High Protein Vegan Mac and Cheese

Name: High Protein Vegan Mac and Cheese
Total time: 10 min
Yield: 4
Ingredients: For the pasta:; 3 cups dry macaroni; Salt for the pasta water; For the sauce:; 1 1/2 cups Silk Protein Regular Beverage; 1/2 cup raw cashews, soaked and drained; 3 tbsp. yeast flakes; 1 tsp. garlic powder; 1 tsp. smoked paprika; 1/2 tsp. mustard powder; 1/2 tsp. turmeric; 2 tbsp. lemon juice; Salt and pepper to taste

Looking for a new vegan mac and cheese idea that goes beyond the classic? This high protein vegan mac and cheese made with Silk Protein Beverage brings together simple plant-based ingredients for a delicious, flavourful dish.

Tips Before Making Your High Protein Vegan Mac and Cheese

Cook Your Pasta Al Dente for the Best Texture

The foundation of a good high protein mac and cheese starts with the pasta. Cook your macaroni al dente, it should still have a slight bite when you remove it from the water. The pasta will continue to cook slightly when combined with the warm sauce, so pulling it out a minute early makes a real difference in the final texture. Overcooked pasta tends to turn soft and loses its shape in the sauce.

Build Your Sauce Base

The sauce is where this recipe comes together. Silk Protein Regular Beverage works well as a base, blended with plant-based ingredients to create a smooth, flavourful sauce without any dairy. For extra depth, you can also incorporate vegan versions of cottage cheese, shredded cheddar cheese, or parmesan into the sauce. The key is to build your sauce separately and bring it to a gentle simmer before combining it with your pasta, which helps it coat every piece evenly.

Season Generously

Vegan sauces can taste flat without enough seasoning. Don’t be shy with garlic, smoked paprika, mustard powder, and salt, these are the flavours that give your sauce depth and make it taste closer to the classic version. Taste as you go and adjust before combining with the macaroni, as the pasta will absorb some of the seasoning.

High Protein Vegan Mac and Cheese Recipe

Preparation time: ~10 minutes

Total time: ~25 minutes

Servings: 4

Dairy-free
Vegan

Questions Related to the High Protein Vegan Mac and Cheese

Why Is My Vegan Cheese Sauce Too Thick?

If your sauce has thickened more than expected, it is usually because it reduced too quickly over high heat or because the cashews absorbed more liquid during blending. To loosen it, simply add a splash of reserved pasta water or a little extra Silk Protein RegularBeverage directly into the sauce pan and stir over low heat until you reach your desired consistency. Unlike a traditional mac and cheese made with butter and flour, this sauce does not use cornstarch to thicken, so the texture is easier to adjust on the go. Aim for a smooth sauce that coats the back of a spoon before combining it with your macaroni.

Can I Freeze This Vegan Mac and Cheese?

Yes, this recipe freezes well. Let it cool completely before transferring it to an airtight container and placing it in the freezer for up to one month. When reheating, add a splash of Silk Regular Protein Beverage to bring the sauce back to the right consistency. For a finishing touch, top with vegan grated parmesan cheese and place under the broiler for a few minutes until golden brown and crispy on top.

Can I Make the Sauce Without a Blender?

A blender or food processor gives the smoothest result, but it is possible to make the sauce without one. Soak your cashews for at least 4 hours to soften them as much as possible, then mash them thoroughly with a fork before whisking into the warm Silk Protein Regular Beverage in your sauce pan. The texture will be slightly less smooth than a blended version, but the flavour will still be there. If you prefer a thicker consistency without a blender, you can whisk in a small amount of cornstarch dissolved in cold water while the sauce simmers. Want to try other vegan recipes? Explore our Vegan Tofu Protein Bowl!