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: 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, 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.
How to Cook Banza Shells + Vegan Cheddar
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 7-8 minutes (expect foam).
Strain and rinse with 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
2x the protein, 2.5x the fiber, 25% fewer carbs.
Tastes like the mac you know and love.