Step 1

Put the chopped cauliflower and 1 cup of water in the Instant Pot and cook with high pressure for 7 minutes. Do a quick release when done. Drain the excess water and set cauliflower aside.

Step 2

Meanwhile, into a blender add: 2 cups oat milk, 6 tablespoons nutritional yeast, 1/4 teaspoon turmeric, 1/8 tsp of paprika, 1 teaspoon of salt, 1/4 cup of cashews, 3 teaspoons of lemon juice and 1 teaspoon of MSG. Add in the cooked cauliflower and blend at high speed until totally smooth. If your blender is small you may need to do it in two turns. It will make about 6-5 cups of sauce.

Step 3

After you have cooked the cauliflower and removed it from the Instant Pot, add in 16 oz of macaroni pasta and 4 cups of water to the Instant Pot. Put the lid on, set the valve to sealing, and pressure cook (or press Manual) for 2 minutes. Do a quick release when done.

Step 4

Pour the sauce over the cooked macaroni in the Instant Pot and stir to combine well. Stir in frozen peas if desired. The sauce will seem thin at first, but will thicken up after 5 minutes.