Plant Based Mac
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.
Chickpea Pasta: Chickpea, Tapioca, Xanthan Gum
Vegan Cheese: Sweet potato, Nutritional Yeast, Sea Salt, Pumpkin, Tapioca, Annatto Extract, Turmeric Extract, Paprika Extract (color), Lactic Acid, Citric Acid, Paprika, Xanthan Gum, Organic Natural Flavor, Onion, Garlic.
- 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 roasted broccoli to the yellow 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.
What Makes Banza Mac & Cheese Better?
Better for your taste buds. And the planet. And, well... you!
Full of the
2x the protein, 2.5x the fiber, 25% fewer carbs.
Tastes like the mac you know and love.
How to Cook Banza Mac
Bring about 6 cups of water to a rolling boil.
Add Banza and stir immediately.
Cook to desired firmness, stirring occasionally, about 8-9 minutes. Expect some foam.
Strain and rinse with water.
Return Banza to warm pot. Add 1/4 cup lowfat milk, then sprinkle cheese overtop. For a richer flavor, add 2 tbsp unsalted butter.
Mix well and enjoy!
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