15 Minute Magic Mac and Cheese

15 Minute Magic Mac and Cheese

This vegan mac and cheese is super creamy, super tasty, and best of all, is ready in just 15 minutes. It’s the perfect comfort food for dreary winter days.

Just blend a simple sauce, combine with pasta in your Instant Pot, and – magic! – just minutes later, you’ll have perfectly cooked, perfectly smooth mac and cheese.

 

DifficultyBeginner

Yields4 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins

 1 cup Cashews
 ½ cup Nutritional Yeast
 1 Lemon
 1 tbsp Apple Cider Vinegar
 1 tbsp Dijon Mustard
 12 oz Wholewheat Pasta
 4 ½ cups Water

1

Add the cashews, nutritional yeast, mustard, vinegar and two cups of water to a high speed blender. Add the juice of half your lemon (save the other half for later!) and blend until smooth. The mixture will have a water like consistency, and will look too runny and not at all creamy - but don't worry! The creaminess comes later..

2

Pop the pasta into your Instant Pot. Pour over the sauce from your blender, and stir thoroughly.

3

Add two cups of water to the blender you just used, and run the blender again; the water will pick up any residual sauce. Add this water to your Instant Pot. Now we have enough liquid to cook the pasta without anything sticking to the bottom of the pot.

4

Put the lid on your Instant Pot, and make sure the knob is turned to the "sealing" position. Cook on low pressure for five minutes, then leave for another 5 minutes to allow the pressure to release naturally.

5

Turn the seal to "venting" position to release any remaining pressure, and remove the lid of your Instant Pot. Magic! That watery sauce we added earlier has now turned into thick and creamy mac and cheese.

6

Add salt and pepper to taste - you can also drizzle the remaining lemon juice for extra zing, or add more nutritional yeast. If you like your Mac and Cheese with a crispy top, you could also transfer to the grill for 5 minutes to get that perfect crunch.

 

Ingredients

 1 cup Cashews
 ½ cup Nutritional Yeast
 1 Lemon
 1 tbsp Apple Cider Vinegar
 1 tbsp Dijon Mustard
 12 oz Wholewheat Pasta
 4 ½ cups Water

Directions

1

Add the cashews, nutritional yeast, mustard, vinegar and two cups of water to a high speed blender. Add the juice of half your lemon (save the other half for later!) and blend until smooth. The mixture will have a water like consistency, and will look too runny and not at all creamy - but don't worry! The creaminess comes later..

2

Pop the pasta into your Instant Pot. Pour over the sauce from your blender, and stir thoroughly.

3

Add two cups of water to the blender you just used, and run the blender again; the water will pick up any residual sauce. Add this water to your Instant Pot. Now we have enough liquid to cook the pasta without anything sticking to the bottom of the pot.

4

Put the lid on your Instant Pot, and make sure the knob is turned to the "sealing" position. Cook on low pressure for five minutes, then leave for another 5 minutes to allow the pressure to release naturally.

5

Turn the seal to "venting" position to release any remaining pressure, and remove the lid of your Instant Pot. Magic! That watery sauce we added earlier has now turned into thick and creamy mac and cheese.

6

Add salt and pepper to taste - you can also drizzle the remaining lemon juice for extra zing, or add more nutritional yeast. If you like your Mac and Cheese with a crispy top, you could also transfer to the grill for 5 minutes to get that perfect crunch.

Super Creamy 15 Minute Mac and Cheese