Description
A creamy and comforting vegan mac and cheese packed with protein, perfect for a quick meal or a family dinner.
Ingredients
Scale
- 10 oz (about 3 cups) whole grain or high protein pasta (e.g., chickpea or lentil pasta)
- 1 cup raw cashews, soaked in water for at least 2 hours
- 2 tablespoons nutritional yeast
- 1/2 cup unsweetened almond milk or any plant-based milk
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon Dijon mustard
- 1/4 teaspoon turmeric (for color)
- Salt and pepper to taste
- 1 cup steamed broccoli or any favorite vegetable (optional)
- Fresh parsley or chives for garnish (optional)
Instructions
- Drain and rinse the soaked cashews.
- In a high-speed blender, combine soaked cashews, nutritional yeast, almond milk, lemon juice, garlic powder, onion powder, smoked paprika, Dijon mustard, turmeric, salt, and pepper. Blend until smooth and creamy.
- Cook the pasta according to package instructions until al dente. Add broccoli during the last 3 minutes of cooking if desired.
- Drain the pasta and return it to the pot over low heat.
- Pour the cashew cheese sauce over the pasta and stir until thoroughly combined. Heat gently until warmed through.
- Serve immediately, garnished with fresh parsley or chives.
Notes
For extra nutrition, add vegetables or leafy greens during blending. Adjust seasoning to taste before combining with pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg