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.
1cupvegan cheddar shreds(or 1/2 cup nutritional yeast)
Instructions
Preheat the oven to 350 degrees and spray a 9x13 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.