Plant-Based Shells & Vegan White Cheddar
Introducing: Plant-Based Shells with Vegan White Cheddar
You might be thinking, how can a mac be so creamy and dreamy yet so bold… and vegan?! Well, the secret sauce involves two of our favorite veggies: parsnips and potatoes. Together, these cute roots make a silky, tangy sauce just waiting to be scooped up by the shell-full.
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.
How to Cook Banza Plant-Based Mac
Bring a medium pot of water to a rolling boil (about 6 cups).
Add Banza, stir, and reduce to a simmer.
Cook to desired firmness, stirring frequently, about 8-9 minutes (expect foam).
Strain and rinse with warm water.
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).
Mix well and enjoy!
How Banza Mac Stacks Up
Better for your taste buds. And the planet. And, well... you!
Full of the
Protein? Tons. Fiber? Yup. Carbs? Less. Gluten? Nope.
Tastes like the mac you know and love.
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