Vegan Protein Mac and Cheese Recipe That Actually Tastes Good
If you’ve been hunting for a high-protein vegan comfort food that doesn’t taste like cardboard or require fancy ingredients—you’re in the right place. This vegan protein mac and cheese recipe is creamy, cheesy, satisfying, and absolutely packed with plant-based protein.
Whether you’re a busy student, fitness junkie, or just want a healthier twist on a classic favorite, this recipe delivers on taste, texture, and nutrition. Plus, it’s entirely dairy-free, nut-free, soy-free, and can be made gluten-free too!
📌 Pin for later and follow me on Pinterest!
Why You’ll Love This Vegan Protein Mac and Cheese
- 🌱 100% plant-based
- 💪 Over 25g of protein per serving
- 🧀 Ultra-creamy without dairy
- ⏱️ Ready in 20 minutes
- 🍲 Perfect for meal prep or post-workout dinners
Ingredients You’ll Need
This vegan protein mac and cheese recipe uses simple, whole-food ingredients you likely already have.
For the Sauce:
- 1 cup cooked white beans (or chickpeas) – for protein & creaminess
- 1/2 cup unsweetened plant milk (oat or almond works best)
- 1/4 cup nutritional yeast – cheesy flavor bomb
- 2 tbsp tahini – adds richness without oil
- 1 tbsp lemon juice – brightens up the flavor
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- Salt & pepper to taste
- Optional: 1 tsp miso paste for umami depth
For the Pasta:
- 2 cups cooked pasta (use lentil, chickpea, or whole wheat pasta for more protein)
- Optional: stir in steamed broccoli or peas for extra nutrients
How to Make Vegan Protein Mac and Cheese
This recipe comes together in 3 simple steps. It’s ideal for weeknights and post-workout meals.
Step 1: Cook Your Pasta
Use a protein-packed pasta like:
- Red lentil pasta
- Chickpea pasta
- Edamame pasta
Boil according to the package, drain, and set aside. Don’t rinse—starchy pasta water helps the sauce stick better!
Step 2: Blend the Sauce
Add all the sauce ingredients into a high-speed blender:
Cooked white beans, plant milk, nutritional yeast, tahini, lemon juice, garlic powder, onion powder, paprika, salt, pepper.
Blend until silky smooth. Taste and adjust seasoning. If the sauce feels too thick, add a splash more plant milk.
Step 3: Mix & Heat
Pour the sauce over the warm, drained pasta. Heat in the same pot over low heat for 2–3 minutes, stirring constantly until hot and creamy.
Optional add-ins: chopped spinach, peas, tempeh crumbles, or sautéed mushrooms.
💡 Pro Tip: Save a bit of pasta water to loosen the sauce if needed!
How Much Protein is in This Vegan Mac and Cheese?
This recipe can deliver 25–30g of plant protein per serving—depending on the pasta you use. Here’s a breakdown:
| Ingredient | Protein (approx.) |
|---|---|
| 1 cup white beans | 15g |
| 1/4 cup nutritional yeast | 8g |
| 2 cups chickpea pasta | 24g |
Add in extra veggies or tofu cubes for even more protein!
Vegan Protein Mac and Cheese Recipe
Creamy, cheesy, and packed with plant-based protein, this vegan mac and cheese is made with white beans, tahini, and nutritional yeast. A healthy comfort food classic ready in just 20 minutes—perfect for meal prep or a quick weeknight dinner!
Ingredients
- For the Sauce:
- 1 cup cooked white beans (or chickpeas)
- 1/2 cup unsweetened plant milk (oat or almond)
- 1/4 cup nutritional yeast
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- Optional: 1 tsp white or yellow miso paste (for umami)
- For the Pasta:
- 2 cups dry chickpea or lentil pasta (or pasta of choice)
Instructions
Bring a pot of salted water to a boil and cook the pasta according to the package directions. Drain and set aside. Do not rinse the pasta—the starch helps the sauce stick better.
In a blender or food processor, combine the white beans, plant milk, nutritional yeast, tahini, lemon juice, garlic powder, onion powder, smoked paprika, salt, pepper, and miso paste (if using). Blend until smooth and creamy. Adjust seasoning to taste.
Pour the blended sauce over the cooked pasta in a large pan or pot. Heat on low for 2–3 minutes, stirring until hot and well-coated. Add a splash of reserved pasta water or extra plant milk if the sauce is too thick.
Stir in any cooked veggies, tofu crumbles, or greens at this point. Heat until everything is warmed through.
Garnish with fresh black pepper, chili flakes, or vegan parmesan if desired. Enjoy warm!
Notes
Optional add-ins: steamed broccoli, peas, spinach, or sautéed mushrooms
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 461Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 3mgSodium: 503mgCarbohydrates: 65gFiber: 18gSugar: 9gProtein: 29g
Storage & Meal Prep Tips
This recipe is perfect for meal prep and makes 3–4 servings.
- 🧊 To store: Keep in an airtight container in the fridge for up to 4 days.
- 🔥 To reheat: Add a splash of plant milk and reheat on the stove or microwave until creamy again.
It also freezes well—just store in individual containers and thaw overnight in the fridge before reheating.
Customization Ideas
✅ Make it Gluten-Free:
Use gluten-free pasta like brown rice or quinoa pasta.
✅ Make it Soy-Free:
Just skip the miso paste or replace it with coconut aminos.
✅ Add More Veggies:
Stir in cooked cauliflower, carrots, or spinach for an extra nutrient boost.
✅ Spice it Up:
Add chili flakes, jalapeños, or hot sauce for a spicy kick.
📌Pin this recipe to save for later📌
Frequently Asked Questions (FAQ)
Can I use a different bean instead of white beans?
Yes! Chickpeas or even silken tofu can work. Just adjust the liquid slightly depending on how creamy the substitute is.
What’s the best pasta for protein?
Lentil, chickpea, and edamame pastas are highest in protein. For a gluten-free option, choose red lentil or brown rice pasta.
Does this recipe freeze well?
Absolutely. Let it cool completely, portion it into containers, and freeze for up to 2 months. Reheat with a little plant milk to bring back the creaminess.
How can I make this recipe nut-free?
This recipe is already nut-free! Just make sure your plant milk is nut-free (like oat or soy).
Is nutritional yeast necessary?
Yes, for the cheesy flavor. But if you can’t use it, try a mix of miso, lemon juice, and a splash of soy sauce for umami.
You may also like: 7 High-Protein Pasta Salad Recipes (Vegan & Delicious!)
