“18g Protein Vegan Mac and Cheese – Creamy Dreamy Comfort”

Name: "18g Protein Vegan Mac and Cheese - Creamy Dreamy Comfort"
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 8 oz elbow macaroni; 1 cup raw cashews, soaked; 1/2 cup nutritional yeast; 1 tbsp lemon juice; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp turmeric; 1/2 tsp salt; 1 cup unsweetened almond milk; 1/2 cup cooked chickpeas

Author: Tessa Bloom

Published: November 25, 2025

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Ever had one of those days where only a big bowl of mac and cheese will do? I get it—that creamy, cheesy comfort food craving is real. But here’s the thing: my vegan high protein mac and cheese gives you all that nostalgic goodness plus a serious protein boost. No dairy, no guilt, just a fork-twirling, sauce-slurping masterpiece that even my cheese-loving friends devour.

I stumbled onto this recipe during my early dairy-free days, when I missed my grandma’s stovetop mac desperately. After one too many grainy, bland attempts, I cracked the code: soaked cashews and chickpeas blended into velvet, with nutritional yeast for that “cheddar” punch. The first time my spoon hit that creamy sauce, I did a little kitchen dance—finally, a version that didn’t taste like “healthy compromise” but like pure, unapologetic comfort. Now it’s my go-to when I need a meal that hugs back but still fuels my day.

Best part? It comes together faster than boiling the pasta. Your future self (and your muscles) will thank you.

Why You’ll Love This Vegan High Protein Mac and Cheese

This isn’t just another pretend cheese sauce—it’s the real deal with benefits. Here’s why it’ll become your new weeknight hero:

Creamy dreaminess: Soaked cashews blend into a velvety sauce that clings to every noodle—no weird aftertaste, just pure comfort
Protein power: Chickpeas and nutritional yeast pack 18g of plant protein per serving (take that, dairy version!)
Faster than takeout: Ready in 25 minutes flat—the sauce whips up while your pasta cooks
No weird ingredients: Pantry staples you probably already have, minus the neon orange powder
Leftover magic: Tastes even creamier the next day (if it lasts that long)

Trust me, this is the mac and cheese that makes converts out of skeptics—my meat-and-potatoes dad asks for seconds every time.

Ingredients for Vegan High Protein Mac and Cheese

Okay, let’s raid the pantry—here’s your shopping list for the creamiest, dreamiest dairy-free mac ever. These aren’t just ingredients; they’re my secret weapons for that perfect texture and protein punch. Pro tip: measure everything before you start blending (trust me, it saves the “oh no, forgot the lemon juice” panic).

8 oz elbow macaroni (or shells if you’re feeling fancy—they trap more sauce!)
1 cup raw cashews, soaked 2+ hours (or quick-soaked in boiling water for 15 minutes if you’re impatient like me)
1/2 cup nutritional yeast – this golden dust is the MVP for cheesy flavor
1 tbsp lemon juice (fresh squeezed if possible—it brightens everything up)
1 tsp garlic powder (not garlic salt! We control our own sodium here)
1 tsp onion powder – the underrated flavor booster
1/2 tsp turmeric (for color, not taste—just a pinch makes it gorgeously golden)
1/2 tsp salt (I use fine sea salt—adjust to your taste after blending)
1 cup unsweetened almond milk (or any plant milk, but almond keeps it neutral)
1/2 cup cooked chickpeas (canned works—rinse them well! This is our protein powerhouse)

See? Nothing weird or expensive. The cashews are your splurge item, but a bag lasts forever in the freezer. And that nutritional yeast? Worth its weight in gold—it’ll become your new best friend for cheesy sauces, popcorn topping, you name it.

How to Make Vegan High Protein Mac and Cheese

Alright, let’s get cooking! This vegan mac and cheese comes together faster than you can say “comfort food.” Here’s my foolproof method—just follow along, and you’ll be twirling creamy noodles in no time.

Cooking the pasta (and why timing matters)

First things first: get that pasta boiling! Use a big pot of well-salted water—it should taste like the ocean. Toss in your elbow macaroni (or shells if you’re feeling fancy) and cook until just al dente, about 8 minutes. Here’s my golden rule: drain it while it’s still hot and return it to the warm pot off the heat. This keeps it from sticking and helps the sauce cling better later.

Blending the magic sauce

While the pasta cooks, let’s make that creamy dream sauce. Drain your soaked cashews (or grab your quick-soaked ones) and throw them into the blender with all the other sauce ingredients: nutritional yeast, lemon juice, spices, almond milk, and those mighty chickpeas. Blend on high for a full 2 minutes—no cheating! You want it smoother than a jazz playlist. If it’s stubborn, add another splash of almond milk, a tablespoon at a time.

vegan high protein mac and cheese - detail 1

Bringing it all together

Pour that velvety sauce over your waiting pasta and stir gently but thoroughly—every noodle should get coated in golden goodness. Now, return the pot to low heat for just 3-5 minutes, stirring occasionally. This lets the flavors marry and the sauce thicken slightly. Taste and adjust salt or lemon juice if needed—this is your masterpiece!

Pro Tips for the Best Results

Quick-soak cashews: Forgot to soak overnight? Cover with boiling water and wait 15 minutes—works like a charm!
Sauce too thick? Add almond milk 1 tbsp at a time while blending until it pours like heavy cream.
Flavor boost: Add a pinch of smoked paprika or dash of hot sauce at the end for extra oomph.

Ingredient Substitutions and Notes

No cashews? No problem! Here’s how to tweak this vegan mac and cheese based on what’s in your pantry:

Sunflower seeds work instead of cashews—just soak them the same way (they make the sauce slightly earthier but still creamy)
Soy milk or oat milk can replace almond milk—just avoid sweetened varieties
White beans swap beautifully for chickpeas if that’s what you’ve got
Apple cider vinegar stands in for lemon juice in a pinch

Now, about that nutritional yeast—this flaky golden stuff is not baking yeast! Find it in health food aisles or bulk bins. It gives that cheesy, umami flavor without dairy. If you’re new to it, start with 1/4 cup and taste as you go—some brands are stronger than others. Once you try it, you’ll be sprinkling it on everything from popcorn to roasted veggies! For more on the benefits of nutritional yeast, check out this Healthline article.

Serving Suggestions for Vegan High Protein Mac and Cheese

This mac and cheese is heaven in a bowl all by itself, but here’s how I like to take it next-level:

Crunch factor: Top with toasted breadcrumbs mixed with a pinch of garlic powder—that crispy contrast is everything
Veggie love: Serve alongside roasted broccoli or toss in sautéed spinach right into the pot (it wilts beautifully in the warm sauce)
Protein boost: Add crispy baked tofu or tempeh bacon crumbles for a heartier meal
Fresh finish: A sprinkle of chopped parsley or chives adds color and freshness
Comfort combo: Pair with garlic bread for the ultimate nostalgic dinner—my kids call this “happy plate night”

When I’m feeling fancy, I’ll drizzle a little truffle oil on top—but honestly? Straight from the pot with a big spoon works too. No judgment here!

vegan high protein mac and cheese - detail 2

Storing and Reheating

Got leftovers? Lucky you! This vegan mac and cheese keeps like a dream. Just pop it in an airtight container—it’ll stay creamy in the fridge for 3-4 days. Want to freeze it? Portion it out first—it keeps beautifully for 2-3 months (though the texture gets slightly softer).

When reheating, add a splash of almond milk and stir gently over low heat—trust me, this brings back that velvety texture. Microwave works too—just cover and heat in 30-second bursts, stirring between each. Pro tip: leftovers taste even cheesier the next day—if you can wait that long!

Nutritional Information

Here’s the scoop on what’s fueling your comfort food craving—each creamy serving packs:

380 calories (but tastes like a million bucks)
18g plant protein from chickpeas and nutritional yeast—that’s more than two eggs!
12g healthy fats (mostly from cashews—the good kind)
6g fiber to keep you full and happy
0mg cholesterol—dairy who?

Small print: Exact numbers vary slightly based on your exact ingredients (like pasta brand or almond milk type). But trust me—this is comfort food you can feel good about eating by the bowlful!

Common Questions About Vegan High Protein Mac and Cheese

I get asked these all the time—let’s tackle your burning mac and cheese questions!

Can I use another pasta shape?

Absolutely! Shells are my runner-up—their little pockets trap sauce perfectly. Penne, rotini, or cavatappi work too. Just stick to similar weights (about 8 oz dry). Avoid super long noodles like spaghetti though—they don’t play nice with creamy sauces.

How to add more protein?

Love a protein boost? Stir in a scoop of unflavored pea protein powder to the sauce or top with crispy baked tofu cubes. Sometimes I’ll blend in an extra 1/4 cup chickpeas—just add a bit more almond milk to keep it smooth. For more ideas on plant-based protein sources, see this Vegan Society guide.

Why is my sauce grainy?

Two culprits: under-soaked cashews or an underpowered blender. Soak nuts at least 2 hours (or boil 10 mins), and blend the heck out of it—high speed for a full 2 minutes. A bullet blender works better than a food processor here. For tips on achieving a smooth sauce, you might find this guide on making smooth sauces helpful.

Still have questions? Slide into my DMs—I’m happy to troubleshoot your mac emergencies!