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Vegan Cheesy Pasta Bake

Vegan 'Cheesy' Pasta Bake

Course Lunch, Main Course
Cuisine Italian
Servings 4


  • Instant Pot Duo Crisp / Pro Crisp


  • 500 g pasta I used Gluten free
  • 1 Litre water
  • Generous pinch salt


  • 2 slices bread I used Gluten Free
  • 1 sprig rosemary
  • 1-2 sprigs thyme
  • Pinch of salt
  • Pinch of garlic granules

Cashew sauce

  • 100 g cashews
  • 2 garlic cloves
  • 2 tsp dijon mustard
  • 1 tbsp olive oil
  • 125 ml almond milk
  • Salt & pepper
  • 100 g grated cheese vegan


  • Add the pasta, water and salt to the pot and stir.
  • Select Pressure Cook on the Instant Pot and set the time for 3 minutes.
  • Meanwhile, add the bread, rosemary, thyme, salt, garlic granules to a blender and pulse into bread crumbs. Remove and place into a bowl and set aside.
  • Now in an empty blender, add the cashews, garlic cloves, dijon mustard, olive oil, almond milk, pinch of salt and pepper and blend until smooth.
  • When the cooking program finished, remove the lid and stir through the cashew sauce and grated cheese.
  • Flatten the saucy pasta, then sprinkle over the breadcrumbs and change to the air fryer lid and secure on top of the pot.
  • Select Grill and set the temperature tot 232°C and the time for 6 minutes.
  • Cook until crispy, then enjoy!
Keyword Instant Pot, vegan, vegetarian