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Nut free vegan mac and cheese in a bowl.
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5 from 1 vote

Easiest vegan mac and cheese (without cashews, one pot)

The easiest and most creamiest vegan mac and cheese ever without cashews. Instant pot and stove top directions.
Prep Time1 minute
Cook Time8 minutes
Total Time9 minutes
Course: Main Course
Cuisine: American
Servings: 4
Calories: 778kcal
Author: Maria

Equipment

  • Pressure cooker optional

Ingredients

  • 16 oz. pasta shells
  • 4 cups water if making in the instant pot
  • ½ teaspoon salt
  • 2 tablespoons vegan butter make sure it's nut free & made in a nut free facility
  • 1 cup unsweetened extra creamy oat milk
  • 2 cups vegan cheese make sure it's nut free & made in a nut free facility
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon dijon mustard
  • ¼ cup nutritional yeast
  • Salt and pepper to taste

Instructions

Instant pot directions

  • Add the whole 16oz box of pasta, water, salt and vegan butter to the instant pot. Cook on high pressure for 4 minutes. Quick release. Be careful of foam spilling over. The fat in the butter should prevent too much foam from spilling.
    16 oz. pasta shells, 4 cups water, ½ teaspoon salt, 2 tablespoons vegan butter
  • Set the instant pot to saute. Add oat milk, vegan cheese, dijon mustard, garlic and onion powder, nutritional yeast and salt to taste. Stir until the vegan cheese melts.
    1 cup unsweetened extra creamy oat milk, 2 cups vegan cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, ¼ cup nutritional yeast, Salt and pepper to taste, 1 tablespoon dijon mustard
  • Bonus: Add steamed peas, broccoli or artichokes to make this even tastier.

Stove top directions

  • In a large pot, add the pasta and cover with water. Cook until it's al dente, or the texture you prefer.
    16 oz. pasta shells
  • Once pasta has cooked, save ¼ cup of the pasta water and strain the rest away.
  • Return the pasta to the large pot. Add the oat milk, pasta water, dijon mustard, vegan cheese, salt, pepper, garlic powder, onion powder and nutritional yeast. Stir on low heat until everything is melted and mixed together and the cheese sauce thickens up.
    ½ teaspoon salt, 2 tablespoons vegan butter, 1 cup unsweetened extra creamy oat milk, 2 cups vegan cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, ¼ cup nutritional yeast, 1 tablespoon dijon mustard

Video

Notes

Use unsweetened and plain coconut, cashew or oat milk. Almond and soy milk leave a weird after taste.
I recommend vegan cheddar cheese or whatever you can find. I like a mix of Daiya or Violife cheddar with chao original.

Nutrition

Calories: 778kcal | Carbohydrates: 104g | Protein: 21g | Fat: 31g | Saturated Fat: 16g | Trans Fat: 1g | Sodium: 1213mg | Potassium: 506mg | Fiber: 7g | Sugar: 3g | Vitamin A: 267IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 4mg