I've been dying for mac n cheese but just couldn't bring myself to cheat. After coming across a forgotten jar of nutritional yeast and box of Banza pasta in the way back of the cupboard, I decided I could make my own vegan, gluten free version.
Banza is one of my new favorite things. It's a gluten free, grain free pasta made from chickpea flour and tapioca starch. As a former lover of all things pasta, I love it. So far, it's my favorite alternative pasta. (This post is not sponsored - I just like to share good things when I find them.)
Makes 2 large servings.
Almost Mac + Cheese
1 stalk broccoli, peeled, chopped
6oz banza pasta
1 cup cashew milk
1/2 cup nutritional yeast flakes
1/2 teaspoon arrowroot powder
1/4 teaspoon mustard powder
1 teaspoon apple cider vinegar
s + p
dash of Worcestershire, optional (not vegan or vegetarian)
Boil a pot of water. Add broccoli. Blanche for 2 minutes. Drain. Set aside.
Boil a pot of water and cook pasta until al dente, about 8 minutes. Drain and set aside.
In a pot, whisk cashew milk, yeast flakes, arrowroot, mustard powder and nutmeg over medium high heat. Add pasta and broccoli, stirring until thickened and hot. Add vinegar. Season with salt and pepper. Stir in Worcestershire if using.