Pressure Cooker Vegan Mac and Cheese

Image of Marrekus and Krysten Wilkes
Rated 5.0 based on 4 customer reviews
Pressure Cooker Vegan Mac and Cheese
Pressure Cooker Vegan Mac and Cheese
Recipe Image for Print

Ingredients

  • 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
  • salt to taste

Appliances

For best results, we recommend using:

Directions

  1. Preheat oven to 400°F (200°C).
  2. 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.
  3. Roast garlic in preheated oven until the cloves are browned and softened, about 30 minutes.
  4. Stir macaroni, water, and salt together in the steel pot of your pressure cooker.
  5. 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
  6. Drain water from pasta and transfer to a bowl.
  7. 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.
  8. Press Cancel on pressure cooker and set to Keep Warm.
  9. Pour almond milk and lemon juice into the pot; cook, stirring with a whisk, about 2 minutes more.
  10. Blend the almond milk mixture in the pot using an immersion blender.
  11. 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.
  12. Bring sauce to a simmer and cook until thickened, 3 to 4 minutes.
  13. Stir pasta into the sauce to coat.
Mealthy tip:

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.

Reviews

5.0out of 5 Stars

(4 Reviews)

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What others are saying

Image of Erin Hudson

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.

Image of Jazzy Brewer

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.

Image of Jessica Scott

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.

Image of Katie Hason

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.