AuburnChick's Adventures

Do you remember me posting about getting an Instant Pot for Christmas?  I’m sure that I’ve written about a few things I’ve made in it, but I can’t remember – that’s how sporadic my blogging has been.

Ok, so my Instant Pot – it’s an appliance that I grow to love more and more each time I use it.

On Monday, I made a new recipe in it, and it was simply magical.

I follow Megan Gilmore on Instagram and Facebook (she’s Detoxinista).  She’s coming out with an Instant Pot recipe book in October.  I’ve already pre-ordered it because her recipes are very easy and don’t require a lot of ingredients.

She posted the Instant Pot Vegan Mac n’ Cheese recipe on her blog, and after seeing her little video on Instagram, I knew I had to try it.

The only real prep for it was soaking the cashews, but that’s even something that can be done quickly with boiling water if time is an issue.  It wasn’t for me since I’m on summer break.

I followed the directions exactly.  I knew it was going to be tasty when I licked the spoon after pouring the “cheese” sauce into the pot.

Now, I’ll admit that I’ve made a few vegan mac and cheese recipes.  They’re usually pretty good.  I wasn’t exactly sure what to expect when I lifted the lid.

Here’s what I saw.

When I stirred it, I could hear the creaminess.  You know what I’m talking about.

I finished by adding the water at the end, which was very necessary to get the pasta off of the bottom of the pot and down from the sides.

Oh word, y’all, but when I tasted it, it reminded me of the comfort food I loved when I was a child.

It paired well, in my Minion bowl, with my Riesling.

I’m a fancy Redneck, y’all.  What can I say.

Filed under: Vegan | Tagged: Detoxinista, Instant Pot, vegan |