High Protein Vegan Mac Cheese

This high protein vegan mac and cheese is about to become your new weeknight hero! I’ve cracked the code on making plant-based comfort food that actually delivers serious protein – we’re talking 30 grams per serving without any weird powders or chalky textures.

Let me tell you, this recipe was born out of pure desperation during my son’s picky eating phase. He’d rejected every “healthy” mac and cheese attempt until I discovered the magic of red lentils as a cheese base. The first time I made this, he actually asked for seconds before I even mentioned it was packed with protein. That’s when I knew I had something special.

What makes this recipe a total game-changer is how the red lentils completely disappear into this silky, golden cheese sauce that’s naturally high in protein. Add in chickpea pasta and nutrient-dense broccoli, and you’ve got a complete meal that satisfies both comfort food cravings and nutritional goals. You’re going to love this one!

Ingredients for High Protein Vegan Mac and Cheese

I always start with high-quality red lentils for this recipe – they’re the secret to achieving that perfect creamy texture without any grittiness. My go-to brand is Bob’s Red Mill, and I recommend soaking them briefly to ensure they cook evenly.

• ¾ cup (135g) red lentils
• 1 box Banza chickpea pasta (8 ounces/227g) – I prefer Banza for its protein content and texture
• 1 broccoli crown, cut into pieces (about 20 ounces/600g)
• 3 tablespoons nutritional yeast – I usually use Bragg’s for the best cheesy flavor
• ¼ teaspoon paprika
• ¼ teaspoon turmeric – this gives the sauce that classic golden color
• 2 tablespoons tapioca starch – my preference for the perfect stretchy texture
• 2 teaspoons salt (or to taste)
• ½ cup (120ml) unsweetened, unflavored nondairy milk – in my experience, oat milk works beautifully
• ½ cup (56g) vegan cheddar shreds
• ½ teaspoon garlic powder (or to taste) – I always add a bit extra for depth

Step-by-Step Instructions

I recommend reading through all steps before starting to ensure smooth timing and the best results.

Step 1: Soak the red lentils in a small bowl with enough water to cover by ½ inch for 5 minutes. Drain completely, then transfer to a medium saucepan with 2 cups water. Boil on high heat for 20 minutes until completely soft and mushy.

Step 2: While lentils cook, cut broccoli into small, uniform florets and dice the stems into bite-sized pieces. This ensures even cooking and better distribution throughout the pasta.

Step 3: Once lentils are fully broken down and mushy, transfer them to a blender with all cheese sauce ingredients. Blend on high speed until completely smooth – the mixture will look thin, but don’t worry, it thickens during cooking.

Step 4: Add broccoli to a large pan with ½ cup water, cover, and steam on high heat for 8-10 minutes until tender. Add extra water if needed to prevent sticking.

Step 5: Cook chickpea pasta according to package directions until slightly undercooked (it will finish cooking with the sauce). Drain and add directly to the pan with steamed broccoli.

Step 6: Pour the blended cheese sauce over the pasta and broccoli. Cook on medium-low heat for 2-3 minutes, stirring gently, until sauce thickens to perfect consistency. Taste and adjust seasonings as needed.

What to Serve with High Protein Vegan Mac and Cheese

This hearty dish pairs beautifully with lighter sides that complement its rich, creamy texture and boost the nutritional profile.

Simple Green Salad: A crisp mixed greens salad with lemon vinaigrette cuts through the richness while adding fresh vegetables and fiber to balance the meal perfectly.

Roasted Brussels Sprouts: These caramelized vegetables provide a slightly bitter contrast that enhances the creamy, cheesy flavors while adding extra protein and nutrients.

Garlic Bread: Classic comfort food pairing that adds satisfying crunch and makes this feel like a complete indulgent meal the whole family will love.

Buffalo Cauliflower: Spicy, tangy flavors create an exciting contrast to the mild, creamy pasta while maintaining the plant-based theme throughout the meal.

Storage & Serving Tips

Store leftovers in the refrigerator for 2-3 days in airtight containers. The sauce may thicken when cold, which is completely normal.

For reheating, I recommend adding a splash of nondairy milk and heating gently on the stovetop over low heat, stirring frequently to restore the creamy texture. Microwave works too, but stir every 30 seconds to prevent uneven heating.

Pro tip: This recipe freezes beautifully for up to 3 months. I often double the batch and freeze individual portions for quick weeknight dinners when time is tight.

High Protein Vegan Broccoli Mac and Cheese

Creamy vegan mac and cheese made with red lentils and chickpea pasta, delivering 30 grams of protein per serving. Soy-free, nut-free, and gluten-free.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Vegan

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 0.75 cup red lentils 135g
• 1 box Banza chickpea pasta 8 ounces/227g
• 1 whole broccoli crown cut into pieces, about 20 ounces/600g
• 3 tablespoons nutritional yeast
• 0.25 teaspoon paprika
• 0.25 teaspoon turmeric
• 2 tablespoons tapioca starch
• 2 teaspoons salt or to taste
• 0.5 cup nondairy milk 120ml, unsweetened and unflavored
• 0.5 cup vegan cheddar shreds 56g
• 0.5 teaspoon garlic powder or to taste

Equipment

• Blender
• Large pan
• Medium saucepan

Method

 

1. Soak the red lentils in a small bowl with enough water to cover by ½ inch for 5 minutes. Drain completely, then transfer to a medium saucepan with 2 cups water. Boil on high heat for 20 minutes until completely soft and mushy.
2. While lentils cook, cut broccoli into small, uniform florets and dice the stems into bite-sized pieces.
3. Once lentils are fully broken down and mushy, transfer them to a blender with nutritional yeast, paprika, turmeric, tapioca starch, salt, nondairy milk, vegan cheddar shreds, and garlic powder. Blend on high speed until completely smooth.
4. Add broccoli to a large pan with ½ cup water, cover, and steam on high heat for 8-10 minutes until tender. Add extra water if needed to prevent sticking.
5. Cook chickpea pasta according to package directions until slightly undercooked. Drain and add directly to the pan with steamed broccoli.
6. Pour the blended cheese sauce over the pasta and broccoli. Cook on medium-low heat for 2-3 minutes, stirring gently, until sauce thickens to perfect consistency. Taste and adjust seasonings as needed.

Notes

Tapioca starch helps create the gooey cheese texture – if unavailable, substitute with cornstarch slurry. Can use regular pasta but will reduce protein content. Store leftovers 2-3 days in refrigerator.