Vegan Avocado Mac & Cheese

Who’s got FOMO for 🧀 MAC & CHEESE ?

If you’ve been missing out on comfort carbs because you’re “dieting”,

Consider this your one-stop-shop for a 🌈 nutrient-packed and DELICIOUS meatless meal.

And trust me when I say that even the most carnivorous of the carnivores will LOVE this recipe 👌🏼.


✅ A vegan-friendly pasta that is packed with PROTEIN and FIBER… and is ready in under 10 minutes.





Serving Size: 1/2 entire serving
  • Protein - 16 g
  • Carbs - 39 g
  • Fat - 13 g


  • 4 ounces chickpea or lentil pasta, measured dry
  • 1/2 avocado
  • 2 tablespoons dairy free parmesan, grated
  • 1 tablespoon nutritional yeast
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon water
  • 1 teaspoon dried parsley
  • 1 teaspoon minced onion
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • Garnishes: red pepper flakes, black pepper, more cheese

Cooking Utensils

  • boiling pot
  • blender
  • mixing bowl - optional


  1. Pasta: In a boiling pot, cook pasta according to package directions. Chickpea and lentil pastas normally cook between 7-8 minutes. 
  2. Sauce: In a blender, combine the remaining ingredients, set aside. Consistency will be thick and will melt once it mixes with the warm pasta. Add more water as you see fit.
  3. Once pasta is cooked, drain and add back to the pot (low/med heat) and add sauce ingredients. Continue to stir until cheese has melted and avocado is fully incorporated.
  4. Serve immediately and top with more diced avocado, black pepper and cheese 🙂
  • If you’re feeding a crowd, simply double the recipe.
  • For leftovers, store in an airtight container up to 2 days.
  • Pasta: Banza chickpea pasta (or gluten free alternative)

Additional Information

Approximately 300 calories per serving (garnishes not included)

~ 1 palm protein, 1 fist carbs, 1 thumb fat

Calories may vary depending on brand of ingredients, substitutions and serving size.

Vegan, Dairy Free, Gluten Free

📸 Photo by Chef Alexia


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