This gussied up mac and cheese is unlike any you’ve had before. In fact, it’s probably better—and it’s dairy-free!
Prep time: 15 mins Cook time: 45 mins Total time: 55 mins
Ingredients for Mac and Cheese
– 1- 15 oz. can of cooked chickpeas, drained & rinsed
– 1/4 cup of your favorite buffalo sauce + 1-2 tablespoons extra*
– 3 tablespoons vegan mayo
– 2 tablespoons plain vegan yogurt
– 2 tablespoons raw cashews, soaked for 30 mins or more
– 1 tablespoon non-dairy milk
– 1 teaspoon lemon juice
– 1/2 teaspoon onion powder
– 1/2 teaspoon garlic salt
– 1/4 teaspoon dried parsley
– pinch of dried dill
– pinch of black pepper
– pinch of salt to taste
– 2 1/2 cups dried pasta + water for boiling
– 1 cup non-dairy cheddar cheese shreds (try So Delicious or Parmela)
– 3/4-1 cup non-dairy milk
– salt to taste
– optional: 1 tablespoon non-dairy butter (try Earth Balance or Miyoko’s)
– 2-3 leaves romaine lettuce, roughly chopped into bite-sized pieces
– 2 stalks of celery, diced
1. Preheat your oven to 375ºF. Toss the chickpeas in 1/4 cup of buffalo sauce until they are evenly coated. Spread them out on a baking sheet that is lined with parchment paper.
2. Bake for 12 minutes then carefully roll them around with a spoon to get the other side crispy.
3. Bake for another 12-15 minutes, then place them back in the bowl and toss with the extra 1-2 tablespoons of buffalo sauce. Set aside.
1. Place all ingredients in a blender and purée until completely smooth. You may need to add another tablespoon of non-dairy milk.
2. Pour into a cup or squirt bottle and set aside.
1. Cook your pasta according to package instructions, then drain, reserving about 2 tablespoons of the pasta water.
2. Place the noodles back in the pot and set the heat to low-medium. Add the reserved pasta water, non-dairy cheese, non-dairy milk, salt, and butter to the pot and stir until melted and evenly coated.
3. Add more non-dairy milk if you’d like a thinner sauce.
1. When you’re ready to serve, toss the romaine (and optional celery) in with the mac and cheese then plate immediately. Place roughly a 1/4 cup of chickpeas on top, then drizzle with a little extra buffalo sauce and a generous drizzling of the ranch sauce.
*You can also make your own buffalo sauce with this recipe.
**You can use store-bought vegan ranch, such as Follow Your Heart.
***Short on time? Use a store-bought box of Mac n’ Cheese. Try Annie’s Organic Vegan Mac or Daiya’s White Cheddar Style Veggie Deluxe Cheezy Mac
Reprinted from Vegan Bowl Attack by Jackie Sobon. Page 116.
Tried this dairy-free mac and cheese and loved it? Check out our dairy-free recipes collection for more.