Vegan ‘Cheesy’ Pasta Bake

Lunch, Main Course

Vegan ‘Cheesy’ Pasta Bake


Vegan ‘Cheesy’ Pasta Bake


4 servings

Instant Pot Duo Crisp / Pro Crisp


  • 500 g pasta
  • 1 Litre water
  • Generous pinch salt


  • 2 slices bread
  • 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


  1. Add the pasta, water and salt to the pot and stir.
  2. Select Pressure Cook on the Instant Pot and set the time for 3 minutes.
  3. 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.
  4. 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.
  5. When the cooking program finished, remove the lid and stir through the cashew sauce and grated cheese.
  6. Flatten the saucy pasta, then sprinkle over the breadcrumbs and change to the air fryer lid and secure on top of the pot.
  7. Select Grill and set the temperature tot 232°C and the time for 6 minutes.
  8. Cook until crispy, then enjoy!

Lunch, Main Course

Combi Cooker, Vegan, Vegetarian