Vegan Mac and Cheese with Artichokes by Instant Pot Eats

– 450 g / 1 lb elbow pasta (egg-free)
– 2 tbsp s olive oil
– 6 cups of water
– 1/2 veggie stock cube (we like this organic brand)
– 1 onion stock cube
– 1 small onion, peeled and finely chopped
– 1 medium white potato, peeled and diced into small cubes
– 1 tsp margarine/dairy-free butter or 1 tablespoon olive oil
– 1 cup vegetable stock
– 1 cup cashew nuts
– 2/3 cup almond milk
– 1 clove of garlic, diced
– 2 heaped tbsp s of nutritional yeast flakes
– 2 tbsp lemon juice
– 1 tsp Dijon mustard (or yellow mustard)
– 1 tspsalt
– 1 tsp vegan margarine/butter
– Zest of 1/2 lemon
– 250 – 300 g / 9 oz tinned or marinated artichokes (we love the ones in olive oil), cut roughly
– 2 tablespoons chopped parsley
– 1/2 teaspoon pepper
– For garnish: extra parsley and deep-fried shallots

Prep Time: 15 min
Cook Time: 20 min
Total Time: 35 min