18g Protein Vegan High Protein Mac & Cheese – Insanely Creamy

Author: Carry

Published: November 20, 2025

Oh my gosh, you guys – I’ve been making this vegan high protein mac and cheese at least twice a week since I perfected the recipe! It’s that good. Like, who knew comfort food could be this creamy, satisfying, AND packed with 18 grams of protein per serving? I sure didn’t until I started experimenting in my tiny apartment kitchen. After about a dozen failed attempts (some too gritty, others too bland), I finally cracked the code with this magical blend of cashews, chickpeas, and nutritional yeast. Now it’s my go-to when I need something quick, filling, and totally dairy-free that even my cheese-loving friends rave about. Trust me – this isn’t your average “healthy” pasta dish pretending to be something it’s not. One bite and you’ll be hooked!

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

Okay, let me count the ways this mac and cheese will steal your heart (and your taste buds)! First off, that creamy, dreamy sauce? It’s so rich, you won’t believe it’s dairy-free. The secret’s in the soaked cashews—they blend up smoother than my grandpa’s old jazz records. And hello, 18 grams of protein per serving? That’s what I call a win when you’re craving comfort food that actually fuels you.

But wait—there’s more! It’s crazy easy to whip up (one blender, one pot, done), totally kid-approved (my picky nephew gobbles it up), and packed with sneaky-good nutrition from chickpeas and nutritional yeast. Plus, it reheats like a dream for leftovers. Basically, it’s everything you want in a weeknight meal—minus the guilt!

Ingredients for Vegan High Protein Mac and Cheese

Alright, let’s get down to the good stuff—here’s exactly what you’ll need to make this magic happen! I’ve learned the hard way that precision matters here, especially with those cashews (more on that later).

For the pasta:

8 oz elbow macaroni (or whatever shape makes you happiest—I won’t judge!)

For the superstar sauce:

1 cup raw cashews, soaked for at least 2 hours (or boiled 10 minutes if you’re impatient like me)
½ cup nutritional yeast (the cheesy flavor MVP)
1 tbsp lemon juice (fresh if you’ve got it—burns be darned)
1 tsp garlic powder (because fresh garlic in smooth sauce? No thank you)
1 tsp onion powder (the unsung hero of quick flavor)
½ tsp turmeric (for that golden glow and anti-inflammatory bonus)
½ tsp salt (or to taste—I like mine salty like my humor)
1 cup unsweetened almond milk (the silkier, the better)
½ cup cooked chickpeas (yes, really—they’re the protein-packed secret weapon!)

Equipment You’ll Need

Grab these basics—you probably already have them in your kitchen!

A good blender (this sauce needs to get SMOOTH)
Medium pot (for those perfect al dente noodles)
Colander (unless you enjoy fishing pasta out with forks—no judgment)
Measuring cups and spoons (eyeballing works… until it doesn’t)

How to Make Vegan High Protein Mac and Cheese

Alright friends, let’s turn these simple ingredients into creamy, protein-packed magic! I’ve burned enough pans and chunky sauces to know—follow these steps exactly, and you’ll get perfect mac and cheese every single time.

Cooking the Pasta

First things first—bring a pot of salted water to a rolling boil (I use about 1 tbsp salt because pasta water should taste like the sea!). Toss in your macaroni and stir occasionally to prevent sticking. Cook until just al dente—about 7-8 minutes or 1 minute less than the package says. Trust me, mushy pasta ruins everything. Drain it in a colander but DON’T rinse (we want that starch to help the sauce cling!).

Preparing the Cheese Sauce

Now for the life-changing sauce—dump your soaked cashews (drained, please!), nutritional yeast, lemon juice, spices, almond milk, and chickpeas into your blender. Blend on high for 1-2 minutes until it’s smoother than a jazz saxophone solo. Stop halfway to scrape down the sides—those sneaky unblended bits love hiding there! If it’s too thick, add almond milk 1 tbsp at a time. The perfect consistency should coat the back of a spoon like melted velvet.

Combining and Serving

Return your drained pasta to the pot and pour that golden sauce all over it. Gently warm it on low heat for 3-5 minutes, stirring constantly—this lets the flavors marry without scorching. Taste and add more salt if needed. Serve immediately with a crunchy topping (I’m partial to toasted breadcrumbs) or eat it straight from the pot like the comfort food rebel you are!

