This high protein vegan mac and cheese recipe comes together in just 20 minutes. It's creamy & rich without being too heavy since there's no cashews! With over 27g of protein per serving, this healthy comfort food is sure to hit the spot.

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!
Jump to:
Why You'll Love This Recipe
- Over 27g of protein per serving!
- Super creamy dairy-free sauce.
- Made without cashews and without vegan cheddar cheese, so it's lower in fat and calories.
- Nutritional yeast is a source of B vitamins.
- So delicious, you can't even guess it's vegan.
- Made in 20 minutes from pantry staples and whole foods.
- Add veggies like spinach, mushrooms, broccoli for extra nutrition.
- This recipe is gluten-free, dairy-free, vegan, vegetarian, and nut-free.
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!

What to Eat With Vegan Mac & Cheese
With the addition of spinach and the high protein content, this pasta is basically a full meal that will keep you satiated. The nutritional yeast provides a substantial amount of protein, and you could also add some crispy tofu or another protein if you wish. These would be delicious sides to the vegan mac and cheese:
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
Sure! All you have to do to make this recipe gluten free is to use your favorite gluten free short pasta and gluten free flour.
Yes, and it's very easy! No need to soak and blend cashews. This vegan mac and cheese gets its creaminess from a thick roux made with plant based butter and soy milk.
This recipe already has 27g of protein per serving. You can add even more by using chickpea pasta, or by adding crispy tofu cubes.
Place a portion in the microwave or on the stove with a few tablespoon of water. Heat until warm and stir, adding more water (or plant based milk) as needed for the pasta to be creamy again.

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
- High Protein Greek Pasta Salad
- How to Add Protein to Boxed Mac and Cheese
- High Protein Cottage Cheese Vodka Sauce
- Healthy Dill Pickle Egg Salad
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!
Recipe

High Protein Vegan Mac and Cheese (No Cashews)
Ingredients
- 4 cups short pasta 400g use gluten-free pasta if required or chickpea pasta for more protein
- 3 tablespoon vegan butter
- 3 tablespoon flour regular or gluten free flour
- 1½ cup dairy-free milk soy milk will have the most protein
- 1 cup nutritional yeast
- 1 teaspoon each: paprika, mustard powder, garlic powder, cayenne, red chili flakes
- ½ teaspoon each: salt & pepper
- 1½ cup baby spinach
Instructions
- 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.
- 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.
- 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 the 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. 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. Enjoy!
Notes
- You can add other veggies with the spinach such as sliced mushrooms, broccoli, zucchini, etc.
- Increase the protein by using a chickpea pasta or lentil pasta.
- Storage: Place cooled pasta in an airtight container and refrigerate for up to 3 days. Heat in the microwave with a little water to make the sauce creamy again.
Daryl says
This was really delicious! I adjusted the red pepper flakes because it seemed like a lot, which ended up being a good call because it was pretty spicy. It was still tasty, but I'd probably use less next time because there will definitely be a next time! I added in broccoli and mushrooms as well because we had some leftovers.
Olivia Parsons says
Thanks for your review, Daryl. Good call on the spice for yourself—I like it spicy! I love the addition of veggies too. Enjoy!