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Instant pot vegan mac and cheese (no cashews no soy)

The easiest and most creamiest vegan mac and cheese ever.
5 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: vegan
Prep Time: 1 minute
Cook Time: 8 minutes
Total Time: 9 minutes
Servings: 4
Calories: 778kcal
Author: Maria

Ingredients

  • 16 oz. pasta shells
  • 4 cups water
  • 1 tsp salt
  • 2 tbsp vegan butter or margarine
  • 1 cup unsweetened extra creamy oat milk (unsweetened/plain cashew or coconut milk work as well. Soy and almond milk leave a weird after taste)
  • 2 cups vegan cheese (Chao, Violife or Daiya are good)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 3 tbsp nutritional yeast
  • Salt and pepper to taste

Instructions

  • Add the whole 16oz box of pasta, 4 cups of water, 1 tsp of salt and 2 TBL of 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.
  • Set the instant pot to saute
  • Add 1 cup of milk, 1 tsp garlic powder, 3 TBL nutritional yeast, 2 cups of vegan cheese and salt to taste (1 tsp of salt was my preference)
  • Stir until everything melts together
  • Bonus: Add steamed peas, broccoli or artichokes to make this even tastier.

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: 778kcalCarbohydrates: 104gProtein: 21gFat: 31gSaturated Fat: 16gTrans Fat: 1gSodium: 1213mgPotassium: 506mgFiber: 7gSugar: 3gVitamin A: 267IUVitamin C: 1mgCalcium: 84mgIron: 4mg
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