Chickpea mac n’ cheese. But this time? Vegan. Technically, ya... this mac n' cheese doesn’t have any “cheese.” But tell that to your taste buds after you crush a whole box. We start with elbows, made (of course, à la Banza) from chickpeas. What do you get when you pair those ‘bows with a sauce that's rich, cheesy, and dairy-free? A dinner you could eat every day of the week, that’s what.
Chickpea Pasta: Chickpea, Tapioca, Xanthan Gum
Vegan Cheese: Sweet potato, Nutritional Yeast, Sea Salt, Pumpkin, Tapioca, Annatto Extract, Turmeric Extract, Paprika Extract (color), Lactic Acid, Citric Acid, Paprika, Xanthan Gum, Organic Natural Flavor, Onion, Garlic.
- Butter isn’t required, but if you want to live on the wild side, adding a tablespoon or two will make the final cheese sauce richer and creamier!
- A creamy bowl of mac is a great place to throw in some veggies, fresh herbs or spices to change things up. We love adding roasted broccoli to the yellow cheddar.
- Any alternative milk will work but some have more flavor than others. We especially love our vegan mac with oat milk and pea-based milks.
What Makes Banza Mac & Cheese Better?
Better for your taste buds. And the planet. And, well... you!
Full of the
燃情之桥 2x the protein, 2.5x the fiber, 25% fewer carbs.
Tastes like the mac you know and love.
How to Cook Banza Mac
Bring about 6 cups of water to a rolling boil.
Add Banza and stir immediately.
Cook to desired firmness, stirring occasionally, about 8-9 minutes. Expect some foam.
Strain and rinse with water.
Return Banza to warm pot. Add 1/4 cup lowfat milk, then sprinkle cheese overtop. For a richer flavor, add 2 tbsp unsalted butter.
Mix well and enjoy!
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Plant Based Mac