Protein Turkey Mac and Cheese Recipe
Mac and cheese went lean, classy, and borrowed turkey energy without breaking vegan vows.
This protein turkey mac and cheese feeds muscles, soothes cravings, and matches women who multitask strength and sass.
It’s creamy ambition, smart indulgence, and zero patience for weak comfort food.

Protein Turkey Mac and Cheese Recipe
Ingredients
- Pasta macaroni: 120 g
- Plant-based turkey-style protein TVP or soy granules: 100 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 finely chopped: ½ medium (50 g)
- Smoked paprika: ½ tsp
- Thyme dried: ½ tsp
- Mustard powder: ¼ tsp
- Black pepper: ½ tsp
- Salt: to taste
- Lemon juice: 1 tsp
- Water: as required
Instructions
- Cook pasta in salted water until tender, drain, and keep aside.
- Soak plant-based turkey protein in hot salted water for five minutes, squeeze well, and crumble lightly.
- Blend cashews, soy milk, yeast, lemon juice, salt, and pepper until smooth.
- Heat oil in a skillet, sauté garlic and onion until fragrant.
- Add rehydrated protein and cook for three minutes, stirring evenly.
- Sprinkle paprika, thyme, and mustard powder, mixing thoroughly.
- Pour blended sauce into the skillet and warm gently.
- Adjust thickness using small amounts of water.
- Fold cooked pasta into the sauce until fully coated.
- Simmer for two minutes, then remove from heat.








