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Lentil Pasta Mac and Cheese Recipe

A creamy vegan mac and cheese using lentil pasta and a protein-rich dairy-free sauce for filling, comforting flavor.

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • Red lentil pasta: 300 g
  • Silken tofu: 1 cup 200 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 lentil pasta in salted water until just tender, then drain completely.
  2. Add tofu, plant milk, cashews, nutritional yeast, lemon juice, oil, and spices to blender.
  3. Blend until smooth and creamy.
  4. Transfer sauce to a saucepan and warm gently for three minutes.
  5. Add cooked pasta and stir until evenly coated.
  6. Adjust seasoning and serve hot.

Notes

Nutritional Values (Per Serving)

  • Calories: 410 kcal
  • Total Fat: 10 g
  • Saturated Fat: 1.6 g
  • Carbohydrates: 46 g
  • Fiber: 9 g
  • Protein: 28 g

Vitamins & Minerals (Per Serving, % DV)

  • Iron: 30%
  • Calcium: 35%
  • Magnesium: 25%
  • Phosphorus: 32%
  • Vitamin B12: 40%

Additional Notes / Tips

  • Add roasted broccoli or spinach for extra confidence.
  • Sprinkle breadcrumbs and bake for texture drama.
  • Best enjoyed warm, unapologetic, and without explaining lentil pasta choices.