Best Vegan Mac and Cheese (Instant Pot)
Vegan mac and cheese (Instant Pot or Stovetop) is creamy and indulgent. Made from whole foods like potatoes, carrots, and cashews. Ready in 30 minutes.
Ingredients
- (1) 12–16 ounce elbow macaroni any shape works—gluten-free if needed. For a classic batch, use a 16-ounce package; for a saucier version, go with 12 ounces.
- 2 medium yellow potatoes roughly chopped
- ½ cup carrot roughly diced, about 6–7 inches
- ⅔ cup onion roughly chopped, about ⅔ of a medium onion
- 3 cloves garlic peeled
- ½ cup cashews unsalted and unroasted
- 1.5 cups water OR low-sodium vegetable broth and omit vegan bouillon cube (see Notes)
- 1 vegan bouillon cube
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon turmeric
- 1 teaspoon sea salt adjust to taste, plus more for the pasta water
- 20 turns black pepper
- ½ cup plant-based milk unsweetened and unflavored
- 2 teaspoons nutritional yeast optional
Instructions
- Start the Cheese Sauce: Add potatoes, carrot, onion, garlic, cashews, water, vegan bouillon cube, and all spices (except salt, pepper, milk, and nutritional yeast) to the Instant Pot. Cook on high pressure for 6 minutes, then natural release for 10 minutes.
- Cook Pasta: While the sauce cooks, bring a large pot of salted water to a boil. Add pasta and cook until just al dente. Before draining, Reserve ⅓ cup of the pasta's cooking water. Do not rinse pasta after draining.
- Blend Cheese Sauce: Transfer the Instant Pot contents to a high-speed blender. Add in plant-based milk, nutritional yeast, salt, and pepper. Blend everything on high until creamy.
- Mix & Serve: Return drained pasta to the pot or a large serving bowl. Pour the cheese sauce into the pot or bowl and add reserved pasta water to loosen. Toss well. Add any optional toppings or optional add-ins (see Notes) and enjoy!
Notes
- For the full step-by-step cheese sauce recipe: Includes stovetop instructions, helpful tips, and substitutions, check out easy vegan cheese sauce.
- If using low-sodium vegetable broth instead of water + vegan bouillon cube, you may need to add additional salt (in ¼ teaspoon increments).
- Creamier: Add 1–2 tablespoons more cashews or a drizzle of olive oil.
- Thinner: Blend in a splash of plant-based milk until it’s just right.
- Optional flavor add-ins: Try a squeeze of lemon, a bit of Dijon mustard, or a pinch of miso for extra umami.
- Optional Add-Ins: Frozen peas, steamed broccoli, sautéed greens, or steamed cauliflower.
- Optional Toppings: Crispy breadcrumbs, vegan parm, hot sauce, fresh herbs.
- Add spice: Add a pinch of cayenne, a heaping spoonful of this tatemada salsa recipe, a few dashes of hot sauce, pickled jalapeños, or a pinch of chili powder for gentle heat and smoky depth.
- Nutritional Yeast: You can skip it; it’s still great without it.
Nutrition
Calories: 433kcal | Carbohydrates: 65g | Protein: 14g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 1627mg | Potassium: 1456mg | Fiber: 10g | Sugar: 7g | Vitamin A: 2979IU | Vitamin C: 49mg | Calcium: 195mg | Iron: 6mg
