Instant Pot Vegan Mac and Cheese
Ingredients
The pasta
The broth and liquids
-
4
cups
vegetable broth
-
2
cups
water
-
2
tablespoons
olive oil
-
1
can (15 ounces)
full-fat coconut milk
-
2
tablespoons
lemon juice
-
¼
cup
water (for slurry)
The seasonings
-
½
teaspoon
salt
-
1
tablespoon
yellow miso
-
¼
teaspoon
mustard powder
-
½
teaspoon
onion powder
-
½
teaspoon
garlic powder
-
½
cup
nutritional yeast
-
¼
cup
all-purpose flour
-
to taste
freshly ground black pepper
Instructions
- Combine pasta, vegetable broth, water, olive oil, and salt in the Instant Pot.
- Seal the lid and set to high pressure for 2 minutes.
- After cooking, perform a quick pressure release carefully.
- In a small container, mix miso with lemon juice, then add it to the pot along with coconut milk, mustard powder, onion powder, garlic powder, and nutritional yeast.
- Mix flour with water to create a slurry and add it to the pot, stirring well.
- Select 'saute' mode and simmer the mixture until thickened, about 5 minutes.
- Taste and adjust seasoning with salt and pepper before serving.
Nutrition Facts (estimated)
Servings
8 servings
Calories
278
Total fat
5g
Total carbohydrates
49g
Total protein
9g
Sodium
702mg
Cholesterol
0mg
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