Amazingly Plant Based Protein Mac and Cheese

hi mac and cheese lovers!

today, i’m thrilled to share with you a recipe that’s not only incredibly tasty but also packs a punch of plant-based protein!

let’s dive into the goodness of this amazingly plant-based protein mac and cheese!

first things first, let’s talk about the protein content.

this mac and cheese isn’t your average pasta dish—it’s made with protein-packed chickpea pasta, giving you an extra boost of plant-based protein with every bite.

combined with the chickpeas and nutritional yeast in the creamy sauce, this dish is a protein powerhouse that will leave you feeling satisfied and fueled.

now, onto the taste and texture.

picture this: creamy, cheesy goodness with a hint of tanginess from the buffalo sauce and dijon mustard, all enveloping perfectly cooked pasta.

the result? a flavor that’s SO comforting.

the texture is velvety smooth, thanks to the blend of chickpeas, vegan cream cheese, and dairy-free milk in the sauce, making each mouthful something to savor.

what’s even better? this mac and cheese is easyyy to make.

simply cook the pasta, blend up the creamy sauce ingredients, mix everything together, pop it in the oven, and voila!

you’ve got yourself a satisfying meal that’s ready to enjoy in no time.

now, let’s talk substitutions. don’t have chickpea pasta on hand?

no problem! feel free to use your favorite protein pasta or even traditional pasta if you don’t care about the protein content!

not a fan of buffalo sauce? you can swap it out for your favorite hot sauce or omit it altogether for a milder flavor profile.

the beauty of this recipe lies in its versatility, so feel free to get creative and make it your own.

looking to add some extra flair to your mac and cheese?

consider mixing in some sautéed veggies like spinach, bell peppers, or broccoli for added nutrients and flavor.

you can also sprinkle some vegan bacon bits on top for a smoky twist.

now, let’s talk storage. if you happen to have any leftovers (though it’s hard to imagine with how delicious this dish is!), simply store them in an airtight container in the refrigerator for up to 3-4 days.

when you’re ready to enjoy them again, simply reheat in the microwave or oven until heated through.

if you like my Amazingly Plant Based Protein Mac and Cheese, you’ll also love these other recipes of mine!

Quick and Easy Farro Chickpea Salad with Vegan Feta Crumbles

Rainbow Veggie Crunch and Roasted Cashew Salad

Zesty Wellness Bowl: Ginger-Boosted Vegan Kale and Tofu Salad

Vibrant and Hearty Vegan Winter Salad

The Best Kale, Cranberry and Butternut Squash Thanksgiving Side Salad

Nourishing Fall Salad Flatbreads

Vegan Spicy Peanut Cashew Salad

Vegan La Scala Chopped Salad

High Protein Eggless Salad Melt

Vegan Black Rice Noodle Salad

Goddess Glow Nutrient-Packed Salad

Vegan Chickpea Waldorf Salad Sandwich

Vegan Tofu Parmesan Caesar Salad Wraps

Vegan Maple Sweet Potato and Bacon Harvest Salad

Crowd-Pleasing End of Summer Salad

Delicious Broccoli and Tofu Curry Pasta Salad

Vegan Mexican Street Corn Salad

Good to Glow Fresh Summer Salad

Refreshing and Light Vegan Watermelon Feta Salad

Burrito Inspired Vegan Salad

Restaurant Style Vegan Chicken Caesar salad

are you going to make my Amazingly Plant Based Protein Mac and Cheese?!

if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business. 

also, you can follow upbeetandkaleingit on InstagramPinterest, and Facebook for more vegan recipes!

do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!

it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!

Amazingly Plant Based Protein Mac and Cheese

Recipe by MaryCourse: 30 Minutes, Lunch u0026amp; Dinner, Main Dishes, Pasta, Protein


Prep time


Cooking time




  • 16 ounces protein pasta (e.g., chickpea pasta)
    1 (15 oz) can chickpeas, rinsed and drained
    8 ounces vegan cream cheese (e.g., kite hill)
    1/3 cup nutritional yeast
    1-2 tbsp buffalo sauce
    2 cups plain unsweetened dairy-free milk (e.g., almond milk, oat milk)
    1-2 tsp garlic powder
    1-2 tsp onion powder
    sea salt, to taste
    1 tsp dijon mustard
    1 cup vegan cheddar cheese (optional)
    breadcrumbs (optional, for topping)


  • preheat your oven to 400 degrees fahrenheit (200 degrees celsius).

  • in a large pot, bring water to a boil and cook the protein pasta according to the package directions. drain and set aside.

  • in a food processor, combine the rinsed and drained chickpeas, vegan cream cheese, nutritional yeast, buffalo sauce, dairy-free milk, garlic powder, onion powder, sea salt, and dijon mustard. blend until smooth and creamy.

  • add the cooked pasta to the creamy mixture, fold in the vegan cheddar and mix until the pasta is evenly coated.

  • transfer the mac and cheese mixture to a 9 x 13 inch baking dish, spreading it out evenly.

  • if desired, sprinkle breadcrumbs over the top of the mac and cheese.

  • bake in the preheated oven for about 20 minutes, or until the top is golden brown and the edges are bubbly.

  • once baked, remove from the oven and allow it to cool slightly before serving.

  • serve and enjoy your deliciously creamy and protein-packed plant-based mac and cheese!

share this!


Leave a Reply

Your email address will not be published. Required fields are marked *

hi, i'm mary!

I create vegan recipes using real foods that will nourish both your body and soul.

Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations!

shop my cookie dough

popular posts

never miss a recipe

Subscribe to get all of the latest posts sent straight to your inbox.