Protein Vegan Mac and Cheese Recipe
Mac and cheese finally grew protein, self-respect, and a dairy-free glow-up.
This protein vegan mac and cheese pampers cravings, fuels strength, and suits women who expect comfort with benefits.
It’s creamy confidence, zero guilt, and absolutely done tolerating boring bowls.
Protein Vegan Mac and Cheese Recipe
This protein vegan mac and cheese blends pasta, plant protein, and a rich dairy-free sauce into a satisfying, muscle-friendly meal.
Ingredients
- Pasta macaroni or shells: 120 g
- Yellow split peas or cooked white beans: ¾ cup 130 g
- Cashews soaked: ¼ cup (35 g)
- Unsweetened soy milk: ½ cup 120 ml
- Nutritional yeast: 2½ tbsp
- Olive oil: 1 tbsp
- Garlic minced: 3 cloves
- Onion powder: ½ tsp
- Smoked paprika: ½ tsp
- Mustard powder: ¼ tsp
- Turmeric: ¼ tsp
- Salt: to taste
- Black pepper: ½ tsp
- Lemon juice: 1 tsp
- Water: as required
Instructions
- Cook pasta in salted water until tender, drain, and reserve.
- Blend split peas, cashews, soy milk, yeast, lemon juice, turmeric, salt, and pepper until smooth.
- Heat olive oil in a skillet and sauté garlic briefly until fragrant.
- Pour blended sauce into the skillet and warm gently.
- Add onion powder, paprika, and mustard powder, stirring constantly.
- Adjust thickness using small amounts of water.
- Fold cooked pasta into the sauce until evenly coated.
- Simmer for two minutes, then remove from heat.
Notes
Nutritional Values (Per Serving)
- Calories: 390 kcal
- Total Fat: 13 g
- Saturated Fat: 2.3 g
- Carbohydrates: 48 g
- Fiber: 8 g
- Protein: 24 g
Vitamins & Minerals (Per Serving %DV – Top 5)
- Iron: 32%
- Calcium: 28%
- Magnesium: 21%
- Phosphorus: 19%
- Potassium: 16%
Additional Notes / Flavor Tips
- Add steamed broccoli or peas for texture contrast.
- Sprinkle chilli flakes if comfort needs confidence.
- Rest briefly before serving for thicker, clingier sauce perfection.
