Vegan Mac and Cheese

protein pasta in a perfectly cheesy sauce

A baking tray of vegan mac and cheese next to a package of protein pasta
Goal muscle_building
Total time 20 mins
Difficulty Easy
Nutritional value (per portion)
kcal 723
Protein 66 g
Fat 22 g
CARBOHYDRATES 57 g
Ingredients …

2 Persons

You will need

This recipe yields 2 large servings. 1 serving has 723 kcal and 66g of protein.
1.
For the sauce:
150 g potatoes
1 small carrot
0.5 small onion
1 clove garlic
70 g cashews
4 tbsp nutritional yeast flakes
250 ml unsweetened almond milk
0.5 lemon (just the juice)
to taste salt, pepper, paprika

2.
For the pasta:
2 tbsp breadcrumbs

Vegan Mac and Cheese

protein pasta in a perfectly cheesy sauce

Recipe Development & Content Editor
Candy is an ecotrophologist and manages the entire recipe section of our magazine. Her expertise and her experience means she knows exactly how to create recipes that are both tasty and healthy.
This vegan mac and cheese is a fabulously creamy, totally delicious alternative to the dairy-based original. The sauce is mostly made up of vegetables, but don’t let that dissuade you. It’ll blow you away! This recipe has significantly less fat, while being a protein bomb, too. The ultimate comfort food – with no regrets on the side.

Preparation

  • Cube the potatoes and carrot. Boil in a pot of water until soft.
  • Add the potato and carrot pieces, onion, garlic, cashews, yeast flakes, almond milk, lemon juice, salt, pepper, and paprika to a blender. Blend until a creamy sauce is formed.
  • Cook the pasta according to the directions on the package.
  • Mix the sauce into the pasta. Top with breadcrumbs.
  • Tip: For extra crispiness, you can bake the vegan mac and cheese in a 180-degree oven for 10 minutes until the breadcrumbs turn golden-brown.
  • Enjoy!
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