Macaroni and Chickpea Cheese (nut-free)

Chickpea cheese is the best I’ve come up with so far. Vegan mac and cheese. Yum. I hardly made it through the pictures without eating the whole thing. It’s nut free, creamy, rich, easy, fast, healthy, loaded with protein, fiber, and good fats. The cheesy consistency has a little bit of a kick and can go on pretty much anything as a spread, sauce, or a dollop. You could be having this in a half hour if you start now. Don’t think about it, just do it.

We never had mac and cheese growing up as that was more of an American thing, so I only first started eating it after I turned vegan. I remember as a child that a neighbor brought a big baked mac and cheese dish to our house for Christmas and my parents looked at it a bit stunned. They were gracious but it wasn’t anything they would actually eat. The neighbors were obviously not Italian. We had pasta and pecorino and olive oil most the time, but liquid orange cheese on pasta? Velvet? Oh no, that was a sacrilege. They kindly accepted and fed it to the dogs later. Italians rarely trust food outside of their home, and my father especially is one of those types. Anyway, vegans LOVE their mac and cheese because we love to experiment with the textures of creamy vegan cheese blends. And of course, we love pasta because it is the world best and cheapest naturally vegan food. I wish the whole world could just live on pasta, veggies, and lentils. One of these days soon I hope.

Top this with some of my Vegan Parmigiano.

Macaroni and Chickpea Cheese (nut free)

Macaroni and Chickpea Cheese (nut-free)

Yields: 1-2 servings

  • 1 box pasta any variety (I used large shells)
  • save the pasta water
  • Chickpea Cheese
  • 1 can chickpeas, strain the liquid and put to the side
  • 1/4 cup tbsp nutritional yeast flakes
  • 1/4 cup olive oil
  • 2 tbsp raw sesame seeds
  • 1 clove garlic
  • 3 tbsp of the canned chickpea liquid (called aquafaba)
  • 1 tsp dijon mustard
  • 2 tsp maple syrup, agave, or sugar
  • 2 tsp lemon juice
  • 1 tsp apple cider vinegar
  • 2 tsp salt
  • 1 tsp paprika
  • 1 tsp pepper
  • top with capers and lemon slices

Cook the pasta with a tbsp of oil and a tbsp of salt.

Blend all ingredients very well in a blender or food processor. Make sure everything got pureed, and if you need to add some liquid (more aquafaba, leftover pasta water, or unsweetened vegan milk) only add a tbsp at a time. You will want it as thick as it can be so if you have to shut the blender or processor off and scrape everything down to the blades a few times then do that. Eventually it will become liquid.

Save the pasta water after straining the pasta. Put the pasta in a warm skillet with 6 tbsp of the pasta water. Put the heat on low just to get the pan warm and blend the pasta and cheese, 2 minutes. Pour the cheese on top and gently toss, if you need a little more pasta water then add it a tbsp at a time, stirring all the while.

Top with capers and lemon.

  • Total time: 30 minutes
Macaroni And Chickpea Cheese (nut Free) 1
Macaroni And Chickpea Cheese (nut Free) 3
Macaroni And Chickpea Cheese (nut Free)

Trackback from your site.

Leave a comment

Sign up for occasional recipes sent straight to your inbox

2017 © beautifulvegankitchen. All Rights Reserved.