High Protein Vegan Mac and Cheese (No Cashews)

vegan mac and cheese in a white bowl with chili flakes on top.

5 from 3 votes

High Protein Vegan Mac and Cheese (No Cashews)

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.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: American

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Servings:

Calories: 642kcal

Author: Olivia Parsons

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.

Nutrition facts are an estimate.

Nutrition