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Vegan Mac And Cheese

A dairy free version of your favorite comfort food.


  • 2 c chopped cauliflower (stems is okay)
  • 1 c water
  • 1 c unsweetened plant milk (I used oat)
  • 2 tbsp nutritional yeast
  • tsp turmeric
  • pinch of sweet paprika
  • 1 tsp salt
  • c cashews
  • 2 tsp lemon juice
  • 1 tsp msg (or soy sauce or tamari sauce)
  • 16 oz whole grain macaroni pasta
  • 4 c water


  1. Put the chopped cauliflower and 1 cup of water in the Instant Pot and cook with high pressure for 7 minutes. Do a quick release when done.

  2. Meanwhile, add 1 cup oat milk, 2 tablespoons nutritional yeast, ⅛ teaspoon turmeric, a pinch of paprika, 1 teaspoon of salt, ⅛ cup of cashews, 2 teaspoons of lemon juice and 1 teaspoon of MSG to a blender. Add in the cooked cauliflower (and any remaining liquid in the pot) and blend at high speed until totally smooth.. It will make about 3 ½ cups of sauce.

  3. After you have cooked the cauliflower and removed it from the Instant Pot, add in 16 oz of macaroni pasta and 4 cups of water to the Instant Pot. Put the lid on, set the valve to sealing, and pressure cook (or press Manual) for 2 minutes. Do a quick release when done.

  4. Pour the sauce over the cooked macaroni in the Instant Pot and stir to combine well. You can add salt and pepper to taste, if desired.

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