Vegan Cheddar Shells
Chickpea mac nâ cheese. But this time? Vegan. Technically, ya... this mac n' cheese doesnât have any âcheese.â But tell that to your taste buds after you crush a whole box. We start with elbows, made (of course, Ă la Banza) from chickpeas. What do you get when you pair those âbows with a sauce that's rich, cheesy, and dairy-free? A dinner you could eat every day of the week, thatâs 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, Vegan Natural Flavor, Onion, Garlic.
- Vegan butter isnât 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 vegan 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 Vegan Cheddar Shells
Step 1
Bring a medium pot of water to a rolling boil (about 6 cups). Add Banza, stir, and reduce to a simmer.
Step 2
Cook to desired firmness, stirring frequently, about 7-8 minutes (expect foam).
Step 3
Strain, rinse with water, and return Banza to warm pot.
Step 4
Add ½ cup unsweetened dairy-free milk, then sprinkle cheese overtop. Mix well and enjoy! (Optional: Add 2 tbsp vegan butter for a richer flavor).
How Banza Mac Stacks Up
Made from
Chickpeas
Better for your taste buds. And the planet. And, well... you!
Full of the
Good stuff
Protein? Tons. Fiber? Yup. Carbs? Less. Gluten? Nope.
Most importantlyâŚ
Delicious
Tastes like the mac you know and love.
Related Recipes
Customer Reviews
Shop our other products
