Can I Make Vegan Mac and Cheese without Milk?

Yes! The queso cheese sauce requires no milk or milk alternatives for an easy dairy-free recipe. Or, simply swap out the non-dairy milk for coconut milk or broth instead. Just keep in mind it may be runnier as a result!

Do I have to Use Chickpea Pasta?

For the best results, I recommend using DeLallo’s gluten-free pasta elbows or Chickapea pasta. However, if food allergies are not an issue, any pasta you prefer will work! Note: Some pastas absorb more sauce than others so you may need to add another tablespoon or 2 depending on the type of pasta used.

How Long will Chickpea Mac and Cheese Last?

Chickpea pasta is perfect for meal prep, because it will last in the fridge for 4-5 days if stored in an airtight container!

Can I Freeze this Recipe?

Yes, for easy meals, keep this mac and cheese in the freezer for 6-8 months. Or, just prep the cheese sauce, and make the noodles fresh when you’re ready to eat!

Vegan Jalapeño Chickpea Mac and Cheese Pasta {Gluten Free}

Description

This Vegan Jalapeño Chickpea Mac and Cheese is full of fiber and tons of flavor for a grown-up version of everyone’s favorite childhood recipe. Serve it warm for an easy side dish or add protein for a complete meal in less than 45 minutes!

Ingredients

Units Scale

2 sliced jalapeños, deseeded. Keep a few seeds intact if you want an extra spicy dish.
1 can (15 ounces) chickpeas, drained
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic salt or onion salt
3 Tablespoons olive oil or avocado oil (divided)
pinch of kosher salt/pepper (to taste)
16 ounce (2 boxes) gluten-free pasta shells
Water for boiling pasta
1/2 teaspoon garlic minced or 1/4 teaspoon garlic powder

For the cheese sauce: Makes around 1 cup

1 cup non-dairy milk
1/2+ cup vegetable broth or water (as needed depending on desired thickness)
2/3 cup to 3/4 cup nutritional yeast
1/2 teaspoon minced garlic or 1/4 teaspoon garlic powder
1–1/4 Tablespoon arrowroot starch or tapioca starch
Optional 2 teaspoons Tabasco or 1/4 teaspoon smoked paprika

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Instructions

Preheat oven 400F. Slice jalapeños 1/4-inch to 1/2-inch thick. Slice them too thin and they will cook faster than the time recommended.
Mix jalapeños, chickpeas, paprika, chili powder, cumin, garlic salt, salt/pepper, in a bowl with 1 Tablespoon oil. Spread on a baking sheet and bake at 400F for 15-20 minutes.
While that is baking, cook your pasta according to package directions. Tip – add 2 teaspoons salt to boiling water for better texture.
Once pasta is cooked, thoroughly drain and place pasta back into the pot. Toss 2 to 3 Tablespoons olive oil and 1/2 teaspoon minced garlic. Add in 1/4 teaspoon salt/pepper to taste. Keep the heat on low.
Cheese sauce with slurry: In another small saucepan, whisk together non-dairy milk with broth, nutritional yeast flakes, garlic, and arrowroot powder.
Bring to a quick boil, then reduce to low and stir continuously until a thickened “cheesy” sauce is formed. Add a few tablespoons more milk, for a thinner sauce is desired before adding to pasta.
Add this sauce to the pasta and mix together. If the pasta with sauce seems too dry, toss with 1-2 Tablespoons more olive oil.
Once jalapeños/chickpeas are done baking, add them to the pasta.
Stir gently to combine. Season with salt/pepper to taste, if desired, and garnish with cilantro.

Notes

Depending on the type of pasta you use, you may need to make more sauce. Some pastas absorb the sauce more than others.

For Nutritional Yeast I used Bob Red Mill

Arrowroot Starch substitute – Corn starch is not as nutritious as arrowroot starch but works well as a thickening agent in sauces.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: main, dinner
Method: stove
Cuisine: American

Nutrition

Serving Size: 1
Calories: 431
Sugar: 2.5
Sodium: 439.6
Fat: 8.5
Saturated Fat: 0.8
Unsaturated Fat: 1.1
Trans Fat: 3.3
Carbohydrates: 68.5
Fiber: 16.6
Protein: 26.8
Cholesterol: 0