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Buffalo Chickpea Mac n Cheese - Creamy Mac ‘n’ Cheese paired with Buffalo-roasted chickpeas, crunchy romaine and a delicious ranch-style sauce!
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Buffalo Chickpea Mac n Cheese

Creamy Mac 'n' Cheese paired with Buffalo-roasted chickpeas, crunchy romaine and a delicious ranch-style sauce!
Course Dinner, Entree
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Author Jackie of Vegan Yack Attack

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!