There are two things you guys have requested when it comes to recipes: more savory dishes, and simple ingredients lists.
Well, ask and you shall receive!
I’m in the middle of building out my Waffle Cookbook, and I’ve been trying really hard to create gluten-free/vegan options for each recipe. It has proven quite the challenge, but in doing so, I’ve learned that many of you out there have these dietary restrictions…
And, because I’m a man of the people, I wanted to try my hand at creating another recipe that suits these needs!
Now, I don’t eat many vegan alternatives, but I’ve heard that a lot of vegan mac & cheese is absolutely terrible. Well, I am proud to say that this one is not! As a non-vegan, I enjoyed this meal almost as much as my normal mac & cheese.
As always, I want to give you guys a few quick notes on this recipe before we dive in:
While the ingredients list is very short, the choices of ingredients are very important. Nutritional Yeast is an absolute must- that is where the cheese flavor is going to come from! The other main ingredient in creating the “cheese sauce” is hummus. It sounds crazy, but it works. Head on down to the notes below this recipe to see exactly what kind of hummus I recommend.
Also, I add sriracha to my mac & cheese. Always. I added it as an optional ingredient, but if you like spicy, it’s the perfect compliment!
- 4 oz Banza Chickpea Pasta
- 1/3 cup Milk of Choice (I use Silk Protein)
- 2 tbsp (10g) Nutritional Yeast
- 4 tbsp (60g) Flavored Hummus of choice (preferred options in notes below)
- 5g Sriracha (Optional but recommended)
- 1/2 tsp Garlic Powder
- Salt & Pepper to Taste
- Bring water to boil in a small saucepan and add your chickpea pasta. Cook based on the instructions on the package, as different shapes sometimes require different cook times.
- In a separate saucepan, whisk together your hummus, nutritional yeast, garlic powder, and sriracha.
- While whisking, slowly add in your milk to thin it out. You can add more or less milk depending on how thick you’d like your “cheese” sauce to be. Add a few dashes of salt & pepper to taste.
- Put your sauce over low heat, stirring occasionally. You only need the sauce to heat up and thicken slightly, but it shouldn’t take more than 5 minutes.
- When your pasta is done, drain and rinse (chickpea pasta tends to leave residue) and then add directly to your sauce.
- Mix everything together, transfer to a bowl, and enjoy!
Nutrition InformationYield 2 Serving Size 1 Bowl (1/2 Recipe)
Amount Per Serving Calories 280Total Fat 7.5gCarbohydrates 39.5gFiber 10gSugar 7gProtein 20.5g
- The hummus you choose for this recipe is important. Regular hummus will work, but the extra flavor and color from flavored hummus will work wonders. I used a “Tomato & Basil” hummus from Trader Joe’s, and I really enjoyed it. Trader Joe’s also carries a “Buffalo Style” hummus, which would work great for this. If Trader Joe’s isn’t an option, see what your local store has- but something like a roasted red pepper hummus would also work.
- I love Silk’s Protein Almond/Cashew Milk not only for the added protein, but the flavor & thickness. If you want to use another milk, I would stick with cashew or coconut milk. Almond milk may still work, but it’s typically not as thick and rich as the other two.
- Feel free to add more nutritional yeast if you want a “cheesier” flavor and added protein.
- If you want to add a little more of a cheesy consistency, you can add vegan shredded cheese to your sauce and melt it all together.
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