Subscribe now

Subscribe today and receive a FREE GIFT:
Two bottle starter box from Splosh, worth £9.95

Issue-31-Digital-72dpi WEB

Buffalo Chickpea Mac ‘n’ Cheeze from Vegan Bowl Attack

A recipe for vegan mac and cheese from ‘Vegan Bowl Attack: More than 100 One-Dish Meals Packed with Plant-Based Power’ by Jackie Sobon.

Serves 4

 

 

 

Ingredients

Buffalo chickpeas

  • 425g (15oz) chickpeas, rinsed and drained
  • 60 ml (¼ cup) of vegan buffalo sauce, plus 1 to 2 tbsp extra

Cheezy cheddar Sauce (makes 430g or 2 cups)

  • 140g (1 cup) raw cashews, soaked in warm water for 30 minutes
  • 225 ml (1 cup) water
  • 15g (¼ cup) nutritional yeast
  • 1 tbsp tapioca starch
  • 1 tbsp tomato paste
  • 1 tbsp coconut vinegar or apple cider vinegar
  • 2 tsp onion powder
  • 1½ tsp Dijon mustard
  • 1 tsp sea salt
  • Pinch of ground turmeric

For the mac ‘n’ cheeze:

  • 230g (2½ cups) shell or other small pasta (gluten-free, if necessary)
  • 430g (2 cups) Cheezy Cheddar Sauce
  • Pinch of salt
  • 1 tbsp vegan butter (optional)
  • Unsweetened non-dairy milk, if needed
  • 90g (2 cups) chopped romaine lettuce
  • 1 stalk of celery, chopped

Irresistible ranch dressing (makes 420g or 1 3/4 cups)

  • 140g (1 cup) raw cashews, soaked in warm water for 30 minutes
  • 160 ml (2/3 cup) unsweetened soy-free nondairy milk
  • 60 ml (1/4 cup) water
  • 2 tbsp white vinegar
  • 1 tbsp lemon juice
  • 1¾ tsp onion powder
  • 1¼ tsp salt, or to taste
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • ¼ tsp agave nectar
  • ¼ tsp freshly ground black pepper
  • 1/8 tsp dried dill

Assembly

  • Vegan buffalo sauce, for drizzling
  • 120g (1/2 cup) Irresistible Ranch Dressing

 

TOP TIP: If you cannot find vegan buffalo sauce, combine 60ml (1/4cup) vinegary hot pepper sauce with 1 tbsp vegan butter

 

Method

  1. To make the buffalo chickpeas, preheat the oven to 190°C (375°F, gas mark 5) and line a baking sheet with parchment paper
  2. Toss the chickpeas with the 60ml buffalo sauce until they are evenly coated then spread them out on the baking sheet
  3. Bake for 12 minutes and then carefully roll them around with a spoon to get the other side crispy. Bake for another 12 to 15 minutes and then place them back in the bowl and toss the remaining 102 tbsp buffalo sauce. Set aside.
  4. Prepare the cheezy cheddar sauce: drain and rinse the cashews and place them in a blender along with the remaining ingredients. Blend until completely smooth, adding more water if the sauce seems too thick
  5. Transfer to a saucepan over medium-low heat, bringing it to a low simmer and stirring frequently to prevent clumping. Once the starch has broken down and the sauce has thickened slightly, about 3 to 5 minutes, remove from the heat
  6. Transfer any unused sauce to an airtight container and store in the refrigerator for up to 2 weeks
  7. To prepare the irresistible ranch dressing, drain and rinse the cashews and place them in a blender along with the remaining dressing ingredients. Blend until completely smooth. Add more water is the dressing is too thick since it will continue to thicken in the refigerator
  8. Transfer unused dressing to an airtight container and store in the refrigerator for up to 2 weeks
  9. To make the mac ‘n’ cheeze, cook the pasta according to the instructions on the package and then drain and rinse with cool water
  10. Place the pasta back in the pot and set the heat to medium-low
  11. Add your cheezy cheddar sauce, salt and vegan butter (if using) to the pot and stir until the pasta is evenly coated. Add more non-dairy milk if you would like a thinner sauce and season with more salt if necessary
  12. Toss the romaine and celery in with the pasta just before serving
  13. To assemble your meal, place about 60g (1/4 cup) of the chickpeas on top of each mac ‘n’ cheeze serving and drizzle with a little extra buffalo sauce and a generous amount of the irresistible ranch dressing

 

Nutrition (per 100g)

235 kcal | 12.0g fat | 2.3g saturates | 1.9g sugars | 0.3g salt | 9.7g protein

 

Leave a Comment





Advertisement

Join the Vegan Life Newsletter

We will keep you updated with the latest vegan news and interesting items.