Vegan Mac and Cheese

This Vegan Mac and Cheese is just 350 calories and has over 11g of protein per serving. And you can easily boost the protein by using protein pasta in place of traditional pasta.

This creamy pasta is filling and rich, and each serving is about 2 cups. And I even got the color right with this one little trick (more below).

Vegan Mac and Cheese

Plus, I have included a meal prep guide for you, so you can have this Mac and cheese ready and waiting for you when you get home after a long day.

Vegan Mac and Cheese

Ingredients in Creamy Vegan Mac and Cheese

The carrot… I know what you’re thinking. Why is there carrot in this recipe? It’s for the color!

Adding the carrot to the sauce boosts the color (and the nutrition) and then the dijon mustard balances out the sweetness. And what you are left with is a creamy vegan cheese sauce that’s rich, delicious, and the color one wants when it comes to this cheesy casserole.

Vegan Mac and Cheese

Shopping List for Plant Based Mac and Cheese:

  • Olive oil spray
  • 1 box (16-oz) pasta (penne, elbow, or rotini)
  • 1 carrot
  • 1 batch 2 Ingredient Cashew Cream Sauce
  • ½ teaspoon dijon mustard (yellow mustard will work too)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 cup vegan cheddar shreds (or 1/2 cup nutritional yeast)

How to Make Vegan Mac and Cheese

You can easily meal prep this protein packed Mac and cheese! Here’s how you do it…

Meal Prep Guide:

  1. Cook the recipe according to the directions.
  2. Cut and cool completely.
  3. Move the cooled portions to meal prep containers, and cover.
  4. Freeze (will hold in freezer for 1-2 months) or refrigerate (will holding refrigerator for 4 days).
  5. To reheat – microwave from frozen for 3-4 minutes, or 1-2 minutes defrosted. Or defrost and add to the oven at 350 degrees, bake for 15-20 minutes until heated through.

Special Tip: You can also cook in individual portions (about 2 cups each) as shown in the photos. Then meal prep is done for you!

Vegan Mac and Cheese

How to Make Plant Based Mac and Cheese:

  1. Preheat the oven to 350 degrees and spray a 9×13 baking dish with olive oil.
  2. Cook the pasta according to the directions on the box until al dente.
  3. Meanwhile, peel and slice the carrot. Add to a microwave safe bowl with 3 tablespoons of water and cook for 3 minutes until very soft.
  4. Add the carrot, Cashew Cream Sauce, mustard, salt, pepper, garlic powder, onion powder and 3/4 cup of the cheese to a blender.
  5. Blend until smooth, adding more water 1 tablespoon at a time as needed to get it moving, until you have a thick creamy sauce.
  6. Drain the pasta and add back to the pot you boiled it in. Pour the sauce over the pasta and mix well to coat all the pasta in sauce.
  7. Taste and add more salt and pepper as needed, then pour into the pasta into the prepared baking dish.
  8. Top with the remaining 1/4 cup cheese and spray with olive oil.
  9. Bake in the oven for 25-30 minutes, until the top is golden brown.
  10. Use a sharp knife to cut into 6 portions (one cut lengthwise and two sideways).
  11. Serve hot, leftovers can be stored in meal prep containers.

Vegan Mac and Cheese Recipe

This plant based Mac and cheese is packed with protein thanks to the cashew sauce! You can easily whip it up and freeze it for recipes like this. And if you are in a rush see the Quick Shortcut in the recipe to make the sauce in 1/4 of the time.

More Vegan Dinner Ideas:

Vegan Mac and Cheese

Vegan Mac and Cheese

Audrey Johns
This vegan Mac and cheese is just 350 calories and thanks the cashew sauce it's also packed with plant based protein!
You can cut carbs and boost the protein more with the help of protein pasta. I like Banza Chickpea Pasta in this recipe.
Special Tip: If you want to skip the carrot that is ok, you can also omit the mustard if you do this (as it's in there to balance out the carrot's sweetness). However, if you do omit the carrot, you won't have an orange sauce, but a white one.
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course dinner
Cuisine American
Servings 6 servings
Calories 350 kcal

Ingredients
  

  • Olive oil spray
  • 1 box (16-oz) pasta (penne, elbow, or rotini)
  • 1 carrot
  • 1 batch 2 Ingredient Cashew Cream Sauce
  • ½ teaspoon dijon mustard
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 cup vegan cheddar shreds (or 1/2 cup nutritional yeast)

Instructions
 

  • Preheat the oven to 350 degrees and spray a 9×13 baking dish with olive oil.
  • Cook the pasta according to the directions on the box until al dente.
  • Meanwhile, peel and slice the carrot. Add to a microwave safe bowl with 3 tablespoons of water and cook for 3 minutes until very soft.
  • Add the carrot, Cashew Cream Sauce, mustard, salt, pepper, garlic powder, onion powder and 3/4 cup of the cheese to a blender.
  • Blend until smooth, adding more water 1 tablespoon at a time as needed to get it moving, until you have a thick creamy sauce.
  • Drain the pasta and add back to the pot you boiled it in. Pour the sauce over the pasta and mix well to coat all the pasta in sauce.
  • Taste and add more salt and pepper as needed, then pour into the pasta into the prepared baking dish.
  • Top with the remaining 1/4 cup cheese and spray with olive oil.
  • Bake in the oven for 25-30 minutes, until the top is golden brown.
  • Use a sharp knife to cut into 6 portions (one cut lengthwise and two sideways).
  • Serve hot, leftovers can be stored in meal prep containers.

Meal Prep Guide:

  • Cook the recipe according to the directions.
  • Cut and cool completely.
  • Move the cooled portions to meal prep containers, and cover.
  • Freeze (will hold in freezer for 1-2 months) or refrigerate (will holding refrigerator for 4 days).
  • To reheat – microwave from frozen for 3-4 minutes, or 1-2 minutes defrosted. Or defrost and add to the oven at 350 degrees, bake for 15-20 minutes until heated through.
Keyword mac and cheese, vegan mac and cheese

Nutrition in Vegan Mac and Cheese Recipes

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