High Protein Vegan Mac and Cheese (Without Cashews)

This High Protein Vegan Mac and Cheese is the easiest recipe out there! Simply boil your pasta of choice and the sauce comes together in the time that the pasta cooks. A little plant based butter, dairy-free milk, a lot of nutritional yeast and spices create a luscious vegan cheese sauce without cashews and without vegan cheddar!

This recipe has over 27g of protein per serving, and you can increase that if you use a high protein pasta like chickpea pasta or lentil pasta.

This creamy vegan mac and cheese is great for a quick at-home lunch or dinner since it's ready in 20 minutes. It uses pantry staples and is made with just 2 pans. It is gluten free, dairy free, vegan, and nut free too. The ultimate vegan comfort food!

Want more vegan pasta? You'll also like this spaghetti aglio e olio, vegan spicy vodka sauce, spring green pasta sauce or roasted vegetable pasta sauce.

Ingredients & Substitutions

Here is everything you'll need to make this healthy vegan mac and cheese:

• Any short pasta like penne, fusilli or macaroni will work. To add even more protein, use a high protein pasta like chickpea pasta or lentil pasta.
• Vegan butter or olive oil.
• Flour: Regular flour or gluten free flour will work. I use Bob's Red Mill 1:1 GF Baking Flour, but cornstarch or tapioca starch would also work for the roux.
• Dairy-free milk: Soy milk, unsweetened almond milk, or cashew milk are my top choices. Make sure it is unsweetened. Soy milk will likely have the most protein.
• Nutritional yeast: This is the cheesy flavour that truly makes this dish. Not to mention that nutritional yeast is so good for you, packed with B vitamins and protein. My favourite brand is the Bob's Red Mill.
• Spices: Paprika, mustard powder, garlic powder, cayenne, red chili flakes, salt & pepper.
• Baby spinach: I always like to add one veggie to this mac and cheese for more nutrition. Spinach wilts quickly in the sauce. You could also add sliced mushrooms, roasted broccoli, or zucchini rounds.

Step-by-Step Instructions

Be sure to read the recipe card below for the full ingredient list and instructions.

(Prep) Cook the pasta in boiling salted water according to the package instructions. Remove from the water 1 minute before the stated time. Save at least 1 cup of pasta water. The sauce will be made while the pasta cooks.

(1) In a large skillet over medium heat, melt the vegan butter. Once melted, add the flour and whisk into a thick roux. Cook for 1 minute until golden brown.

(2) Add the dairy free milk to the skillet and raise the heat to medium-high. Whisk constantly until it bubbles and thickens. This will take a few minutes.

Turn the heat back down to medium, then add 1 cup nutritional yeast and spices. Adjust the amount of spice to how you like it. Stir to evenly incorporate.

Add the spinach and stir for a few minutes until it wilts down.

(3) Use a slotted spoon to add the pasta directly to the sauce. Add pasta water as needed to thin out the sauce. Stir to coat the pasta.

Cook in the sauce for 1 minute then plate. I like to top the mac and cheese with red pepper flakes. Enjoy!

Storage

It is recommended to make and eat this recipe while it's fresh and hot. Should you have leftovers, place them in an airtight container and refrigerate for up to 3 days. Reheat in the microwave or in a pan on the stove with a little bit of water until creamy again.

Make Ahead

I do not recommend making this dish ahead of time. It is best served hot and fresh.

Expert Tips

Here are some of my top tips and tricks for successful vegan mac:

• Use chickpea pasta for even more protein!
• Once boiling, salt the pasta water. The salty pasta water will be added to the sauce to make it super creamy.
• Cook the pasta to al dente with a slight chew. The pasta will finish cooking in the sauce an absorb all the flavours. Overcooked pasta will fall apart, especially if using gluten-free pasta.
• Don't let the roux or milk burn. Turn down the heat if it's getting too hot.
• You may need to add more pasta water than you think. It's the pasta water that releases starch and forms an emulsified sauce. Without it, the sauce may be too thick. Keep adding pasta water and stirring until it clings to the pasta in a velvety consistency. There should barely be any sauce pooling in the pan.
• Eat immediately. As the pasta sits, the sauce will lose its soft, luscious texture, so it's best to eat hot.

Frequently Asked Questions

This 20-minute vegan mac and cheese is sure to keep you satiated with its high protein content! It's quick, easy to make, and deliciously creamy. It's got all the cheesy flavor without the dairy or gluten, so all dietary restrictions can enjoy. Enjoy more of my comfort food recipes.

More Healthy Meals

Have you made this protein vegan mac and cheese pasta? I'd very much appreciate it if you leave a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and review below, and tag me on instagram @fromoliviaskitchen!