Mac ‘n’ Trees
Servings Prep Time
4-6Servings 0minutes
Cook Time
Servings Prep Time
4-6Servings 0minutes
Cook Time
  • 1lbs elbow macaroni
  • 4cups Water
  • 1tsp fine sea salt
  • 1cup raw cashewssoaked in water for 2 hours at room temperature, or up to overnight in the refrigerator, and drained
  • 1/3cup Waterplus more if needed
  • 2tbsp nutritional yeast
  • 1 1/2tbsp fresh lemon juice
  • 1clove garlicpeeled
  • 1tsp prepared yellow mustard
  • 1tsp Tabasco sauce
  • 1/2tsp fine sea saltplus more as needed
  • 1/4tsp cayenne pepperplus more as needed
  1. Secure the lid and set the Pressure Release to Sealing. Select the Manual or Pressure Cook setting and set the cooking time for 6 minutes at High pressure. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.)
  2. To make the sauce: While the pasta is cooking, combine the cashews, water, nutritional yeast, lemon juice, garlic, mustard, Tabasco, salt, and cayenne in a blender. Blend at high speed for about 1 minute, until smooth, scraping down the sides of the blender halfway through, if necessary. Taste for seasoning, adding more salt and/or cayenne, if needed. You can also add an extra splash of water, if you prefer a thinner sauce.
  3. When the cooking program ends, let the pressure release naturally for 5 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir in the sauce.
  4. Spoon the macaroni into bowls and serve immediately.