"A cashew-less vegan cheese recipe with no oil, high protein, and great depth of flavor"
Red lentil Mac n Yeeze (high-protein)
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Cook time: 30mins
Serves or Makes: 5
Recipe Card
ingredients
- 2 boxes of elbow macaroni
- 1 cup soaked in water for 4-5 hours and rinsed red lentils
- 3 cups water
- 1 cup oat milk
- 1/4 cup of nutritional yeast
- 4 tablespoon garlic powder
- 1 tablespoon paprika
- 4 tablepoons tapioca starch
- 1 juice and zest of lemon
- 1/2 tablespoons salt
- 1/2 teasopon pepper
Method
Step 1
Boil your water in a pot on the stove top then add in your red lentils when it’s ready. Turn the heat to medium and cover, then let it sit for 7 minutes until it looks like mush.
Step 2
Once that’s cooked down, add everything to a blender and pulverize until it’s a smooth cheesy consistency. If you’re using a Vitamix, the power of the blender should thicken the mixture.
Step 3
In another large pot, boil 6 cups of water and one box of elbow macaroni following the box instructions. Once it’s cooked, drain and leave to the side.
Step 4
Scoop the lentil cheese mixture into the pot and turn the stove on medium heat. Mix constantly until the cheese has thickened into a queso-like consistency.
Step 5
Lastly, add your cooked macaroni in and any other veggies you’d like. Keep in the fridge for up to a week. Enjoy!