Instant Pot Vegan Mac n' Cheese
Ingredients
The sauce
-
1
cup
raw cashews, soaked in water for 2 hours
-
4½
cups
water, divided
-
¼
cup
nutritional yeast
-
2
teaspoons
fine sea salt
-
2
tablespoons
freshly squeezed lemon juice
-
1
tablespoon
apple cider vinegar
-
¼
teaspoon
ground nutmeg
The pasta
-
12
ounces
gluten-free pasta
Instructions
- Drain the cashews and discard the soaking water.
- Blend the cashews with 2 cups of water, nutritional yeast, salt, lemon juice, vinegar, and nutmeg until smooth.
- Add the pasta to the Instant Pot and pour the sauce over it, stirring well.
- Use 2 more cups of water to rinse out the blender and pour it into the Instant Pot.
- Seal the lid and cook on high pressure for 0 minutes, then let the steam release naturally for 8 minutes.
- Release any remaining steam and stir in the remaining ½ cup of water to loosen the pasta.
- Adjust seasoning to taste and serve warm.
Nutrition Facts (estimated)
Servings
6
Calories
329
Total fat
10g
Total carbohydrates
52g
Total protein
7g
Sodium
787mg
Cholesterol
0mg
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