High Protein Mac & Cheese

Ingredients

• 1 cup dry red lentils
• 1 medium carrot (finely diced)
• 3 cups vegetable broth
• 3/4 cup nutritional yeast (provides cheesy flavor and protein)
• 1/2 cup raw cashews (soaked if possible for creamier texture)
• 1.5 cups unsweetened soy milk
• 1 tbsp white miso paste (adds umami depth)
• 2 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp turmeric (adds golden color)
• to taste salt (to taste)
• to taste black pepper (to taste)
• 500 g macaroni pasta (approximately 1 pound)
• 1 whole lemon fresh lemon juice (juice of one lemon, approximately 2-3 tbsp)
• 2 tbsp fresh parsley (chopped, for garnish)
• 1/4 to 1/2 cup reserved pasta water (for adjusting sauce consistency)

Instructions

1. 1

   Bring your veggie broth to a simmer.

2. 2

   Finely dice your carrots and add them to the broth and red lentils. Simmer for 10 minutes or until the broth is absorbed.

   10 min
3. 3

   Add your cooked lentil and carrot mix to a large blender with the nutritional yeast, cashews, soy milk, white miso, onion powder, garlic powder, and turmeric. Blend well to combine. Adjust to taste with salt and pepper.

4. 4

   Pour the sauce over your cooked macaroni noodles and add some reserved pasta water. Top with fresh parsley and lemon juice, then enjoy!

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