Vegan Instant Pot: Mac n Trees Recipe

Vegan Instant Pot: Mac n Trees Recipe - I’m so thankful to live in a time when we’re using cashews as the base for so many creamy vegan sauces. The sauce for this macaroni is creamy and a little tangy, just like the boxed versions of my childhood. If you like, you can soak the nuts overnight in the refrigerator; then the sauce will come together in a couple of minutes while the pasta is cooking in the Instant Pot.

Serves 4 to 6
Vegan Instant Pot: Mac n Trees Recipe

Ingredients for Vegan Instant Pot: Mac n Trees Recipe:

  • 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
  • ⅓ cup water, plus more if needed
  • 2 tablespoons nutritional yeast
  • 1½ tablespoons fresh lemon juice
  • 1 clove garlic, peeled
  • 1 teaspoon prepared yellow mustard
  • 1 teaspoon Tabasco sauce
  • ½ teaspoon fine sea salt, plus more as needed
  • ¼ teaspoon cayenne pepper, plus more as needed

Directions for Vegan Instant Pot: Mac n Trees Recipe:

  1. To make the macaroni: Add the pasta, water, and salt to the Instant Pot. Use a spoon or spatula to spread the pasta in an even layer, making sure it is all submerged in the water.
  2. 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.)
  3. 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.
  4. 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.
  5. Spoon the macaroni into bowls and serve immediately.

To make a crispy bread crumb topping, as shown, toss together 1 cup panko bread crumbs with 1 tablespoon olive oil. Toast the bread crumbs in a skillet over medium heat for a few minutes, until golden brown.

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