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High-Protein Vegan Mac and Cheese Recipe

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4 from 196 reviews

This Vegan High-Protein Mac and Cheese is a wholesome and creamy alternative to traditional mac and cheese. Made with nutrient-dense ingredients like red lentils, cashews, and nutritional yeast, it delivers a rich, cheesy flavor without any dairy. Perfect for a comforting, protein-packed meal ready in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Legumes and Nuts

  • 1/2 cup dried split red lentils
  • 1/2 cup cashews

Vegetables

  • 2 yellow onions, chopped in quarters
  • 2 carrots, peeled and chopped
  • 2 tbsp fresh parsley, finely chopped
  • Your favorite greens, e.g., broccoli (grilled or stir-fried with chili flakes to taste)

Dry Goods

  • 14 oz dry pasta (wholemeal preferred)
  • 1½ tbsp tapioca flour
  • 1/2 cup nutritional yeast

Liquids and Condiments

  • 2 cups soy milk
  • 1 tbsp low-sodium vegetable stock powder
  • 1 tsp white miso paste
  • 1 tbsp lemon juice

Spices and Seasonings

  • 1 tsp sweet paprika
  • 2 tsp garlic granules
  • Sea salt flakes, to taste
  • Freshly cracked black pepper, to taste
  • 1 rosemary sprig (optional)

Instructions

  1. Rinse Lentils: Rinse the dried split red lentils under cold running water until the water is clear to remove any impurities.
  2. Cook Vegetables and Lentils: Place the chopped onion, peeled and chopped carrots, cashews, and rinsed lentils into a large pot filled with salted water. Bring to a boil and simmer for about 15 minutes, or until the carrots are fork-tender. Drain the water and set the cooked mixture aside.
  3. Cook Pasta: In a separate pot, cook the pasta in salted boiling water according to the package instructions until al dente. Reserve ¼ cup of the pasta cooking water before draining.
  4. Prepare Sauce: Transfer the cooked onion, carrots, cashews, and lentils to a blender. Add soy milk, tapioca flour, nutritional yeast, sweet paprika, vegetable stock powder, garlic granules, lemon juice, white miso paste, and a pinch of sea salt. Blend on high speed until the sauce is perfectly smooth and creamy.
  5. Simmer Sauce: Pour the blended sauce into a large pan that can hold both the sauce and cooked pasta. Add the rosemary sprig if using. Cook over medium-low heat for 5 minutes, stirring regularly to thicken the sauce.
  6. Combine Pasta and Sauce: Add the cooked pasta and reserved pasta water to the sauce. Stir well to coat the pasta thoroughly. Cook for an additional 5 minutes to allow the flavors to meld and the sauce to thicken further. Remove the rosemary sprig.
  7. Season and Serve: Adjust the seasoning with sea salt flakes and freshly cracked black pepper to taste. Sprinkle with fresh parsley and serve hot, optionally accompanied by your choice of greens like grilled or stir-fried broccoli with chili flakes.

Notes

  • Soaking cashews beforehand can improve blending smoothness but is not necessary.
  • Use wholemeal pasta for added fiber and nutrition.
  • To make the dish gluten-free, substitute pasta with gluten-free pasta.
  • The rosemary sprig is optional but adds a subtle herbal note to the sauce.
  • Reserve pasta water helps to adjust the sauce consistency and helps it cling to the pasta.
  • For added protein, serve with steamed or grilled greens rich in nutrients.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Vegan, Plant-based
  • Diet: Vegan

Find it online: https://allyumcooks.com/high-protein-vegan-mac-and-cheese-recipe/