Taste, and add extra seasonings such as onion powder, salt, nutmeg, paprika, or black pepper, if desired.
Transfer to a small saucepan and heat to your desired temperature, stirring the optional cheese shreds (such as Daiya or Follow Your Heart or Miyokos) in at the end. Blend in a blender or with an immersion blender until the sauce is thick and completely smooth. Let them soak anywhere from 2-6 hours, or refrigerate and soak overnight, then drain fully and pat dry.Ĭombine all of the vegan mac and cheese ingredients (including 1/2 cup water, but not including the optional cheese). So as you can see we can find lots of great protein sources in a variety of things.Start by completely covering the nuts in a bowl with water. And believe it or not our broccoli is also a great source! I used one giant broccoli crown which was about 600g and thats 14g of protein. For my choice of nondairy milk I love Ripple Foods pea milk, it is seriously so creamy and delicious. Nutritional yeast also has 1g protein per tablespoon, plus B12. Nutritional yeast helps to give it a cheesy flavor and umami. I personally enjoy the Banza chickpea pasta, I think it has a great flavor and texture. The protein sources in this are of course our red lentils, a chickpea pasta, nutritional yeast, and the nondairy milk. Honestly, not too shabby if you ask me! Please remember that those calculations can change depending on how accurately you follow the recipe (this is why I tend to shy away from nutrition info in recipes). One serving of this vegan mac and cheese is about 30g of protein (technically 29.1g) and about 450 calories. I get about 80-100g of protein everyday, so I think it is safe to say we can easily get protein. There is still a pretty big and honestly, stupid myth out there about vegans not getting enough protein. Here’s the deal as always I am not a nutritionist, dietitian, doctor or licensed professional in anyway so please always take what I say with a grain of a salt.
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