Anti Inflammatory Vegan Instant Pot Mac and Cheese
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Learn more →Ingredients
4 servings
For the cashew cream
- 1 cup raw cashews, soaked in cold water for at least 4 hours or in boiling water for 30 minutes, then drained
- ¾ cup water
- ¼ cup nutritional yeast
- 2 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt, plus more to taste
For the pasta
- 1 lb dry elbow macaroni
- 4 cups water
- 1 tsp salt
- ¼ tsp black pepper, to taste
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Soak the cashews: place them in a bowl, cover with cold water, and soak for at least 4 hours. For a quick soak, cover with boiling water and soak for 30 minutes. Drain and rinse before using.
- 2
Add the drained cashews, 3/4 cup water, nutritional yeast, lemon juice, Dijon mustard, garlic powder, onion powder, smoked paprika, and 1/2 tsp salt to a blender. Blend on high until completely smooth and no gritty texture remains, about 60–90 seconds. Set aside.
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