Wednesday, April 19, 2017

Ridiculously Creamy Vegan Mac & Cheese (Pressure Cooker)

Ridiculously Creamy Vegan Mac & Cheese
(Pressure Cooker)
The ultimate of ultimates in comfort food has got to be Mac & Cheese! Everyone young and old, vegan or non-vegan LOVE Mac & Cheese and are always looking for a taste of this traditional dish. I have made it a few different ways and there's really no wrong way to enjoy Mac & Cheese. I've found that my only problem can be time.

I don't always have the time to stand over a stove, so I find that my pressure cooker really comes in hand when I'm super busy. If you don't have a pressure cooker, please consider it. Even if you aren't a super busy mom like me, you will find that it makes things super easy and fast. I love to make beans, seitan, rice, etc. in it and save myself tons of extra time I would rather use for more fun things. I found that this recipe is not only easy, but its super and yes RIDICULOUSLY Rich & Creamy texture that Mac & Cheese is supposed to have. I also give you info if you like to add a crunchy topping to just make the whole dish come together and keep you coming back for more. This is my sons all time favorites! I hopefully it will be yours as well. Enjoy!

Ridiculously Creamy Vegan Mac & Cheese
(Pressure Cooker)

Serves 6-8


1lb. Ziti or Elbow Macaroni
2 Tablespoons Vegan Butter
3 cups water
1 cup vegan milk (unsweetened)
1 Tablespoon dried ground Mustard
1 teaspoon Tabasco Sauce (Hot Sauce)
1/2 teaspoon Salt + more to taste as needed
Freshly Ground Black Pepper, to taste (optional)
12 oz. Can Nature's Charm Evaporated Coconut Milk (if you don’t have this item, you can sub in 12oz more unsweetened vegan milk of choice) 
2 1/2 cups (12 oz.) Vegan Cheddar Cheese, grated (I like Daiya Hard Blocks)
1/2 cup vegan Mozzarella or Parmesan grated or pre-shredded (I used Daiya Shreds)
5-6 slices Field Roast Chao Cheese (original creamy) OR Violife (cheddar)
1/4 cup Nutritional Yeast (optional), add more if you like
-Garlic Powder/Garlic Salt, optional to taste 


Combine water, vegan milk, pasta, dry mustard, Tabasco, vegan butter, vegan cheeses, and salt & pepper in the pressure cooker, and stir. Lock the lid and set for 4 minutes on manual mode (high pressure). Do a quick release after cook time is done, and remove lid. The noodles will have absorbed the liquid and the cheese melts perfectly.

*It maybe a little liquidy if you use ziti noodles like it did. All I do is put the glass lid on it (under stay warm/rest mode) and let the rest of it absorb and set up. After 20 mins it's perfect and super creamy.*

Optional Topping: If you prefer toasted breadcrumbs on top, just pour vegan mac and cheese in an oven safe casserole dish, top with bread crumbs, and toast in the oven using broiler. Or toast breadcrumbs separately on their own and top your bowls of pasta individually.

Note: Now the actual cooking time is closer to 20 minutes, because it takes some time for the machine to come to pressure and then it cooks. I still feel like it’s easier and more convenient than boiling water on the stove, especially on those busy nights with the family. If you don’t have a pressure cooker, you can cook your noodles on the stove first and then follow the rest of the instructions for the rest after. It will work out great either way! Enjoy!




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