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!
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.
Notes
*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.If you want to amp up the nutrients here, add 2 cups of frozen peas or mixed frozen veggies to the pot before pressure cooking.Leftovers keep refrigerated in a sealed container for 3-4 days. However, the pasta will continue to absorb the sauce as it cools so to reheat, add some plant milk or broth to the pan to loosen and return to a creamy state.