High Protein Vegan Mac and Cheese (Soy, Nut, and Gluten Free) - Plantifully Based (2024)

This version of vegan mac and cheese is not only delicious but filled with protein due to the cheese sauce being made from red lentils! Filled with bits of broccoli this is an easy meal to make anytime and I think this could be great for kids.

I absolutely love macaroni and cheese. I love even more that I didn’t have to give it up as a vegan. While one of the most popular ways to make vegan mac and cheese has become the potato, cashew, carrot method – which is absolutely delicious. I use a method like that to make the vegan cheese sauce for the Crunchwraps! In this one we are going to use red lentils. I love red lentils because they turn into a great color for a cheese sauce and they are little powerhouses when it comes to nutrients! This is also similar to the Homemade Vegan Cheddar Cheese recipe that uses red lentils!

Let’s Talk About Protein

Here’s the deal as always I am not a nutritionist, dietitian, doctor or licensed professional in anyway so please always take what I say with a grain of a salt. There is still a pretty big and honestly, stupid myth out there about vegans not getting enough protein. I get about 80-100g of protein everyday, so I think it is safe to say we can easily get protein. One serving of this vegan mac and cheese is about 30g of protein (technically 29.1g) and about 450 calories. Honestly, not too shabby if you ask me! Please remember that those calculations can change depending on how accurately you follow the recipe (this is why I tend to shy away from nutrition info in recipes).

The protein sources in this are of course our red lentils, a chickpea pasta, nutritional yeast, and the nondairy milk. I personally enjoy the Banza chickpea pasta, I think it has a great flavor and texture. Nutritional yeast helps to give it a cheesy flavor and umami. Nutritional yeast also has 1g protein per tablespoon, plus B12. For my choice of nondairy milk I love Ripple Foods pea milk, it is seriously so creamy and delicious. It has 8g of protein per cup. And believe it or not our broccoli is also a great source! I used one giant broccoli crown which was about 600g and thats 14g of protein. So as you can see we can find lots of great protein sources in a variety of things.

Allergy Friendly Recipe

While my blog is not dedicated to being allergy friendly I do try and offer substitutions as often as possible or try to help out when you all ask for advice in the comments. But I am very pleased to say that this recipe is nut, soy, and gluten free! So I really think it is perfect for everyone and one of those recipes that can be enjoyed by anyone. I fed this non-vegans and they absolutely loved it and asked for seconds. One didn’t even realize it was vegan at first. So for all my readers with allergies this one is for you.

Tapioca Starch

In this recipe you will see I call for tapioca starch. For some reason this little ingredient seems to cause a lot of dismay every time. When making a vegan cheese tapioca starch helps to give it that gooeyness and texture we normally associate with cheese. Now, I personally feel that there isn’t a substitution for it, I have had people try to fight me on this over the years. All I will say for this specific recipe if you can find tapioca starch definitely use it. However, if you can’t you could make a small cornstarch slurry (mix 2 tablespoons of water + 2 tablespoons cornstarch) and that can be used to thicken this recipe. But again tapioca starch will produce the best result. Also, tapioca starch and tapioca flour are the same thing.

Other Vegan Mac and Cheese Recipes

The Best Vegan Macaroni and Cheese
Jalapeño Macaroni and Cheese
Air Fried Macaroni and Cheese Sticks
Macaroni and Cheese Stuffed Pretzels
High Protein Buffalo Tofu Macaroni and Cheese

FAQ

• Can I use a different kind of lentil? While I suppose you could try a brown or green lentil I wouldn’t suggest it. The texture of the red lentil is a bit softer and mushier. The color is also perfect and the brown or green lentil would definitely lead to something less appetizing looking.
• Do I have to use chickpea pasta? Of course not! If you don’t care about the protein factor of this you can use regular pasta, which is also great too but the chickpea pasta has more protein. You can use a different type of pasta as well like a green lentil, edamame, brown rice whatever you like.
• What can I add to this? You can add tofu, seitan, tempeh, peas, breadcrumbs on top. Anything you like. I also like to drizzle mine with some buffalo sauce and a bit of vegan ranch.
• How long does this last in the fridge? I would say it is best to eat this within 2 to 3 days. If you want to freeze it that should be fine as well.

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