This Instant Pot vegan mac and cheese is velvety and creamy without the use of dairy. The sauce is made with starchy white potato, cashews, and lovely seasonings giving this dish a wickedly good flavor.
Course Main
Cuisine Vegan
Keyword Dairy-Free, Dinner Recipes, Family-Friendly, mac and cheese, Vegan, Vegetarian
Soak the cashews in double the water for 1 hour before using. Rinse well.
Turn the Instant Pot on, add the pasta ingredients to the inner pot and mix through.
Pop the lid on, lock and set the Instant Pot to Manual, High pressure for 4 minutes. After 3 beeps, the Instant Pot will begin to build up the pressure and the cooking will commence. Pressurizing and cooking should take about 12-15 minutes total.
Once the cooking stops, allow 5 minutes for natural pressure release and then use a quick release method (point the steam valve to Venting) before opening the lid. Once the pasta is cooked, strain any remaining cooking liquid and set it aside. Make sure the Instant Pot is off at this stage.
While the pasta is cooking, prepare the sauce.
Make the first part of the sauce.Add the onions, diced potatoes, and margarine or olive oil to a small pot and place over medium-high heat. Stir for two minutes, then add a cup of vegetable stock to the pot (it should just cover the potatoes). Bring to a boil and cook for about 7 minutes, stirring a few times, until the potato is soft and the mixture has thickened.
Make the rest of the sauce.Add the cashew nuts (minus the soaking liquid), almond milk, garlic, nutritional yeast, lemon juice, mustard, and salt to a blender and process until smooth (about a minute). If your blender is big enough, add the cooked potato and onion mixture to the nut cream. Process together until smooth.
If you have a small blender like me, then you can transfer the creamy nut mixture to a bowl, then add and process the potato mixture next. Then, combine and stir the two parts of the sauce until well combined.
The final step is to add the margarine, lemon zest, artichokes, parsley and pepper to the pasta in the pot. Pour in the sauce and mix through. Taste for salt and season with more if you like.
Transfer the pasta to a large casserole dish and top with deep-fried shallots and parsley. I like to reserve a few artichokes to add on top for presentation. Serve and enjoy!