Ready for the ultimate fall dinner idea? YES! Ready in 10 minutes in one pot, dairy free + gluten free! Kid-friendly or when you need quick comfort food that turns out perfectly creamy every single time. Pin, print, or bookmark this recipe for Instant Pot Vegan Pumpkin Mac and Cheese, you are going to want to keep it handy.
Tara’s Tips for Perfect Instant Pot Vegan Pumpkin Mac and Cheese
Pasta
- I used Jovial gluten free brown pasta because I like the shape for Mac and Cheese. I have also used plain elbow macaroni or red lentil pasta. Pretty much any macaroni will work, but I never tried this recipe with spaghetti.
Cheese
- If you are not vegan, you can substitute dairy cheese. I like Violife vegan cheddar shreds for this recipe.
Milk
- I have only tested this recipe with unflavored oat milk. You can substitute dairy milk if you consume dairy. If you choose a different dairy-free milk, be sure it is plain + unsweetened.
Broth
- If you don’t have broth on hand, water works too but you will need to taste + adjust the salt after cooking. I use Better than Bouillon No Beef or No Chicken Base for this one.
Pumpkin
- Canned pumpkin works perfectly. Make sure you use pumpkin puree not pumpkin pie filling, sometimes the cans look alike!
Instant Pot
- Set your Instant Pot for 5 minutes, allow 5 minutes for pressure to come down, then release the rest of the steam manually.
What to Eat With Your Instant Pot Vegan Pumpkin Mac and Cheese
Instant Pot Chickpea Seitan Nuggets
Vegetarian Seitan Turkey Cutlets
Sweet and Spicy Air Fryer Brussels Sprouts
Vegan Baked Buffalo Cauliflower
Instant Pot Vegan Pumpkin Mac and Cheese
November 2, 2023
: 6 servings
: easy
This Instant Pot Vegan Pumpkin Mac and Cheese
Ingredients
- 16 ounce box box macaroni
- 4 cups vegetable broth
- 1/4 cup pumpkin puree
- 1/2 cup unsweetened non-dairy milk (I use Oatly oat milk)
- 3 cups vegan cheddar shreds (I use Violife)
- 1 tsp onion powder
- 1/2 tsp garlic granules
- 1 tp salt
- 1/2 tsp black pepper
Directions
- Step 1 Place macaroni and vegetable broth in Instant Pot. Give everything a good stir. Place the lid on the pot and set it to βsealβ.
- Step 2 Press manual with high pressure and adjust the timer to 5 minutes. Once the timer goes off, allow the pressure to come down on its own for 5 minutes. After 5 minutes, release the rest of the steam manually.
- Step 3 Remove the cover, stir in the remaining ingredients, gently mix until everything is combined and the cheese is fully melted. Add more oat milk to thin out if needed to desired consistency.
- Step 4 Divide amongst 4-6 bowls, enjoy!
βDid you love this Instant Pot Vegan Pumpkin Mac and Cheese? Leave a comment below, we love comments!
πΈI love to see your creations! Follow me on Instagram @myvegetarianfamily and hashtag it #myvegetarianfamily
π©Be sure to subscribe here to my weekly emails for tips + recipes so that you never miss a veggie thing!
