Red Meat Allergy Friendly Dairy Free Instant Pot Mac and Cheese
Total time35 min
Prep time10 min
Cook time15 min
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the cashew cream
- 1 cup raw cashews
- 1 cup boiling water
For the pasta
- 1 lb elbow macaroni
- 4 cups water
- 1 tsp salt
For the cheese sauce
- ¼ cup nutritional yeast
- 1 cup dairy free shredded cheddar-style cheese
- 1 tsp dijon mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp turmeric
- 1 tbsp apple cider vinegar
- salt and pepper, to taste
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 10 minutes while you prepare the pasta.
- 2
Add the elbow macaroni, 4 cups water, and 1 tsp salt to the Instant Pot insert. Stir briefly to distribute the pasta. Secure the lid and set the valve to Sealing. Cook on Manual (High Pressure) for 4 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!