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Protein Vegan Mac and Cheese Recipe

Emily Carter
This protein vegan mac and cheese blends pasta, plant protein, and a rich dairy-free sauce into a satisfying, muscle-friendly meal.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings
Calories 390 kcal

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.