It’ll seriously change the way you make all kinds of cheese dishes – like cannelloni or cauliflower cheese. I aggressively recommend you try my Low-Carb Béchamel sauce (the one I posted here). IMPORTANT PS: Click here to check out more protein pasta and high-protein pasta sauce recipes. Make this vegan mac and cheese that is also nutritional and high protein if you add the silken tofu and soy chunks. Super easy to make in less than 10 minutes Use it as a side or main dish Recipe ingredients below:1 can of Tost. Do bear in mind though that the cheddar pow does add an extra cheesiness to the whole thing too. Quick and easy High protein Mac and Cheese. You COULD just use 1/2 tsp of turmeric for the job though so if it’s color you’re after and you can’t be bothered getting cheese powder, go with the turmeric. It’s also great for adding extra cheesiness to the sauce but I did it to make it yellow-er. I added the cheddar powder for color mostly. Macros per bowl (out of 2): 300kcals, 23g protein, 24g carbs and 13g fat Once the mac is cooked, mix it with the cheese sauce and BAM! You’re done. Take the pot off the heat before the stuff begins to boil (you don’t want to cook the sauce, you just want to heat everything up and mix it together to create a smooth SA-oos).ģ. Taste it as you go along to ensure it ticks all of your tastebuds’ boxes. Meanwhile, in a pot, mix the rest of the ingredients to create the sauce. Of course, you can make sweet things with it ( I make a lot of them myself!) but what you MUST also do is take advantage of what pea protein powder has going for it that no other proteins do: the ability to deliver delicious high-protein savory foods like pizzas, pastas, and cheesy sauces.Īllow me to start here, with my protein Mac ‘n cheese:ġ/2 cup gluten-free (or regular) macaroniģ/4 cup cartoned coconut or regular cow’s milkġ teaspoon cheddar cheese powder (optional but nice, see Note 2 below)Ģ. It has a totally different texture and consistency and it’s a naturally savory powder. Then someone stumbled upon his creation, saw the word ‘protein powder’ and began marketing it as protein-shake material – as interchangeable with whey.īut it’s not, you know? It’s not interchangeable with whey. It’s almost as if the person who created pea protein powder created it for things like pizza, wraps, and pasta sauces and then gave up the ghost before being able to tell anyone what he was doing. Few people look at pea protein powder and think ‘pasta sauce’ but you know what? Pea protein powder is absolutely PERFECT for pasta sauces (and protein pizzas, protein crackers, and protein wraps!)
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