Conchas de origen vegetal y queso cheddar blanco vegano

Presentamos: Conchas de origen vegetal con queso cheddar blanco vegano

Quizás estés pensando, ¿cómo puede un mac ser tan cremoso y soñador y al mismo tiempo tan atrevido... y vegano? Bueno, la salsa secreta incluye dos de nuestras verduras favoritas: chirivías y patatas. Juntas, estas lindas raíces forman una salsa sedosa y picante que espera ser recogida por completo.

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

Vegan Cheese: Parsnip, Coconut Oil Powder (Coconut Oil, High Oleic Sunflower Oil, Gum Acacia), Sea Salt, Nutritional Yeast, Potato, Organic Natural Flavor, Tapioca, Lactic Acid, Citric Acid, Xanthan Gum, Onion, Garlic.

Vegan butter isn’t required, but if you want to live on the wild side, adding a tablespoon or two will make the final cheese sauce richer and creamier!
A creamy bowl of mac is a great place to throw in some veggies, fresh herbs or spices to change things up. We love adding peas to the vegan white cheddar.
Any alternative milk will work but some have more flavor than others. We especially love our vegan mac with oat milk and pea-based milks.

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6 boxes | $29.99

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How to Cook Banza Vegan White Cheddar Shells

Step 1

Bring a medium pot of water to a rolling boil (about 6 cups).

Step 2

Add Banza, stir, and reduce to a simmer.

Step 3

Cook to desired firmness, stirring frequently, about 8-9 minutes (expect foam).

Step 4

Strain and rinse with warm water.

Step 5

Return Banza to warm pot. Add 1/2 cup unsweetened dairy-free milk, then sprinkle cheese overtop. (Optional: add 2 tbsp vegan butter for a richer flavor).