![]() Set your Instant Pot on sauté mode (this will help the macaroni absorb any liquid left in the pot and also help your cheese melt.) Stir in the non-dairy milk, butter, cheese and your seasonings of choice. Once there is no longer steam coming out, your Instant Pot has officially depressurized and you can remove the lid. Hot steam will roar out and sputter, so be careful! When the timer goes off, release the pressure by moving the valve over (do NOT open the lid yet). Your Instant Pot will heat up, pressurize, and then begin the countdown. On manual mode, set the timer to 4 minutes. Whatever the case, grab your favorite vegan cheese, and let’s go! How to Make Vegan Mac and Cheese in an Instant PotĪdd a 16oz box of macaroni pasta, 4 cups of water, and a little salt to your Instant Pot ( this is the Instant Pot I have.) Put the lid on and make sure the valve is set to seal. I like the texture better and find it doesn’t have as much of an aftertaste. If you don’t like the Daiya shreds, you might like the cheddar block. My favorite vegan cheeses for mac and cheese are: So Delicious Cheddar Shreds, Chao Creamy Original, and Daiya’s Medium Cheddar Block. Store bought vegan cheese makes this recipe happen. I settled on a recipe that you can just throw together and EAT. But I think the whole point of an Instant Pot is to make life easier. The first time I tested it, I tried to get all complicated and make a cheese sauce on the side. ![]() ![]() Jokes aside, I don’t indulge frequently but when I do – it’s on pasta! I probably gained 3 pounds testing this Instant Pot Vegan Mac and Cheese (seriously, I made it 3 times to perfect it and could not resist eating a bowl each time.) On a high carb, high fat diet? □ This Instant Pot Vegan Mac and Cheese is perfect for you! Indulgent Instant Pot Vegan Mac and Cheese
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |