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High-Protein Greek Yogurt Mac and Cheese

A creamy vegan mac and cheese made with plant-based Greek yogurt and protein-rich ingredients for balanced, satisfying comfort.

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • High-protein pasta chickpea or lentil: 300 g
  • Plant-based Greek-style yogurt: 1 cup 240 g
  • Unsweetened plant milk: ¾ cup 180 ml
  • Nutritional yeast: 4 tablespoons
  • Cashews soaked: ¼ cup
  • Olive oil: 1 tablespoon
  • Garlic powder: 1 teaspoon
  • Onion powder: ½ teaspoon
  • Mustard powder: ½ teaspoon
  • Turmeric powder: ¼ teaspoon
  • Salt: 1 teaspoon
  • Black pepper: ½ teaspoon
  • Lemon juice: 1 tablespoon

Method
 

  1. Cook pasta in salted water until al dente, then drain and set aside.
  2. Blend yogurt, plant milk, cashews, nutritional yeast, lemon juice, oil, and spices until smooth.
  3. Pour sauce into a saucepan and heat gently over low flame.
  4. Stir continuously for three minutes until creamy.
  5. Add cooked pasta and mix until evenly coated.
  6. Adjust seasoning and serve warm.

Notes

Nutritional Values (Per Serving)

  • Calories: 410 kcal
  • Total Fat: 10 g
  • Saturated Fat: 1.6 g
  • Carbohydrates: 48 g
  • Fiber: 7 g
  • Protein: 26 g

Vitamins & Minerals (Per Serving, % DV)

  • Vitamin B12: 45%
  • Calcium: 35%
  • Phosphorus: 28%
  • Zinc: 20%
  • Iron: 22%

Additional Notes / Tips

  • Keep heat low to avoid sauce rebellion.
  • Add paprika for extra sass.
  • Best eaten warm, confidently, and without explaining ingredients.