Vegan Mac and Cheese

Vegan Mac and Cheese Recipe

Instant pot vegan mac and cheese that is both quick and delicious! Quickly assembled, deliciously creamy and cheesy pasta! Children and adults alike enjoy this recipe. Nut-free and free of cashews and nutritional yeast. Okay, I’ve done it again here! This vegetarian mac and cheese without cashews is insanely good! The vegan mac and cheese have smooth, creamy texture blew me away!

You have to try the cheese sauce for yourself! It won’t appear to be vegan to anyone! The best part is that pressure cooking only takes four minutes and results in a bowl of super-cheesy pasta! That is a shared benefit in my books and you needn’t bother with a rapid blender, or food processor.

Origin of Vegan Mac and Cheese:

The origin of vegan cheese mac and cheese traced in late 20th century. This recipe is a plant based twist on American comfort food, macaroni and cheese. The traditionally baked mac and cheese relies on the dairy products like butter, cheese, and milk etc. But the vegan mac cheese recipe is created to filled the need of dairy products with dairy free diet.

Ingredients:

• 4 cups water
• 1 teaspoon salt
• 2 tablespoons vegan butter
• 1/2 cup unsweetened plant-based milk (such as milk or any non-dairy milk)
• 2 cups shredded vegan cheese (I recommend using Daiya cheddar or Violife mozzarella)
• a 16 oz (1 lb) box of macaroni noodles
• Optional: 1 teaspoon onion or garlic powder for added flavor

Comparison Table

Feature	Vegan Mac and Cheese	Vegan Alfredo Pasta
Sauce Base	Cashews, Nutritional Yeast, Plant Milk	Cauliflower, Garlic, Plant Milk
Texture	Creamy and slightly cheesy	Smooth and silky
Flavor Notes	Cheesy, tangy, slightly nutty	Savory, garlicky, mild
Common Add-ins	Broccoli, Peas, Vegan Bacon	Mushrooms, Spinach, Peas

Instructions:

The instruction for vegan mac and cheese recipe are as follows:

Get the Instant Pot ready:

In your Instant Pot, add water, vegan bouillon paste (such as “Better than Bouillon,” a vegetarian base made without chicken), vegan butter, mustard, garlic powder (if using), salt, and pepper.

Mix thoroughly to combine.

Include the mace:

Make sure the macaroni noodles are well coated with the liquid before adding them.

Set the valve to the “sealing” position and cover the Instant Pot.

Cook under pressure:

For four minutes, press the pressure button and set it to high pressure (adjust with the + and – buttons).

Turn the valve to the “venting” position to perform a quick release after the cooking time has expired.

Sauce of Cheese:

Add the shredded vegan cheese and stir until it’s all incorporated.

Continue stirring after adding the hot plant-based milk until the cheese is melted and the sauce is creamy.

Switch to the sauté setting and gently stir for one to two minutes if the cheese isn’t melting enough.

If necessary, you can adjust the consistency by adding more milk.

Serve with Seasoning:

Enjoy your decadent vegan baked mac and cheese recipe hot!

This vegan pasta for the instant pot is:

How delicious!

Messy, rich, dairy free mac and cheese, and very basic; the best nourishment for solace; without gluten; and a heavenly dinner or side dish for the entire family to appreciate. Happy Day! Feel free to rate and comment on this recipe down below. Please get in touch with me!

Nutrition Chart:

The nutrition chart for vegan mac n cheese are as follows:

• Calories: Approximately 400 kcal
• Protein: Around 10g
• Carbohydrates: About 60g
• Fat: Roughly 15g
• Fiber: Around 4g