• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Legally Healthy Blonde
  • Home
  • Recipes
    • Pasta Recipes
    • Instant Pot Recipes
    • Gluten-Free Recipes
    • Drinks
    • Soups
    • Salad Recipes
    • Sides & Appetizers
    • Sauces
    • Italian Meals
    • Asian Meals
    • Desserts
  • About Me
  • Work With Me
    • Private Catering
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About Me
  • Work With Me
    • Private Catering
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Pasta Recipes

    Instant Pot Vegan Mac & Cheese

    Published: Jun 19, 2021 · Modified: Aug 14, 2021 by Emily · This post may contain affiliate links.

    Share This Recipe!

    381 shares
    Jump to Recipe Print Recipe

    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!

    photo of Mac and cheese in a black bowl

    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:

    photo of ingredients with labels
    • 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.

    photo of uncooked pasta in the instant pot

    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.

    photo of cooked elbow noodles in the instant pot

    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.

    close up photo of Mac and cheese

    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.

    Photo of Mac and cheese in a bowl with a spoon and another bowl in the background

    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

    What is vegan mac and cheese made of?

    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!

    Is Kraft Mac and Cheese vegan?

    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!

    How long does vegan Mac and cheese last?

    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

    Instant Pot Vegan Mac & Cheese

    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!
    5 from 3 votes
    Print Pin Rate
    Course: Appetizer, Main Course, Side Dish
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 4 minutes
    Total Time: 14 minutes
    Servings: 8 people
    Calories: 264kcal
    Author: Emily

    Equipment

    • Instant Pot or Pressure Cooker
    • 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

    Recipe copyright Legally Healthy Blonde. For educational or personal use only.
      • 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

        Calories: 264kcal
        Tried this Recipe? Pin it for Later!Mention @LegallyHealthyBlonde or tag #LegallyHealthyBlonde!
        disclosure

        More Pasta Recipes

        • 13 Best Substitutes for Milk in Kraft Mac & Cheese (2023)
        • Fancy Lobster Pasta with Cream Sauce
        • The Best Creamy Chickpea Pasta Salad
        • Stanley Tucci's Spaghetti Alla Nerano (Pasta with Zucchini)

        Reader Interactions

        Comments

          Leave a Reply Cancel reply

          Your email address will not be published. Required fields are marked *

          Recipe Rating




        1. Cassandra

          June 20, 2021 at 5:45 am

          I fed this to my bf who isn’t vegan and he loved it too!

          Reply
        2. Emma

          June 25, 2021 at 9:10 pm

          If I add broccoli, when would be the best time to add it? Should I boil and add after cooking in the instant pot?

          Reply
          • Emily

            June 26, 2021 at 12:59 am

            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!

            Reply
        3. Liz

          October 31, 2021 at 3:07 pm

          5 stars
          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!

          Reply

        Primary Sidebar

        Welcome! I'm so glad you're here :)

        Hi, I'm Emily! I am the classically trained chef-recipe creator behind Legally Healthy Blonde. I love fancy pasta, a good martini, and cooking impressive meals for myself and friends! I created LHB to share my passion of cooking and entertaining with everyone! If you love feel-good food that looks & tastes impressive, you're in the right spot!

        Learn more about me →

        Let's Be Friends!

        • Facebook
        • Instagram
        • Pinterest

        Seafood Recipes

        The Best Creamy Lobster Ravioli Sauce

        Fancy Lobster Pasta with Cream Sauce

        Healthy Fish Tacos (With Cod)

        Scallop Crudo with Mango Sauce

        hamachi in a plate.

        Easy Hamachi Crudo (Yellowtail Sashimi)

        salmon pasta on a pink plate.

        Penne al Salmone (with Fresh Salmon)

        Popular Recipes

        Creamy Vegan Miso Ramen Noodles

        Sourdough Stecca Bread (No Knead Baguette)

        Confit Garlic (Stovetop, Oven, & Instant Pot)

        Hibachi Fried Rice With Yum Yum Sauce

        Creamy Vegan Tuscan Pasta (Instant Pot)

        Cowboy Caviar

        Vegan Cowboy Caviar Dip

        Footer

        ↑ back to top

        Legally Healthy Blonde

        Privacy Policy & Terms of Use

        About

        Contact

        Services

        As an Amazon Associate I earn from qualifying purchases.

        Copyright © 2022 Legally Healthy Blonde

        • 297