CLASSIC MAC ‘N CHEESE

INGREDIENTS

Ingredients are also listed in the recipe itself

• 8 oz. Banza chickpea pasta (or pasta of your choice)

• One bag of shredded Violife cheddar cheese (or the vegan cheese of your choice — can also use 5 slices of Violife mature cheddar)

• 1 tablespoon vegan butter

• 1 cup oat milk

• 1 tablespoon nutritional yeast

• Generous pinch of salt & pepper

Optional

• Veggies of your choice — we recommend peas, spinach, or kale

RECIPE - SERVES 2

1. Cook 8oz (one box) of Banza chickpea pasta according to package instructions (or substitute with same amount of regular pasta or gluten-free pasta)

2. Once cooked, strain the pasta and set aside. Using the same pot (because who needs more dishes) over medium-low heat, bring one tablespoon of vegan butter and one cup of unsweetened plant milk to a simmer (Oatly and unsweetened soy milk work best), then add one package of shredded Violife cheddar cheese (or 5 slices of Violife mature cheddar cheese ripped into smaller pieces), and stir frequently over low heat until cheese has melted.

3. Add noodles back into the pot with the sauce, and stir before adding one tablespoon of nutritional yeast and a generous pinch of salt and pepper.

Note: You can also mix veggies into this and you’ll barely even taste them! We recommend peas, spinach, or kale which you can add directly to the pot until warmed through.