Product:
Instant Pot Multi Pressure Cooker

Ingredients

Macaroni

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

Sauce

• 140 g raw cashews
• 80 ml Water
• 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

Instructions

1. Place the macaroni, water and salt into the Inner pot and secure the lid.
2. Select Pressure Cook and set the time for 6 minutes.
3. 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.
4. When the cooking program finishes, let the pressure release naturally for 5 minutes, then quick release any remaining pressure.
5. Remove the lid and add the sauce to the inner pot, and stir to combine.
6. 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.