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Mac ‘n’ Trees Recipe

Mac n Trees

Mac 'n' Trees

Coco Morante
Course Main Course
Cuisine Italian
Servings 4 servings


  • Instant Pot Multi Pressure Cooker



  • 450 g macaroni
  • 900 ml Water
  • 1 tsp fine sea salt


  • 140 g raw cashews soaked in water for 2 hours at room temperature
  • 80 ml Water plus more if needed
  • 2 tbsp nutritional yeast
  • 1 1/2 tbsp fresh lemon juice
  • 1 clove garlic peeled
  • 1 tsp prepared yellow mustard
  • 1 tsp Tabasco sauce
  • 1/2 tsp fine sea salt plus more as needed
  • 1/4 tsp cayenne pepper plus more as needed


  • Place the macaroni, water and salt into the Inner pot and secure the lid.
  • Select Pressure Cook and set the time for 6 minutes.
  • While the pasta is cooking, make the sauce. Combine the cashews, water, nutritional yeast, lemon juice, garlic, mustard, Tabasco, salt, and cayenne in a blender. Blend at high speed until smooth. Add more salt and/or cayenne, if needed. Add extra water if the sauce is too thick.
  • When the cooking program finishes, let the pressure release naturally for 5 minutes, then quick release any remaining pressure.
  • Remove the lid and add the sauce to the inner pot, and stir to combine.
  • If you have a Duo Crisp or Pro Crisp, you can swap for the Air fryer lid and use the grill function for 4-5 minutes to crisp up the top.
Keyword Instant Pot, vegan, vegetarian
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