close

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
How about more time, money and energy this year? TRY FORKS MEAL PLANNER FREE FOR 14 DAYS START YOUR FREE TRIAL
no credit card required
  • Prep-time: / Ready In:
  • Makes 8 cups
  • print/save recipe

This Vegan Instant Pot Mac and Cheese offers all the comfort of traditional mac and cheese with none of the cholesterol, and you can have it on the table in just 30 minutes. To reheat any leftovers, preheat the oven to 350°F. Add a little water or unsweetened, unflavored plant-based milk and stir to loosen the noodles. Transfer to an oven-safe dish and bake 20 minutes. 

Tip: To release the pressure manually, place a kitchen towel over the steam release valve; flip valve to open position. The towel will help capture and contain the hot steam. Be careful, as the towel will get hot. Wait until the float valve drops before opening the Instant Pot lid.

No Instant Pot? Find stovetop vegan mac and cheese recipes here.

By Darshana Thacker Wendel,

Ingredients

  • 4 cups uncooked whole wheat macaroni pasta (16 oz.)
  • 1½ cups unsweetened, unflavored plant milk
  • ¼ cup purchased roasted red bell pepper, drained
  • ⅔ cup + 1 tablespoon nutritional yeast
  • ⅓ cup potato flour
  • 2 tablespoons oat flour
  • 1½ tablespoons white wine vinegar
  • 1½ teaspoons mustard
  • ½ teaspoon garlic powder
  • Sea salt and freshly ground black pepper, to taste
  • ⅓ cup whole grain bread crumbs (preferably coarse)
  • 1 teaspoon white miso paste

Instructions

  1. In an Instant Pot combine pasta and 6 cups water. Cook on “Manual” setting (low heat) with vent closed for 5 minutes.
  2. For sauce, in a blender combine milk, bell pepper, ⅔ cup of the nutritional yeast, the flours, vinegar, mustard, and garlic powder. Blend until smooth; season with salt and pepper.
  3. Release the pressure on the Instant Pot and carefully open lid (see tip in recipe intro). Add the sauce and stir gently to coat. Cook on “Sauté” setting (low heat) for about 2 minutes more or sauce thickens to desired consistency.
  4. For topping, in a small bowl combine bread crumbs, miso, and the reserved 1 tablespoon of nutritional yeast. Massage to a crumbly texture.
  5. To serve, divide the pasta between bowls and sprinkle with seasoned crumb topping.
tags:
(6)
7 Comments

Comments (7)

(4.33 from 6 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Heidi1 year ago
Reply
Do you want to report this comment as inappropriate?

Is there a sun for “potato flour”? Is that the same as potato starch or could you use corn starch or tapioca flour?

Teri of NC1 year ago
Reply
Do you want to report this comment as inappropriate?

Do you drain the pasta before adding the sauce to the Instant Pot?

Bruce W.2 years ago
Reply
Do you want to report this comment as inappropriate?

Sadly this recipe just didn’t do it for me. The vegan cheese sauce had a very unpleasant taste that I couldn’t figure out how to tweak to make more palatable. Fortunately I tasted it before I mixed it with the pasta and was able to call an audible before I served it to my guests.

AH2 years ago
Reply
Do you want to report this comment as inappropriate?

How many servings does this make?

Alicia2 years ago
Reply
Do you want to report this comment as inappropriate?

can I make this mac and cheese on stove? Sounds delicious

Anne Obika2 years ago
Reply
Do you want to report this comment as inappropriate?

Is the potato flour necessary? Can I use rice flour?

aram2 years ago
Reply
Do you want to report this comment as inappropriate?

mac and cheese without breadcrumbs is a tragedy!

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course
Headshot of Darshana Thacker
about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
CopyCopied
Powered by Social Snap