High-Protein Mac and Cheese (Vegan)

Two glass bowls on a marble counter filled with creamy vegan high-protein mac and cheese, topped with chopped fresh parsley.

High-Protein Mac and Cheese (Vegan)

Indulge in this vegan High Protein Mac and Cheese, a creamy, comforting dish packed with nourishing ingredients. This recipe is not only delicious but also boasts a whopping 34 g of protein per serving. Perfect for meal prep and absolutely satisfying!

Author Sarah Cobacho (plantbaes.com)

PREP TIME15

COOK TIME15

TOTAL TIME30

Servings 4

Course Main Course

Cuisine American-Inspired

Keyword broccoli, carrot, cashews, Comfort Food, Dairy-Free, garlic, High Protein, lemon, lentils, Meal Prep, nutritional yeast, onions, parsley, pasta, red lentils, soy milk

Occasion Father's Day

Ingredients

½ cup dried split red lentils
2 yellow onions chopped in quarters
2 carrots peeled and chopped
½ cup cashews
14 oz dry pasta wholemeal prefered
2 cups soy milk
1½ tbsp tapioca flour
½ cup nutritional yeast
1 tsp sweet paprika
1 tbsp vegetable stock powder reduced-sodium preferred
2 tsp garlic granules
1 tbsp fresh lemon juice
1 tsp white miso paste
1 rosemary sprig optional
sea salt flakes to taste
freshly cracked black pepper to taste
2 tbsp fresh parsley finely chopped

To Serve

broccoli I like mine grilled or stir-fried with chili flakes to taste but you can use your favorite greens.

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), add 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 sprig. Adjust salt and pepper to taste, top with parsley, and enjoy!

Video

Nutritional Information - Per Serving