore it and just set my timer for 17 minutes and stir it up once the timer goes off.
Rosa
Thanks for sharing Marian! Thrilled you’re enjoying this recipe so much! 🙂 I still haven’t been able to duplicate the burn notice, I guess I have one of the less sensitive Instant Pots.
Marian
It’s really not a problem at all. At first I was alarmed because I’d never seen the burn notice before, actually, my daughter loves the somewhat harder bits she scrapes off the bottom! There’s always a silver lining! 😉
Rosa
Love that!! Thanks again for sharing. 🙂
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.