EASY 2-CHEESE VEGAN MAC n CHEESE (GF)
Get your tastebuds ready and prepared to be delighted by this easy homemade vegan and gluten-free macaroni and cheese. This recipe incorporates two vegan cheese ingredients for a creamy vegan cheese sauce mac n cheese loaded with crisp broccoli and topped with garlicky gluten-free chickpea crumbs. You can stick this in the oven for a baked macaroni casserole, but you can also just top individual portions with the chickpea crumb topping.
While I eat traditional pasta occasionally out at restaurants, at home I always use Banza wheat-free chickpea pasta. It’s gluten-free, non GMO, high-protein, lower carb, and is the closest you can get to real pasta texture using an alternative. It pairs particularly well with creamy sauces like this one.
If you have MALK nut milkavailable at your local grocer (it is available at Whole Foods nation-wide), I highly recommend this. It is the only brand that is just like homemade nut milk, and it’s the only store-bought nut milk I use as it has no fillers, no gums, no oils. It’s also organic, soy-free and cold-pressed. The best.
WHAT YOU’LL NEED:
1 box of Banza gluten-free chickpea pasta
1C MALK unsweetened almond milk
1C Daiya vegan cheese shreds (any flavor, I like Cheddar)
1/3C Kite Hill vegan cream cheese (you can make the recipe without this, but it’s even better with)
1T garlic powder
2tsp. good mustard
2 organic broccoli crowns, rinsed and cut into pieces
1T olive oil
1tsp garlic powder
1tsp sea salt
LET’s DO THIS:
In a large pot, bring enough water to boil to cook the entire box of Banza.
On the baking sheet for a toaster oven, toss the chickpea “bread”crumbs, 1tsp garlic powder, 1tsp salt, and 1T olive oil until combined. Toast on the lowest setting, then set aside.
In a medium saucepan combine the MALK and Daiya cheese shreds and heat on low, whisking until smooth. Add the Kite Hill vegan cream cheese, and continue whisking until well combined.
Add the nutritional yeast, mustard, and garlic powder and whisk until smooth. Taste, and then add salt if needed (I find the Daiya has enough). Allow to sit on low/medium heat and simmer while some of the liquid evaporates. As the liquid evaporates the sauce should thicken and become cheesy.
While the cheese sauce is thickening, prepare the Banza according to packaging directions, and also steam your broccoli lightly, and then chop into small, bite-sized pieces.
Remove thickened cheese sauce from heat and add any additional salt and some fresh pepper to taste.
Drain the Banza, add the chopped broccoli to the pasta pot along with the drained pasta, and toss with the vegan cheese sauce until evenly coated.
You can serve in individual dishes with the chickpea crumbs sprinkled on top, or place in a large skillet, top with the chickpea crumbs, and bake at 350 for 10 minutes for a mac n cheese casserole.