This high-protein vegan mac and cheese is a creamy, lower-carb alternative to the classic dish. It’s one of my favorite sides for the holidays (this recipe serves two as a main course and four as a side dish). And if you’re looking for a festive plant-based main to serve with it, I recommend this vegan Christmas roast. Both dishes are easy to make and totally satisfying.
Ingredients and Substitutions
This dish gets most of its protein content from a combination of extra-firm and silken (or soft) tofu. The extra-firm tofu acts as a noodle replacement in this dish while the silken or soft tofu adds creaminess to the sauce.
Nutritional yeast adds a cheesy, umami flavor to the sauce. If you have trouble finding it at your local grocery stores then it’s easy to find online.
I used unsweetened soy milk in this dish, but you can substitute any type of unsweetened plant-based milk you prefer. Just keep in mind that other types of milk might be lower in protein.
How to Make High-Protein Vegan Mac and Cheese
Start by using a tofu press to press the block of extra-firm tofu (optional but recommended to prevent the final dish from turning out watery). Once the tofu is done pressing, preheat the oven to 350 degrees Fahrenheit.
Slice the extra-firm tofu widthwise into pieces about 1/4 inch thick. Stack a few slices (stacking is just to save time), then cut them into short, thin strips (these act as the noodles). Repeat until the whole block is cut.
Add the silken tofu, unsweetened soy milk, nutritional yeast, onion powder, salt, black pepper, Dijon mustard, and nutmeg to a blender, then blend until smooth.
Transfer the blended sauce and the sliced extra-firm tofu to a mixing bowl, then gently stir to coat the tofu in the sauce.
Transfer that mixture to an 8-inch baking dish, then spread in an even layer. Sprinkle shredded vegan cheese on top, if desired.
Bake for 30 minutes or until hot and bubbling, then let rest for 10 minutes before serving.
High-Protein Vegan Mac and Cheese Recipe
Equipment
- 8-inch baking dish
- Blender
Ingredients
- 1 block extra-firm tofu (about 14 oz)
- 1 1/4 cups silken tofu or soft tofu (about 10 oz)
- 1/3 cup unsweetened soy milk
- 1/4 cup nutritional yeast
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon Dijon mustard
- 1 small pinch of nutmeg (optional–adds a hint of warm spice)
- Optional topping: shredded vegan cheese (not included in the nutritional information below)
Instructions
- Use a tofu press to press 1 block extra-firm tofu (optional but recommended to prevent the final dish from turning out watery).
- Once the tofu is done pressing, preheat the oven to 350 degrees Fahrenheit.
- Slice the extra-firm tofu widthwise into pieces about 1/4 inch thick.
- Stack a few slices (stacking is just to save time), then cut them into short, thin strips (these act as a noodle replacement in this dish). Repeat until the whole block is cut.
- Add 1 1/4 cups silken tofu or soft tofu, 1/3 cup unsweetened soy milk, 1/4 cup nutritional yeast, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/8 teaspoon black pepper, 1 tablespoon Dijon mustard, and 1 small pinch of nutmeg (optional) to a blender, then blend until smooth.
- Transfer the blended sauce and the sliced extra-firm tofu to a mixing bowl, then gently stir to coat the tofu in the sauce.
- Transfer that mixture to an 8-inch baking dish, then spread in an even layer.
- Sprinkle shredded vegan cheese on top, if desired.
- Bake for 30 minutes or until hot and bubbling, then let rest for 10 minutes before serving.
Notes
- Store, covered, in the fridge for up to three days, then reheat in the oven or microwave before serving.
Nutrition
Did You Try This Recipe?
Let me know how it turned out in the comments!
