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I feel like this barely counts as a recipe because it requires only two ingredients: Banza Chickpea Pasta and Heido Ho Creamy plant-based “cheeze.”
For someone like me who can eat neither gluten nor dairy, finding a good substitute for a traditional bread-and-cheese food that’s actually satisfying is like finding the Holy Grail. To make this find even better, it’s also super quick and easy to make. This is going straight into my weeknight supper rotation.
I bought both products at Whole Foods, although the Banza Chickpea Pasta is also available from Amazon. Personally, I prefer chickpea-based GF pasta over rice-based; I find it to be pleasantly chewy and never mushy.
It really took me only about 15-minutes to make this mac and cheese. I brought a large pot of water to a boil with a little olive oil and salt, and then cooked two 8-ounce boxes of the pasta for 11 minutes, which is the maximum time suggested. After draining it I put it back in the pot, stirred in the entire 10-ounce container of “cheeze,” and then put on the lid and let it sit while I set the table. Then I stirred it again and served it up.
Two 8-ounce boxes of the pasta is eight servings, and one 10-ounce container of the “cheeze” is 10 servings, but I found these proportions worked perfectly to produce eight cups of mac and cheese. I ate two cups of it for lunch, and then divided the remainder into three 2-cup servings for later in the week. It will be perfect for either brown-bag lunches or quick suppers. A 1-cup serving would make a good side portion in a larger meal.
It’s important to note that the label on the Heidi Ho Creamy plant-based “cheeze” recommends that it be eaten within a week of opening. I don’t see that as being a problem because I think the leftovers are going to go quickly.