Buffalo Chickpea Mac ‘n’ Cheese
1- 15 oz. Can of Cooked Chickpeas, Drained & Rinsed
¼ C. Your favorite Buffalo Sauce + 1-2 T. Extra
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
½ tsp. Onion Powder
½ tsp. Garlic Salt
¼ tsp. Dried Parsley
Pinch of Dried Dill
Pinch of Black Pepper
Pinch of Salt (if you’d like)
2½ C. Dried Pasta + Water for Boiling
1 Tube Cheddar Teese
¾-1 C. Non-Dairy Milk
Optional: Pinch of Salt
Optional: 1 T. Vegan Butter
2 C. Romaine Lettuce, Chopped
Optional: 1-2 Stalks of Celery, Chopped
Preheat your oven to 375ºF. Toss the chickpeas in the ¼ 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.
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.
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.
When you’re ready to serve, toss the romaine (and optional celery) in with the mac ‘n’ cheese then plate immediately. Place roughly a ¼ C. of chickpeas on top, then drizzle with a little extra buffalo sauce and a generous drizzling of the ranch sauce.