What’s better than mac and cheese? Mac and queso! We love to use Chickapea pasta and Mother Raw Spicy Vegan Queso to create yummy and customizable mac and queso dishes like this Mexican style one. Chickapea is vegan, gluten free, made with 100% organic chickpeas, and one box contains 27 grams of plant protein! This creamy and spicy mac and queso is seriously drool-worthy.
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- 1 box of Chickapea pasta
- 1 jalapeno pepper
- 1 red pepper
- 1-2 stalks of green onion
- Mother Raw Spicy Vegan Queso
- Optional: cashew cream to drizzle on top (combine 1 cup cashews, 1 ½ plant milk, 1 tbsp lemon juice, 2 tbsp nutritional yeast, 2 cloves fresh or 2 tbsp powdered garlic, and a dash of salt and pepper)
Bring water to a boil and add salt. Add Chickapea pasta to salted boiling water and cook for 6-10 minutes. While your pasta is cooking, dice your red pepper, jalapeno, and green onion. Once the pasta is cooked, strain and rinse in warm water. Place the pasta in a serving bowl with the diced red pepper. Next, spoon in as much Spicy Vegan Queso as desired, mix, then garnish with jalapeno and green onion. You can even drizzle some cashew sour cream on top or load up with more veggies!
To create the cashew sour cream, in a blender combine: 1 cup cashews, 1 ½ plant milk, 1 tbsp lemon juice, 2 tbsp nutritional yeast, 1-2 cloves fresh or 1-2 tbsp powdered garlic, and a dash of salt and pepper. Blend until smooth and drizzle on top of your mac and queso!