Who doesn’t love mac n cheese as a comfort side or even entree? It’s a dish that warms the heart and soul but ism’t so healthy overall so it’s just a once in a while treat. But with my high protein vegan mac and cheese recipe, you can indulge as much as you want! Packed with fiber and protein, you can pack a plate with mac!
- 1 box of vegan protein pasta (brand of choice from Brami to Banza to a lentil pasta for gluten free options)
- 1 block of silken tofu
- 1/4 cup plain non dairy milk
- 2 large carrots
- 1/2 a red pepper
- 2 tbsp olive or avocado oil
- 2 tsp salt
- 1/2 tablespoon lemon juice
- 1/2 tablespoon dijon mustard
- 1/4 cup nutritional yeast
- 1/4 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
Cook pasta as per instructions on the box and then set aside to cool.
Rough chop washed carrots and pepper and put into a small pot of boiling water and boil until soft 5-7 minutes. Drain water and place into large mixing bowl with all remaining ingredients.
Using an immersion blender, blend until all ingredients are well incorporated and creamy. Taste to adjust any ingredients you like such as more salt or dijon of maybe a tablespoon more of milk for a creamier and less thick cheese sauce, etc.
Once the sauce is to your liking, toss in the pasta and mix well so it’s fully coated. Serve warm or store in an airtight container and warm up portions as desired.
