Since going vegan, I have tried so many mac & cheese recipes I’ve lost count. I’ve always wanted to have a healthy one on hand that I could recommend. After all, it’s a huge crowd favorite, and one of my favorite things to do is to veganise classic comfort food and make it extra nourishing. I’ve tried many things, including cauliflower, white beans, vegan cheese, and béchamel… and although it was pretty good, it just was not IT. Until this High-Protein Mac and Cheese! It’s so creamy, gooey, and…. cheesy?! I could barely believe it, and Cam’s face confirmed this is the perfect ratio! And the best part? It’s all made with wholesome ingredients and without needing to use vegan butter or cheese!
I’m also thrilled by the nutrition in this recipe. The combo of legumes, vegetables, nuts, and spices makes the sauce beautifully balanced and is a delicious and nourishing meal once combined with your favorite pasta. It’s even rocking 35 g of protein and 14 g of fiber per serving! I’m so excited to eat this through the week, and I hope you also give this High Protein Vegan Mac and Cheese a go.
Why This Recipe Works
- Rich in protein: Thanks to the lentils and cashews, it’s packed with plant-based protein.
- Nutrient-dense: Full of vitamins and minerals from whole foods.
- Easy to make: Simple instructions and common pantry ingredients.
- Comfort food: A healthy twist on a classic favorite.
- Dairy-Free: a great allergen-friendly meal.
- Customizable: Easily adaptable to be served with your favorite veggies and greens.
Ingredient Notes
- Raw cashews add creaminess and are excellent for heart health.
- Split red lentils boost the protein content significantly.
- Nutritional yeast provides a cheesy flavor and is a great source of B vitamins.
- Soy milk can be substituted with any plant milk, though soy is preferable for its high protein content.
Step-By-Step Instructions
Rinse the lentils until the water runs clear. Add the onion, carrots, cashews, and red lentils to a large pot of salted water. Cook for about 15 minutes. Drain and set aside. Cook the pasta as per the packet’s instructions, reserving some pasta water. Blend the cooked veggies with soy milk and seasonings until smooth. Cook the sauce with the pasta, adjusting the taste with salt and pepper, and serve topped with fresh parsley.
Variations and Tips
- For a smokier flavor, add smoked paprika instead of sweet.
- Increase the veggies by serving the pasta with broccoli, spinach, or kale for an extra nutrient kick.
- Make it gluten-free by choosing your favorite gluten-free pasta.
- Make it even higher in protein by choosing legume pasta (my favorites are red lentils for the best texture), or add some sauteed tempeh or tofu on the side.
- Adding a bit of chili gives it a nice kick.
- Make it nut-free: swap the cashews for sunflower seeds.
- And remember, always adjust the salt and pepper to taste!
- Storage option: it keeps well in the refrigerator in an airtight container for up to 4 days. If you’re not planning to eat it straight away, I recommend slightly undercooking the pasta for the best texture once reheated. If you would like to freeze it, I recommend freezing the sauce only and giving it a little blend once thawed and before reheating for the creamiest texture.
- Reheat: on a saucepan with a splash of dairy-free milk or in the microwave.
Why You’ll Love This High-Protein Mac and Cheese
- Nutritious
- Yummy
- Protein-rich
- Comforting
- Easy
High-Protein Mac and Cheese (Vegan)
Video
Ingredients
- 400 g pasta - wholemeal prefered
- 2 medium yellow onions chopped in quarters
- 2 medium carrots diced
- ½ cup (65 g) cashews
- ½ cup (95 g) dry split red lentils
- 2 cups (475 ml) soy milk
- 1½ tbsp (20 g) tapioca startch
- ½ cup (22 g) nutritional yeast
- 1 tsp (2 g) sweet paprika
- 1 tbsp (15 g) vegetable stock powder - low sodium
- 2 tsp (6 g) garlic granules
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (6 g) white miso paste
- 1 sprig of rosemary - optional
- salt and pepper to taste
- 2 tbsp (8 g) chopped fresh parsley
To Serve
- Your favorite greens eg. broccoli - grilled or stir-fried with chili flakes to taste
Instructions
- Rinse the lentils until the water runs clear.
- Add the onion, carrots, cashews, and red lentils to a large pot of salted water. Bring to a boil and cook for about 15 minutes, until the carrots are fork-tender. Drain the water and set aside.
- Cook the pasta in salted water according to the packet instructions. Reserve ¼ cup of pasta water.
- Transfer cooked onions, carrots, cashews, and lentils to a blender with soy milk, tapioca starch, nutritional yeast, paprika, vegetable stock powder, garlic granules, lemon juice, miso paste, and a pinch of salt. Blend on high speed until perfectly smooth.
- Transfer the sauce to a large pan (big enough to contain both the sauce and pasta), along with the rosemary sprig, and cook for 5 minutes on medium to low heat, stirring regularly to thicken the sauce.
- Add the pasta and reserved pasta water. Stir well to coat, and cook for a further 5 minutes. Remove the rosemary, adjust salt and pepper to taste, top with parsley, and enjoy!
Per Serving
FAQ
Yes, with the right pasta choice, it can be entirely gluten-free.
Absolutely, any plant-based milk works, though soy milk is recommended for its high protein.
Yes, seeds like sunflower seeds can replace cashews for those with nut allergies.
Add chili flakes or cayenne pepper to taste.
Yes, the sauce freezes well for up to 3 months. Thaw and do a short blend before heating up, for the best texture.
oh my yes this one is good good good!! added a tiny bit of roasted garlic and cayenne gourmet salt at the end for our loaded baked potato cheesy experience tonite!! thanks for this one!!
Yuuum that would be such good flavor boosters!!
I subbed white onions (all I had today) but followed the rest. It tasty and seems really great in texture but it’s missing something in flavor. Something really minor. Going to add some tamari tonight when I use it on pasta and see. The healthiest version of Mac n cheese sauce I have seen to date which I LOVE!!!!
Hey Suzi, so happy you like it! Let us know how you go with the tamari x
Hey there! I would love to make this for a group of kids but in order to make it nut free, I’m wondering if I can achieve the same outcome substituting cashews with tahini?
Hey Haley, sunflower seeds would be my first choice for this one! Tahini could be added to the blended step, it might have a bit of a different texture and taste. Let me know how you go 🙂
So delicious! Can’t wait to get your book!
So happy to hear that! If you like this one, I have a new “marry me” recipe coming up tonight I think you will love 💚
Hi,
I can’t find tapioca starch at my local supermarkets and an online order won’t get here in time- could I substitute or omit it?
Hey Tegan, I would skip it in that case, the tapioca starch gives it a bit of a goey cheesy texture but it would still be delicious without 🙂
Hello there, I’m new to this channel and am trying to increase my protein intake. Can you give a breakdown of how this is 35g per bowl please?
Hey Divya, super happy to have you here 💚 I’ll put you the breakdown of the main protein sources bellow, let me know if you have any questions at all 🙂
For the full recipe:
– soy milk 17 g
– cashews 12 g
– nutritional yeast 28 g
– lentils 25 g
– pasta 55 g
Thank you!