Yield: 4
Vegan Pimiento Cheesy Mac
This pimiento cheese sauce is so delicious you’ll want to lick the bowl! Chickpeas form the base of the luscious sauce, which gets seasoned with cheesy-tasting nutritional yeast, mustard, garlic powder, cayenne, and pimiento peppers. Feel free to use any shape of pasta you have on hand, but classic elbow noodles will really dial up the comfort factor of this quick and easy dish.
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Ingredients
- 1 cup chickpeas, canned, undrained
- 1/3 cup nutritional yeast
- 1/2 tsp dry mustard
- 1/4 tsp garlic powder
- 1/8 tsp cayenne pepper
- 3/4 cup almond milk, unsweetened, or sub plant based milk
- 1/2 cup scallions
- 1/2 cup pimientos, canned, drained
- 12 oz macaroni, chickpea or red lentil
- salt and pepper to taste
- 1/4 cup parsley, freshly chopped
Instructions
- For sauce, in a blender or food processor combine the first five ingredients (through cayenne). Cover and blend until smooth and creamy, gradually adding plant-based milk. Stir in scallions and pimientos.
- Cook macaroni according to package directions. Reserve ½ cup of the pasta cooking water; drain pasta. Return pasta to pot. Stir in sauce; stir in as much of the reserved pasta cooking water as needed to make creamy. Season with salt and black pepper. Sprinkle with parsley.
Notes
Tip: Saving some of the starchy pasta cooking water to stir in with the sauce is the secret to making this dish extra creamy.
Nutrition Information:
Yield:
4Serving Size:
1 gramsAmount Per Serving: Calories: 417Total Fat: 3gSaturated Fat: 0.4gUnsaturated Fat: 2gSodium: 77mgCarbohydrates: 79gFiber: 8gSugar: 5gProtein: 18g
