Amazingly Plant Based Protein Mac and Cheese

Course 30 Minutes, Lunch u0026amp; Dinner, Main Dishes, Pasta, Protein

Prep Time 15

Cook Time 20

Total Time 1 10

Servings 6 servings

Calories 300kcal

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!