Pressure Cooker Vegan Mac and Cheese
- 1 head garlic, outer layers of papery skin peeled
- 2 teaspoons vegetable oil
- 1 pound elbow macaroni
- 3 cups water
- 1 teaspoon salt, plus more to taste
- ¼ cup olive oil
- 2 tablespoons minced garlic
- 4½ tablespoons arrowroot starch
- 2 cups unsweetened plain almond milk
- 1 lemon, juiced
- ¾ cup nutritional yeast
- ¾ teaspoon ground turmeric
For best results, we recommend using:
- Preheat oven to 400°F (200°C).
- Slice about ¼ inch off the top of the garlic head to expose the cloves. Place the head into a muffin tin. Drizzle vegetable oil over the garlic. Loosely cover garlic with a small square of aluminum foil, tucking edges of foil into the cup to surround the bulb.
- Roast garlic in preheated oven until the cloves are browned and softened, about 30 minutes.
- Stir macaroni, water, and salt together in the steel pot of your pressure cooker.
- Seal lid onto pressure cooker, turn steam-vent handle to Sealing, and cook on High Pressure for 5 minutes. Immediately turn steam vent to Venting to Quick Release pressure completely
- Drain water from pasta and transfer to a bowl.
- Dry pressure cooker pot and return to pressure cooker. Heat oil in the cooker set to Sauté. Cook and stir garlic in hot oil until light golden and fragrant, 1 to 2 minutes; add arrowroot starch and stir to incorporate.
- Press Cancel on pressure cooker and set to Keep Warm.
- Pour almond milk and lemon juice into the pot; cook, stirring with a whisk, about 2 minutes more.
- Blend the almond milk mixture in the pot using an immersion blender.
- Peel skins from roasted garlic cloves; add to the pot with the nutritional yeast and turmeric. Blend the garlic and yeast into the liquid until smooth; season with salt.
- Bring sauce to a simmer and cook until thickened, 3 to 4 minutes.
- Stir pasta into the sauce to coat.
Nutritional yeast is a stable in vegan cooking. It is yellow in color with a nutty/cheesy flavor. It is also a great source of vitamin b12, which is essential to add to your diet when preparing exclusively vegan cuisine.
What others are saying
Erin Hudson says:
I mixed in veggies like broccoli and carrots to this vegan mac. My kids loved it, they thought it was easy mac.
Jazzy Brewer says:
I used the base of this recipe but actually added vegan soy cheese shreds to make the texture and consistency more like Mac and cheese. Still had to make a main dish to go with it, but this is a great recipe for an snack.
Jessica Scott says:
I really liked this vegan spaghetti, although slightly labor intensive, at least you can roast the garlic in the oven while your noodles are cooking in the pressure cooker. I added a little extra turmeric to get that really orange-yellow cheese like flavor that my kids love.
Katie Hason says:
This mac and cheese was really delicious. Not really creamy, but delicious and cheesy flavors which is a plus. The nutritional yeast and turmeric give it a nice, rich color too. I also really like the garlic flavors. I would make this again, for sure.