Tips for Perfect Vegan High Protein Mac and Cheese

Listen, I’ve made every mistake possible with this recipe—so you don’t have to! Here are my hard-earned secrets:

Cashew emergency? Boil them for 10 minutes instead of soaking overnight. Works like a charm when cravings strike.
Sauce too thick? Add almond milk 1 tbsp at a time while blending—it’ll loosen right up.
Want extra oomph? Toss in ¼ tsp smoked paprika or a splash of apple cider vinegar for depth.
Texture issues? Blend longer! I aim for 2 full minutes—no one wants grainy “cheese” sauce.
Leftover hack: Stir in a splash of milk when reheating to bring back that creamy magic.

Follow these, and you’ll have foolproof mac and cheese that even non-vegans will beg for!

Ingredient Substitutions for Vegan High Protein Mac and Cheese

Ran out of cashews or chickpeas? No problem—this recipe’s flexible! Here’s how to swap ingredients without losing that creamy, protein-packed goodness:

Cashew alternatives: Raw sunflower seeds work beautifully (soak them too!), though the sauce will taste slightly earthier. For nut-free, try ¾ cup cooked potatoes + ¼ cup olive oil—just blend extra smooth.
Chickpea swaps: White beans like cannellini keep the protein high while staying mild. Silken tofu (½ cup) adds creaminess but less fiber.
Milk options: Soy milk makes the sauce richer, while oat milk keeps it neutral. Water works in a pinch, but the sauce won’t be as velvety.

Each swap tweaks the flavor slightly, but hey—that’s how new favorites are born!

Serving Suggestions

Oh, the possibilities! I love piling this mac and cheese high with crispy roasted broccoli (trust me—it’s life-changing) or tossing in sautéed spinach for a sneaky veggie boost. For protein-packed meals, try it alongside smoky tempeh bacon or spicy chick’n nuggets. And hey—sometimes straight from the pot with a giant spoon is totally acceptable too!

Storage and Reheating

Here’s the good news—this vegan mac and cheese keeps like a dream! Store leftovers in an airtight container in the fridge for up to 3 days (if it lasts that long). Freezing? Portion it out before the sauce thickens too much—just thaw overnight and revive it with a splash of almond milk when reheating. Microwave or stovetop both work, but stir often to bring back that creamy goodness. Pro tip: The sauce might thicken when chilled, but a little extra milk fixes everything!

Nutritional Information

Okay, full disclosure—these numbers can vary a bit depending on your exact ingredients and portion sizes (I’m looking at you, heavy-handed cashew pourers!). But per my kitchen scale tests, one serving comes in around 380 calories with 18g protein, 52g carbs, and 12g fat. Not too shabby for comfort food that tastes this indulgent!

Frequently Asked Questions

Alright, let’s tackle those burning questions I get all the time about this vegan high protein mac and cheese—because trust me, I’ve heard ’em all!

Can I use a different pasta shape?

Absolutely! Shells, penne, rotini—whatever makes your pasta-loving heart happy. Just stick to similar sizes (about 8 oz dry) so the sauce coats evenly. Bonus: Tiny shapes like ditalini make killer mac and cheese bites for kids!

How do I make this nut-free?

Easy swap—use raw sunflower seeds instead of cashews (soak them the same way). Or try my potato-olive oil combo (¾ cup cooked potatoes + ¼ cup oil). The texture changes slightly, but it’s still deliciously creamy.

Why won’t my sauce get smooth?

Oh honey, I feel you—gritty sauce is the worst! Two tricks: 1) Blend for a full 2 minutes (set a timer!), and 2) Make sure your cashews are properly soaked (boil if impatient). A high-powered blender helps, but even my old $30 one works if I’m patient.

Can I bake it like traditional mac and cheese?

Totally! Pour into a greased dish, top with breadcrumbs, and bake at 375°F for 15-20 minutes. Just know the sauce thickens more when baked—I add extra almond milk before popping it in.

Is the chickpea taste noticeable?

Not at all! Between the nutritional yeast and spices, it just tastes rich and cheesy. My brother—a chickpea hater—had no clue until I told him. Sneaky protein for the win!