Macaroni and Cheese has always been one of my guilty pleasures. It was my favorite dorm food in college, one of my favorite treats growing up, and is still one of my favorite meals. Since I love it so much, I knew I needed to make a version of it that was legitimately healthy. This recipe hits the spot, and leaves me feeling great afterwards. Even better, this recipe is nut free! Since it’s dairy free, nut free, and oil free, it’s perfect to share with any of your loved ones. My favorite way to serve it is on chickpea pasta – it makes such a delicious healthy meal!
If you’re craving a creamier Mac and Cheese, try my Baked Macaroni and Cheese! It’s made with a cashew based sauce, and is incredibly creamy and delicious.
This recipe can be made with either canned chickpeas or canned cannellini beans. I like it both ways, but I prefer it with cannellini beans. The chickpeas make a nice thick sauce, but you do get a bit of a chickpea taste.
Have you tried this recipe? Please let me know what you thought in the comments below!
Healthy Vegan Mac and Cheese (Vegan, Gluten Free, Oil Free, Flour Free):
- 2 medium carrots chopped
- 1/4 cup hemp hearts
- 1 cup canned chickpeas or cannellini beans* drained and rinsed
- 1/4 cup nutritional yeast
- 1/2 teaspoon garlic granules
- 1/2 teaspoon Kosher salt
- 3/4 cup water
Bring a small pot of water to a boil. Boil the chopped carrots until fork tender (about 6 minutes). Drain the carrots.
Combine the boiled carrots, hemp hearts, canned chickpeas or cannellini beans, nutritional yeast, garlic granules, Kosher salt, and water in a blender. Blend until completely smooth.
Toss over cooked macaroni noodles and serve warm.
*I prefer this with cannellini beans, but it will work with either cannellini beans or chickpeas.