However, a few stirs and that extra sauce will quickly absorb.Why you'll love this gluten free macaroni and cheese Note that your mac and cheese might appear a bit watery upon removing the lid.This will help soften your cashews, making them easier to process into a smooth vegan cheese sauce. If you do not have a high speed blender like a Vitamix or Blendtec, soak your cashews in boiling hot water for at least 30 minutes.
Use your favourite type of noodle, it doesn’t have to be macaroni. Or serve it along some air fried broccoli.Īlthough I haven’t tested it this way, you can probably substitute the cashews for sunflower seeds or pepitas if you need a nut free option. If you want to amp up the nutrients, add 2 cups of frozen peas or mixed frozen veggies to the pot before pressure cooking. Can I make any substitutions or variations? So, when reheating, make sure to add some plant milk or broth to your pan. The pasta will continue to absorb the sauce as it cools. I don’t recommend freezing, as it alters the texture of the pasta. Leftovers keep refrigerated in a sealed container for 3-4 days. Once the pasta is cooked, drain it, return to the pot and pour the sauce on top. Then make the sauce, as directed, using two cups of water. If you don’t have a pressure cooker, cook your pasta on stove top, according to package directions. Serve as is, or garnish your bowls with fresh chives, parsley or cilantro, if desired. Notice the pasta will appear extra saucy when you first open the lid, but just give everything a few good stirs, and the pasta will quickly absorb the extra sauce. Quick release once the timer completes and remove the lid once safe to do so. Make sure your valve is in the sealing position, and then set to high pressure for 4 minutes. Add your dry pasta and give it a quick stir before sealing the lid. Transfer the sauce to your pot and add the remaining 3.5 cups of water. NOTE: If you do not have a high speed blender, like a Vitamix, be sure to soak your cashews first, then drain before blending. Then add ALL the cheese sauce ingredients with only 2 cups of the water to a blender and process until smooth and creamy. (This is a summary with step-by-step photos, full recipe measurements and instructions are in the recipe card below.) So much flavour is jam packed into just 8 ingredients, and that includes the salt and water!.Plus, there are no processed ingredients in this cheese sauce, unlike most boxed mac and cheese you can purchase at the supermarket.While pasta alone is not necessarily a wholesome choice, this cheese sauce is nutrient dense, using cashews to provide a protein boost with heart healthy fats.It’s ready in LESS than 25 minutes, including the time you’ll need to gather your ingredients and for your Instant Pot to reach pressure.If that’s not reason enough to try this… here’s more reasons why you’ll love it! Guaranteed to be a complaint-free and peaceful dinner. This simply delicious and filling pasta dish is one that will satisfy the entire family.
If you haven’t hopped on the Instant Pot train yet, this vegan mac and cheese is just one more great reason why you should! Just like my sweet potato mac and cheese, this version is creamy, luxurious and an absolute crowd pleaser. A simple, creamy and delicious Instant Pot vegan mac and cheese that you and your picky eaters will love! It’s cheesy, it’s EASY and comes together in no time at all!