What type of non-dairy milk is best here?

Cashew milk is a great option and is highly recommended if you can find one that isn't too watery! Almond milk was pretty good, oat milk was great, and soy milk is great if you can find one with no flavor - we had a batch that was supposedly u0022unsweetenedu0022 and u0022unflavoredu0022 but definitely tasted like vanilla, so you'll want to look for a milk with as neutral of a flavor as possible.

Can you make this vegan mac and cheese in the Instant Pot?

Yes and it turns out great! Check out the notes for how to do this at the bottom of the recipe card.

How do I store my extra cheese powder?

Just store it at room temp in an airtight container.

How long does the cheese powder keep?

If stored in an airtight container, it should keep for up to 6 months.

Incredible Vegan Mac and Cheese Recipe

Description

Truly incredible Vegan Mac and Cheese is ready for you! Silky cheese sauce, made with plant-based milk and nutritional yeast, is poured over macaroni noodles and comes together with creamy plant butter. It’s luscious!

Ingredients

Units Scale

The “Cheese” Powder:

1/2 cup nutritional yeast
6 tablespoons cornstarch
1 tablespoon onion powder
2 teaspoons garlic powder
1 tablespoon coarse salt
1/4 teaspoon turmeric and paprika (for color)

The Mac:

1/2 box elbow macaroni pasta
1 1/2 cups non-dairy milk (unsweetened almond milk, soy milk, or oat milk are my favorites)
3 tablespoons non-dairy butter
teensy squeeze of lemon juice (optional)

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Instructions

“Cheese” powder: Blend all cheese powder ingredients until you get a fine powder, about 30 seconds. Store this powder in a jar and this will be enough powder to make 3-4 future batches of vegan mac and cheese for ya!
Noodles: Cook macaroni according to package directions. Drain.
“Cheese” Sauce Magic: Pour milk + 3 tablespoons powder into a small saucepan. Whisk thoroughly and gently bring to a slow simmer until you are looking at a creamy, “cheesy” sauce.
Finish and Delight: Combine cheese sauce and cooked macaroni. Stir in your knob of butter. Finish to taste – I like just a tiny squeeze of lemon juice (not enough to taste like lemon, but just enough to wake the whole thing up), plus some freshly cracked black pepper. So creamy, so “cheesy”, so yum.

Notes

Instant Pot instructions: Add macaroni, 1 1/2 cups of water, and a pinch of salt to the Instant Pot. Cook for 3 minutes on high pressure. Use the Quick Release function to release the steam. Uncover and add in 1/2 cup non-dairy milk, 3 tablespoons of “cheese” powder, non-dairy butter, and stir. If the macaroni seems too liquidy, let the macaroni cook for a minute on the Sauté function until it begins to boil. Press cancel and give it a good stir. The macaroni will thicken as it sits. If the macaroni needs more milk, add in 1/4 cup at a time.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Pasta
Method: Stovetop
Cuisine: American

Keywords: vegan mac and cheese, vegan pasta, vegan cheese