Mac 'n' Trees
A healthy and fun plant-based twist on a comfort food classic — get ready for this recipe to become a new family-favorite!
Prep Time: 0 minutes
Cook Time: 12 minutes
Serves: 4 - 6
By: The Essential Vegan Instant Pot Cookbook by Coco Morante
1 pound elbow macaroni
4 cups water
1 teaspoon fine sea salt
1 cup raw cashews soaked in water for 2 hours at room temperature, or up to overnight in the refrigerator, and drained
1/3 cup water plus more if needed
2 tablespoons nutritional yeast
1-1/2 tablespoons fresh lemon juice
1 clove garlic peeled
1 teaspoon prepared yellow mustard
1 teaspoon Tabasco sauce
1/2 teaspoon fine sea salt plus more as needed
1/4 teaspoon cayenne pepper plus more as needed
Secure the lid and set the Pressure Release to Sealing. Select the Manual or Pressure Cook setting and set the cooking time for 6 minutes at High Pressure. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.)
To make the sauce: While the pasta is cooking, combine the cashews, water, nutritional yeast, lemon juice, garlic, mustard, Tabasco, salt, and cayenne in a blender. Blend at high speed for about 1 minute, until smooth, scraping down the sides of the blender halfway through, if necessary. Taste for seasoning, adding more salt and/or cayenne, if needed. You can also add an extra splash of water, if you prefer a thinner sauce.
When the cooking program ends, let the pressure release naturally for 5 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir in the sauce.
Spoon the macaroni into bowls and serve immediately.