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Vegan Protein Mac and Cheese Recipe

A creamy vegan mac and cheese made with plant protein, dairy-free sauce, and bold seasoning for satisfying comfort.

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • High-protein pasta lentil or chickpea: 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 pasta in salted water until al dente, then drain and set aside.
  2. Add tofu, plant milk, soaked cashews, nutritional yeast, lemon juice, olive oil, and spices to blender.
  3. Blend until smooth, thick, and glossy.
  4. Pour sauce into a saucepan and warm gently over low heat.
  5. Stir continuously for three minutes until creamy.
  6. Add cooked pasta and toss until evenly coated.
  7. Adjust seasoning and serve warm.

Notes

Nutritional Values (Per Serving)

  • Calories: 420 kcal
  • Total Fat: 11 g
  • Saturated Fat: 1.8 g
  • Carbohydrates: 50 g
  • Fiber: 7 g
  • Protein: 24 g

Vitamins & Minerals (Per Serving, % DV)

  • Vitamin B12: 45%
  • Calcium: 35%
  • Iron: 22%
  • Phosphorus: 28%
  • Zinc: 18%

Additional Notes / Tips

  • Add jalapeños for rebellious energy.
  • Bake briefly with breadcrumbs for crunch.
  • Tastes better eaten confidently, without explaining ingredients.