Description

Details
Chickpea mac n’ cheese. But this time? Vegan. Technically, ya… this mac n’ cheese doesn’t have any “cheese.” But tell that to your taste buds after you crush a whole box. We start with elbows, made (of course, à la Banza) from chickpeas. What do you get when you pair those ‘bows with a sauce that’s rich, cheesy, and dairy-free? A dinner you could eat every day of the week, that’s what.

Ingredients
Ingredients: Chickpea Pasta: Chickpeas, Pea Starch, Tapioca, Xanthan Gum.

Vegan Cheese: Sweet Potato, Coconut Oil Powder (Coconut Oil, High Oleic Sunflower Oil, Gum Acacia), Nutritional Yeast, Sea Salt, Pumpkin, Tapioca, Annatto Extract, Turmeric Extract, Paprika Extract (color), Lactic Acid, Citric Acid, Paprika, Xanthan Gum, Vegan Natural Flavor, Onion, Garlic.

Directions
Directions: 1. Bring at least 6 cups of water to a rolling boil. Add Banza, and stir immediately. 2. Cook to desired firmness, stirring occasionally. Approx. 5 minutes. Expect some foam. 3. Strain and rinse pasta. 4. Pour 1/3 cup unsweetened dairy-free milk into warm pan, add vegan cheese, and mix. (Optional: Add 2 tbsp vegan butter for a richer flavor). 5. Mix in cooked Banza, and enjoy!