This Vegan Mac & Cheese is done in just 4 minutes when using the Instant Pot! You'll get all of the flavors of a classic Mac and cheese without using any dairy. The best part is that this recipe doesn't use any nuts, blending, or any fake cheese!
I am truly a connoisseur of Mac and cheese. I loved easy mac when I was a kid, and now I am always on the hunt for not only the best mac & cheese, but the best vegan mac & cheese.
I have no qualms with using blended cashews or vegan cheddar to make a good vegan mac and cheese, but I wanted to find an easier way to make it. This recipe is all made in just one pot! No need to break out a blender or run to the store for special ingredients.
Why You'll Love This Recipe
- So easy! You likely already have most or almost all of these spices! If you don't they're all easy to find. No weird ingredients here!
- 4 Minute Cook Time - With the Instant Pot, just cook for 4 minutes, then add all of the spices. Since there is no blending of anything for the sauce, you'll have this ready in no time!
- Full of Flavor! More spices equals more flavor! This mac definitely has a cheesy flavor, but also a robust flavor profile!
What You Need For This Recipe
Ingredients and Substitutions:
- Elbow Macaroni - Of course, any short pasta shape can work here. I like to use the classic elbow shape, but feel free to get creative!
- Vegetable Boullion - I crush this up and use it with the boiling water. Alternatively, you can use better than bouillon or vegetable broth.
- Vegan Butter - I suggest using Earth Balance vegan butter, but any brand will work! Add this before boiling or after – it works both ways!
- Almond Milk - Or any unsweetened non-dairy milk
- Cornstarch - Mix this with water to create a slurry to thicken the sauce!
- Smoked Paprika
- Nutritional Yeast - Classic cheesy flavor with tons of vitamin B12!
- Turmeric
- Mustard Powder - Just a pinch!
- Garlic Powder
- Salt
- Vegan Mayonnaise - OPTIONAL ingredient.
Tools:
- Instant Pot or Pressure Cooker
- Large Spoon or Spatula
- Small Whisk or Fork
How to Make This Recipe
Step 1: Cook the Pasta
If using a bouillon cube, take a moment to crush that up as much as you can.
Add 4 cups of water to the Instant Pot, then stir in the bouillon cube.
Add 16 ounces of short pasta. Do not stir the pasta, but pat it down to make sure the water is touching all of it.
Add 2 tablespoons of vegan butter.
Close the lid. Set the valve to sealing and Pressure Cook on HIGH for 4 minutes.
Once the timer stops, natural release for 5 minutes, then quick release the remaining steam until the pin drops.
Step 2: Add the Flavor
Remove the lid on the Instant Pot and stir the noodles.
Set the Instant Pot to 'Keep Warm.'
Add all of the spices, except for the cornstarch, as well as the almond milk and combine thoroughly.
In a small bowl whisk together 1 tablespoon of cornstarch with 1 tablespoon of water until no clumps remain. Then, add that to the Mac and cheese and stir.
Add 2 more tablespoons of vegan butter if you need more creaminess.
OPTIONAL: Add 1 tablespoon of vegan mayonnaise to the end just to add a bit more richness and creaminess.
Step 3: Finishing Touches
Taste the Mac and cheese and see if you need to adjust any levels of spices or salt.
Serve in a bowl and garnish with chives if possible.
Expert Tips
- Do you like spicy food? This recipe would be great with a little bit of cayenne pepper, red pepper flakes, hot sauce, or even buffalo sauce!
- Add some protein of choice or veggies like broccoli or spinach to make this a meal!
- Feel free to use vegetable broth in place of the bouillon cube, or use better than bouillon, which tends to work best with Instant Pots.
Recipe FAQs
This sauce gets it's creaminess from the natural starches in the pasta, the almond milk, and the cornstarch. The cheesy flavor comes from the combination of the spices and especially the nutritional yeast!
Kraft Mac and Cheese is not vegan nor is it vegetarian due to the rennet used in the cheese pack. Make this recipe instead for a great vegan Mac and cheese!
Seal the leftover Mac and cheese in an airtight container in the fridge for up to 4 days. Always inspect for impurities before eating.
If you enjoyed this recipe, you may also like:
Creamy Vegan Tuscan Pasta (Instant Pot)
Better Than Olive Garden 5-Ingredient Vegan Fettuccine Alfredo
Vegan Lemon Butter Pasta With Capers
📖 Recipe
Instant Pot Vegan Mac & Cheese
Equipment
- Wooden Spoon or Rubber Spatula
- Small Whisk or Fork
Ingredients
- 16 ounces Elbow pasta
- 4 cups Water or Broth
- 1 cube Vegetable Bouillon
- 2 ½ tablespoon Nutritional Yeast
- ⅛ teaspoon Mustard Powder
- ½ tablespoon Garlic powder
- ½ teaspoon Smoked Paprika
- ½ teaspoon Turmeric Powder
- 1 ¼ cup Unsweetened Almond Milk
- 1 tablespoon Cornstarch with 1 tablespoon water
- 2 teaspoon Salt plus more to taste
- 2-4 tablespoon Vegan Butter
- 1 tablespoon Vegan Mayonnaise Optional
Instructions
- If using a bouillon cube, take a moment to crush that up as much as you can.
- Add 4 cups of water to the Instant Pot, then stir in the bouillon cube.
- Add 16 ounces of short pasta. Do not stir the pasta, but pat it down to make sure the water is touching all of it.
- Add 2 tablespoons of vegan butter.
- Close the lid. Set the valve to sealing and Pressure Cook on HIGH for 4 minutes.
- Once the timer stops, natural release for 5 minutes, then quick release the remaining steam until the pin drops.
- Remove the lid on the Instant Pot and stir the noodles.
- Set the Instant Pot to 'Keep Warm.'
- Add all of the spices, except for the cornstarch, as well as the almond milk and combine thoroughly.
- In a small bowl whisk together 1 tablespoon of cornstarch with 1 tablespoon of water until no clumps remain. Then, add that to the Mac and cheese and stir.
- Add 2 more tablespoons of vegan butter if you need more creaminess.
- OPTIONAL: Add 1 tablespoon of vegan mayonnaise to the end just to add a bit more richness and creaminess.
- Taste the Mac and cheese and see if you need to adjust any levels of spices or salt.
- Serve in a bowl and garnish with chives if possible.
Notes
- Do you like spicy food? This recipe would be great with a little bit of cayenne pepper, red pepper flakes, hot sauce, or even buffalo sauce!
- Add some protein of choice or veggies like broccoli or spinach to make this a meal!
- Feel free to use vegetable broth in place of the bouillon cube, or use better than bouillon, which tends to work best with Instant Pots.
- Nutrition Information is for 1 serving, which is ⅛th of this recipe.
- Calories: 264 cal
- Total Fat: 6.4 grams
- Total Carb: 44.2 grams
- Protein: 8.4 grams
Nutrition
Cassandra says
I fed this to my bf who isn’t vegan and he loved it too!
Emma says
If I add broccoli, when would be the best time to add it? Should I boil and add after cooking in the instant pot?
Emily says
Hi! It depends how cooked you want the broccoli. If you want really soft broccoli, I would add it in right with the pasta (with an extra 1/2 cup of liquid). If you just want lightly steamed but still has a bite to it, you can always add it in when after the pasta is cooked, put it on steam or sauté function and close the lid for a short amount of time. Boiling separate is always an option too!
Liz says
This is a staple in our house. So good! We leave out the cornstarch, but we leave everything else the same and top with sriracha, green onions, and cilantro. Yummy!