Protein Buffalo Mac and Cheese Recipe
This protein buffalo mac and cheese combines plant protein, fiery buffalo sauce, and creamy vegan cheese vibes into a bold main.
Ingredients
- Pasta macaroni: 120 g
- Textured vegetable protein TVP: 100 g
- Cashews soaked: ¼ cup (35 g)
- Unsweetened soy milk: ½ cup 120 ml
- Nutritional yeast: 2½ tbsp
- Buffalo-style hot sauce vegan: 2 tbsp
- Olive oil: 1 tbsp
- Garlic minced: 3 cloves
- Onion powder: ½ tsp
- Smoked paprika: ½ tsp
- Mustard powder: ¼ tsp
- Black pepper: ½ tsp
- Salt: to taste
- Lemon juice: 1 tsp
- Water: as required
Instructions
- Boil pasta in salted water until tender, drain, and set aside.
- Soak TVP in hot salted water for five minutes, squeeze firmly, then crumble lightly.
- Blend cashews, soy milk, nutritional yeast, lemon juice, salt, and pepper until smooth.
- Heat olive oil in a skillet, sauté garlic briefly until aromatic.
- Add rehydrated TVP and cook for three minutes, stirring evenly.
- Pour blended sauce into the skillet and warm gently.
- Stir in buffalo sauce, paprika, mustard powder, and onion powder.
- Adjust thickness using small amounts of water.
- Fold cooked pasta into the sauce until fully coated.
- Simmer for two minutes, then remove from heat.
Notes
Nutritional Values (Per Serving)
- Calories: 430 kcal
- Total Fat: 15 g
- Saturated Fat: 2.6 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 31 g
Vitamins & Minerals (Per Serving %DV – Top 5)
- Iron: 38%
- Calcium: 30%
- Magnesium: 22%
- Phosphorus: 20%
- Zinc: 18%
Additional Notes / Flavor Tips
- Add chopped celery for classic buffalo crunch.
- Drizzle vegan ranch if balance feels necessary.
- Serve hot for peak creaminess and fearless flavor.