Vegan Jalapeño Chickpea Mac and Cheese Pasta {Gluten Free}

cottercrunch.com

Audra

16 oz ( 2 boxes) chickapea shells (see notes for link to product)

8 to 10 c water

pinch of sea Salt

2 sliced jalapeños. Keep seeds if you want extra spicy.

1 can (15 oz) chickpeas (drained)

½ tsp paprika

½ tsp chili powder

¼ tsp garlic salt

2 to 3 tbsp olive oil or avocado oil (divided)

Pinch of cumin

1 to 2 tsp tsp garlic minced (divided)

¼ to ½ tsp each salt salt/pepper (divided)

subheading: For the cheese sauce:

¾ c coconut or almond milk plus ¼ cup broth or water (add more if you need to thin out sauce)

¾ c nutritional yeast

1 tbsp gluten free flour or potato/tapioca starch

Cilantro and crushed red pepper to garnish.

Optional 2 tbsp taco sauce or Tabasco.

Extra nutritional yeast if desired (see notes)

For thicker vegan cheese sauce, you can also just use my Vegan Con Queso Cheese (see notes)

Directions at cottercrunch.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer