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vegan mac and cheese in a brown bowl with a fork

Instant Pot Vegan Mac And Cheese - So Cheesy!


  • Author: Verna
  • Prep Time: 10 Minutes
  • Cook Time: 4 Minutes
  • Total Time: 14 minutes
  • Yield: 6 Servings 1x
  • Diet: Vegan

Description

Quick & Easy Vegan Mac and Cheese made in the instant pot that tastes incredible! Rich creamy cheesy pasta goodness that's ready in minutes!! Kids and adults love this recipe! Nut free, no cashews or nutritional yeast


Ingredients

Scale
  • 2 and 1/2 cups uncooked macaroni noodles, use gluten free if needed
  • 3 cups water
  • 1 tablespoon better than bouillon vegetarian no chicken soup base
  • 2 tablespoons vegan butter
  • 1 teaspoon hot sauce
  • 1 teaspoon yellow mustard
  • 1 teaspoon granulated garlic (powder)
  • 1/2 teaspoon granulated onion
  • 1/2 teaspoon salt
  • pinch black pepper
  • 2 and 1/2 cups vegan cheese, grated (I use 1 block medium cheddar Daiya cheese, 200 grams, not pre grated bag)*
  • 1/3 cup vegan cream cheese ( I use Daiya)
  • 3/4 cup unsweetened non dairy plant milk, I use oat milk (heat in microwave until hot when needed)

Instructions

  1. To the instant pot add: water, bouillon paste, vegan butter, mustard, hot sauce, spices, salt and pepper, give it a good stir. Mix in the macaroni. Cover with lid and set to 'sealing' position. Push pressure button and set to high pressure for 4 minutes (+ - buttons)
  2. When times up do a quick release (turn valve too venting). Stir in the cheeses until fully combined then add the hot milk. Stir for a few minutes until melted. If cheese isn't melting enough set to sauté and stir gently for 1-2 minutes. Add more milk if needed
  3. Season with salt and pepper if desired and enjoy!! For step by step photos see above post.

Notes

  • And if you love nutritional yeast feel free to add 1-2 tablespoons to pasta!
  • Gluten free: use gluten free pasta
  • Vegan cheese: I use Daiya cheese -only block style cheddar never pre grated taste is way better! Of course use your favourite store bought like Chao, So Delicious, Violife etc,... but I highly recommend recipe as written!
  • store and freeze: Will keep in fridge for 3-4 days. and I do not suggest freezing the pasta as the noodles get mushy once defrosted.

Recipe inspired by the Salty Marshmallow 

  • Category: Mains, Gluten free,
  • Method: Instant Pot
  • Cuisine: American, Canadian,

Keywords: instant pot vegan mac and cheese, vegan pastas, mac and cheese vegan,