Get ready to indulge in a creamy, dreamy bowl of Instant Pot Vegan Mac Cheese with Artichokes that will make your taste buds sing! This delightful twist on a classic comfort food is not only rich and satisfying but also packed with wholesome ingredients that will leave you feeling good. Whether you're a seasoned vegan or just looking to try something new, this recipe is quick and easy, taking only 20 minutes from start to finish. Trust us, once you try this luscious mac and cheese, you’ll be coming back for seconds (and thirds)!
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 8 oz elbow macaroni
- 1 cup cashews, soaked
- 1 cup vegetable broth
- 1/4 cup nutritional yeast
- 1 tsp garlic powder
- 1 can artichoke hearts, drained and chopped
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 8 oz elbow macaroni, 1 cup soaked cashews, 1 cup vegetable broth, 1/4 cup nutritional yeast, 1 tsp garlic powder, 1 can artichoke hearts (drained and chopped), and salt and pepper to taste.
- Soak the cashews in water for at least 30 minutes prior to cooking. If you're short on time, you can soak them in hot water for 10-15 minutes to soften them quickly.
- Set your Instant Pot to the 'Sauté' mode. Once hot, add the elbow macaroni and toast it lightly for about 2 minutes, stirring occasionally. This step enhances the flavor of the pasta.
- Add the vegetable broth to the Instant Pot, ensuring that the macaroni is fully submerged. Stir well to combine.
- Seal the Instant Pot lid and set the valve to the 'Sealing' position. Cook on high pressure for 4 minutes. After the cooking time is complete, perform a quick release by carefully turning the valve to 'Venting' to release the steam.
- Once the pressure is released, carefully open the lid and stir the macaroni. The pasta should be cooked and there should be some liquid remaining.
- In a blender, combine the soaked cashews, nutritional yeast, garlic powder, and a pinch of salt and pepper. Add about 1/4 cup of the cooking liquid from the Instant Pot to help blend the mixture smoothly.
- Blend the cashew mixture until it is completely smooth and creamy. You may need to add more liquid if it’s too thick. Taste and adjust the seasoning with more salt and pepper if desired.
- Pour the blended cashew cheese sauce back into the Instant Pot with the cooked macaroni. Add the chopped artichoke hearts and stir well to combine.
- Turn the Instant Pot back to 'Sauté' mode and cook for an additional 2-3 minutes, stirring frequently, until everything is heated through and well combined.
- Once heated, taste the mac and cheese and adjust the seasoning if necessary. Serve hot, garnished with additional nutritional yeast or fresh herbs if desired.
Tips
- Soak Your Cashews: For the best creamy texture, soak your cashews for at least 30 minutes. If you're in a hurry, hot water can soften them in just 10-15 minutes!
- Toast the Pasta: Don’t skip the step of toasting the elbow macaroni in the Instant Pot before adding the broth. This simple technique enhances the flavor and adds a delicious nutty note to your dish.
- Adjust Consistency: When blending the cashew cheese sauce, feel free to add more cooking liquid if the mixture is too thick. Aim for a smooth, creamy consistency that will coat your pasta perfectly.
- Customize Seasoning: Taste the cheese sauce before combining it with the pasta. Adjust the salt and pepper according to your preference, or even add a splash of lemon juice for a zesty kick!
- Garnish for Extra Flavor: Serve your mac and cheese with a sprinkle of nutritional yeast or fresh herbs on top for an added layer of flavor and a beautiful presentation.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 15g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 0mg
