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.
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