Instant Pot Vegan Macaroni and Cheese
If you are looking for a delicious, but vegan recipe, you should try this vegan macaroni and cheese recipe. It's made in the Instant Pot and comes out tasting incredibly creamy and delicious.
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Servings: 6 servings
Calories: 410kcal
Ingredients
- 16 ounces elbow macaroni
- 1 cup raw cashew
- 5 cups water
- 1/4 cup nutritional yeast
- 2 Tablespoons apple cider vinegar
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 1 teaspoon salt
Instructions
- In a high-speed processor add your raw cashews, nutritional yeast, onion powder, paprika powder, salt, apple cider vinegar and two cups of the water. Process on high for about 4-5 minutes or until completely smooth.
- Spray the bottom of your instant pot with some non-stick cooking spray and add your elbow pasta.
- Then add the processed ‘’cheese’’ mixture and stir in until well combined. Then add the remaining water to the pot and mix again.
- Use the pressure cook setting on your Instant Pot and make sure the valve is in the sealing position.
- Cook for 5 minutes and quick release once the timer is done. Keep in mind that it will take much longer than 5 minutes, because the instant pot needs to warm up first.
- Once you can open your lid, serve warm. Serve immediately.
Nutrition Facts
Instant Pot Vegan Macaroni and Cheese
Amount Per Serving
Calories 410
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Sodium 405mg18%
Potassium 361mg10%
Carbohydrates 64g21%
Fiber 4g17%
Sugar 3g3%
Protein 15g30%
Vitamin A 51IU1%
Vitamin C 2mg2%
Calcium 33mg3%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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