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Vegan mac and cheese
This plant-based mac and cheese dinner is flavorful and cheesy, despite being dairy-free and vegan. Enjoy it with your favorite sauce, such as hot sauce or ketchup.
Prep Time
25
minutes
mins
Cook Time
10
minutes
mins
Total Time
35
minutes
mins
Course:
Main Course, Side Dish
Cuisine:
American, Comfort Food
Keyword:
cashews, chickpea noodles, chickpea pasta, nutritional yeast, pasta, tahini
Servings:
4
Servings
Calories:
100
kcal
Author:
Jen deHaan
Ingredients
1
box
chickpea pasta
such as Banza, pictured here
1/4
cup
raw cashews
soaked
1/4
cup
white beans
cooked or canned
1/2
cup
plant-based milk
such as cashew or almond milk
2
cloves
garlic
1/6
cup
nutritional yeast
2
tbsp
parsley
1
tbsp
tahini
1
tbsp
lemon juice
1
tsp
turmeric
1
tsp
hot sauce
optional, more to taste
1/2
tsp
pepper
Instructions
Cook the chickpea pasta according to the directions on the package. Drain/rinse when finished cooking, and return to the pot.
Blend the soaked cashews, beans, and plant-based milk in a high-speed blender, such as a Vitamix.
Add the rest of the seasonings, and continue blending until smooth.
Combine the sauce and noodles in the pot, and reheat until warm.
Serve and enjoy!
Notes
Serve with ketchup or hot sauce.
Nutrition
Calories:
100
kcal
|
Carbohydrates:
8
g
|
Protein:
4
g
|
Fat:
6
g
|
Saturated Fat:
0
g
|
Cholesterol:
0
mg
|
Sodium:
76
mg
|
Potassium:
194
mg
|
Fiber:
1
g
|
Sugar:
0
g
|
Vitamin A:
160
IU
|
Vitamin C:
5.4
mg
|
Calcium:
61
mg
|
Iron:
1.6
mg