Mac 'n' Trees

By: The Essential Vegan Instant Pot Cookbook by Coco Morante

Mac 'n' Trees
cuisine icon Cuisine
Modern
cuisine icon Course
Lunch, Main Course, Side Dish
cuisine icon Difficulty
Medium
cuisine icon Diet
Vegan
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
4-6 servings, cayenne pepper, contributed, cook 12 min, elbow macaroni, fine sea salt, fresh lemon juice, garlic, lunch, main course, medium, modern, nutritional yeast, prep 0 min, prepared yellow mustard, pressure cook, raw cashews, sauté, side dish, tabasco sauce, vegan, water

prep icon Prep Time
0 min
cook icon Cook Time
12 min

serving icon Servings
4-6 Servings
Ingredients
  • 1 lbs elbow macaroni
  • 4 cups Water
  • 1 tsp fine sea salt
  • 1 cup raw cashews
  • 1/3 cup Water
  • 2 tbsp nutritional yeast
  • 1 1/2 tbsp fresh lemon juice
  • 1 clove garlic
  • 1 tsp prepared yellow mustard
  • 1 tsp Tabasco sauce
  • 1/2 tsp fine sea salt
  • 1/4 tsp cayenne pepper
Instructions
  • 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.
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