Creamy Vegan Mac and Cheese with Peas (Instant-Pot & Stovetop)
Vegan Mac and Cheese is so creamy and cheesy! It’s the perfect dairy-free alternative to a classic comfort food. This one-pot recipe can be made stovetop or in the Instant-Pot.
Servings: 6 servings
Ingredients
- 1 16-ounce bag elbow or ditalini pasta
- 1 small onion diced*
- 2 teaspoons Neutral oil for sautéing
- 2 cups water
- 2 cups vegetable broth I use low sodium
- 1 cup frozen peas
Cheese Sauce*
- 1 cup raw cashews soaked
- 2 cups water divided
- 1 Tablespoon fresh lemon juice
- 7-8 Tablespoons nutritional yeast
- 2 teaspoons Himalayan pink salt or to taste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ⅓ teaspoon paprika
- ¼ teaspoon dried mustard seed
- ⅛ teaspoon turmeric powder
- pepper to taste
Instructions
To make the Cheese Sauce
- Add 1 ½ cups of water (reserving the other ½ cup to clean the blender), soaked cashews, lemon juice, and seasonings to a high-speed blender. Blend until the sauce is smooth. (Tip: the sauce will be liquid after blending, but thicken up during cooking)
Instant-Pot Mac and Cheese
- Add the oil and onion to the Instant Pot. Use the sauté feature to sauté the onion until softened and slightly browned. This should take about 5-8 minutes. Once the onions have cooked, press the cancel button on your IP.
- Pour 2 cups water, 2 cups broth, and the blended cheese sauce into your IP. Then, swirl the reserved ½ cup of water around in the blender and add it to the IP. Mix everything then wait for the water and onions to settle.
- Once the water has settled, add the pasta but don’t mix. (Allowing the onions to settle to the bottom of the pot will help keep the pasta from sticking.)
- Seal the lid and steam valve. Use the manual/pressure level button and set the cooking time to 13 minutes at low pressure.
- Allow it to naturally release pressure for 10 minutes before opening the lid.
- Carefully open the lid and give the mac and cheese a stir.
- Add in the peas and give it another stir.
- Taste and adjust seasonings. (If needed, add more salt, garlic and/or nutritional yeast)
- Serve immediately!
Stove Top Mac and Cheese
- Start by prepping the above cheese sauce.
- Add the diced onion and oil to a large ceramic or non-stick pot. Sauté over medium heat for 5-8 minutes, or until softened and slightly browned.
- Pour the 2 cups of water, 2 cups of broth and blended cheese sauce into the pot. Swish the remaining ½ cup of water from the cheese sauce around in the blender to clean it, include that water to the pot as well.
- Add in the pasta and give it a mix.
- Cover and bring the pasta to a low simmer. Continuously check and stir the pasta to keep it from sticking to the bottom and adjust the heat as needed. Simmer for 7-10 minute or until the pasta is al dente. (If necessary, add more water, a few tablespoons at a time, to maintain creaminess while the pasta cooks.)
- Stir in the peas.
- Taste and adjust seasonings. (If needed, add more salt, garlic and/or nooch)
- Serve immediately!
Notes
Soaking cashews: If you're unsure of how to soak cashews, check out my post on soaking cashews.
Leftovers: For best results, reheat any leftovers in the oven. Place in an oven-safe dish, add a bit of water, cover with foil, and bake at 350ºF for 20-25 minutes or until thoroughly heated.
Salt: I use low-sodium boxed broth and add 2 teaspoons of salt. For a bouillon cube, use only half and adjust the salt if needed.
Nutrition
Serving: 1serving | Calories: 324kcal | Carbohydrates: 42g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Sodium: 253mg | Fiber: 6g | Sugar: 4g
