Instant Pot Vegan Mac and Cheese
Cheesy and carb-y vegan mac and cheese made simple in the Instant Pot!
Servings: 8
Ingredients
- 1 16 oz box macaroni
- 4 cups water
- 1 tsp salt
- 2 tbsp vegan butter
- ½ cup cashew milk or any non-dairy milk
- 2 cups shredded vegan cheese
All of the following seasonings are optional/or to personal taste!
- ⅛ tsp mustard powder
- ⅛ tsp paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 tsp vegetable bouillon or one cube
- 2 tbsp nutritional yeast
Instructions
- To your instant pot, add in macaroni, water and salt.
- Close the lid and make sure to valve is set to seal.
- Using the manual setting, set to 4 mins.
- Meanwhile, shred or cut up your cheese if necessary.
- When the Instant Pot timer goes off, release the valve and let the steam come out. Once there is no longer steam coming out, open the lid.
- Set the Instant Pot to sauté mode.
- Stir in non-dairy milk, vegan butter, cheese, and seasonings of choice. You might need to add more milk to get a creamy consistency.
- Once the cheese is melted and all ingredients are incorporated, turn off the Instant Pot and serve!