Buffalo Chickpea Mac n Cheese
Creamy Mac 'n' Cheese paired with Buffalo-roasted chickpeas, crunchy romaine and a delicious ranch-style sauce!
Servings 4
Ingredients
Roasted Chickpeas
- 1- 15 oz . Can of Cooked Chickpeas Drained & Rinsed
- 1/4 C . Your favorite Buffalo Sauce + 1-2 T. Extra
Ranch Sauce
- 3 T . Vegan Mayo
- 2 T . Plain Vegan Yogurt
- 2 T . Raw Cashews Soaked for 30 mins or more
- 1 T . Non-Dairy Milk
- 1 tsp . Lemon Juice
- 1/2 tsp . Onion Powder
- 1/2 tsp . Garlic Salt
- 1/4 tsp . Dried Parsley
- Pinch of Dried Dill
- Pinch of Black Pepper
- Pinch of Salt if you'd like
Pasta
- 2 1/2 C . Dried Pasta + Water for Boiling
- 1 Tube Cheddar Teese
- 3/4-1 C . Non-Dairy Milk
- Optional: Pinch of Salt
- T Optional: 1 . Vegan Butter
Instructions
Roasted Chickpeas
- Preheat your oven to 375ºF. Toss the chickpeas in the 1/4 C. of Buffalo Sauce until they are evenly coated. Spread them out on a baking sheet that is lined with parchment paper.
- Bake for 12 minutes, and carefully roll them around with a spoon to get the other side crispy. Bake for another 12-15 minutes, then place them back in the bowl and toss with the extra 1-2 T. of buffalo sauce. Set aside.
Ranch Sauce
- Place all ingredients in a blender and puree until completely smooth. This may take a couple of times of pushing the ingredients around, or adding another tablespoon of non-dairy milk.
- Pour into a cup or squirt bottle and set aside.
Pasta
- Cook your pasta according to the instructions on the package, then drain and rinse with cool water.
- Place the noodles back in the pot and set the heat to low-medium. Add the Cheddar Teese, non-dairy milk, salt and margarine to the pot and stir until melted and evenly coated.
- Add more non-dairy milk if you'd like a creamier sauce.
Serving
- When you're ready to serve, toss the romaine (and optional celery) in with the mac 'n' cheese then plate immediately. Place roughly a 1/4 C. of chickpeas on top, then drizzle with a little extra buffalo sauce and a generous drizzling of the ranch sauce.
- Enjoy!