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Chickpea Mac and Cheese Recipe

A creamy vegan mac and cheese powered by chickpeas, creating a rich, protein-packed sauce with real comfort appeal.

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 405
Ingredients Method Notes

Ingredients
  

  • Pasta elbow or shells: 300 g
  • Cooked chickpeas: 1½ cups 250 g
  • Unsweetened plant milk: ¾ cup 180 ml
  • Nutritional yeast: 4 tablespoons
  • Olive oil: 1 tablespoon
  • Garlic powder: 1 teaspoon
  • Onion powder: ½ teaspoon
  • Mustard powder: ½ teaspoon
  • Turmeric powder: ¼ teaspoon
  • Salt: 1 teaspoon
  • Black pepper: ½ teaspoon
  • Lemon juice: 1 tablespoon

Method
 

  1. Cook pasta in salted water until al dente, then drain and set aside.
  2. Add chickpeas, plant milk, nutritional yeast, lemon juice, oil, and spices to blender.
  3. Blend until completely smooth and creamy.
  4. Transfer sauce to a saucepan and warm gently for three minutes.
  5. Add cooked pasta and stir until evenly coated.
  6. Adjust seasoning and serve warm.

Notes

Nutritional Values (Per Serving)

  • Calories: 405 kcal
  • Total Fat: 9 g
  • Saturated Fat: 1.3 g
  • Carbohydrates: 52 g
  • Fiber: 9 g
  • Protein: 21 g

Vitamins & Minerals (Per Serving, % DV)

  • Iron: 26%
  • Folate: 40%
  • Magnesium: 22%
  • Phosphorus: 28%
  • Vitamin B6: 20%

Additional Notes / Tips

  • Add smoked paprika for attitude.
  • Blend longer for extra silkiness.
  • Best enjoyed hot, confident, and without explaining chickpeas to anyone.