Chickpea Mac and Cheese
This ultra-creamy Chickpea Macaroni and Cheese packs 18g of protein per serving! A nut-free, kid-approved vegan comfort food staple that’s easy to meal prep and ready in under an hour.
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Forget the blue box and the heavy dairy slump. This Chickpea Mac and Cheese is the ultimate “have your cake and eat it too” meal—creamy, nostalgic comfort food packed with plant-based protein and fiber. Whether you’re looking for a kid-approved weeknight dinner or a post-workout meal that actually tastes like a hug, this silky, nut-free cheese sauce (made with a secret protein boost!) is about to become your new go-to.
If you’re craving high-protein plant-based comfort food that actually satisfies, this recipe delivers over 18 grams of protein per serving without any heavy dairy.
Watch How to Make this Mac & Cheese
Ingredients & Substitutions
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Pasta — I used whole wheat macaroni shells, but you can use regular, protein pasta, or even gluten-free macaroni. Sometimes when I’m feeling ultra-healthy, I will pour the cheese sauce over chickpea pasta.
- Chickpeas — Let’s keep things simple and use a 15-ounce can of chickpeas. If you prefer cooking chickpeas from scratch, substitute 1 3/4 cups of freshly cooked chickpeas.
- Carrot — To add color and nutrition, you’ll need a medium carrot, peeled and roughly chopped.
- Nooch — We’ll add nutritional yeast flakes to create the cheesy flavor.
- Lemon Juice — You can use freshly squeezed or bottled lemon juice.
- Seasoning — We’ll add garlic and onion powder. I frequently substitute dehydrated onions for onion powder. You can also add salt and pepper to taste.
- Saltiness — I add saltiness with a tablespoon of mild miso paste. You can substitute two teaspoons of soy sauce. Or you can use a teaspoon of salt.
- Olives — We’ll add some umami flavor thanks to olives. You’ll need three medium olives, just as long as they’re good and salty.
- Olive oil — We’re not done with the olives just yet. We’ll also use a couple of tablespoons of olive oil.
- Broth — You’ll need around 1 cup of vegetable broth. You can use regular or low-sodium vegetable broth.
- Starch — We need a starch to thicken the sauce. I used cornstarch, but you can substitute arrowroot powder if you’d like
- Breadcrumb Topping — I toast two slices of whole wheat bread as the oven is heating up. You can use any bread you prefer.
- Optional – You can add 2 to 3 beta carotene capsules to the sauce (while it’s in the saucepan) to add more color. I buy these capsules on Amazon and use them in vegan cheese.
The Magic Behind the Recipe
Chickpea-based sauces can sometimes feel grainy if not blended enough. For the silkiest sauce, blend the chickpeas while they are still warm, or use a high-speed blender like a Vitamix.
How to Make the Best Chickpea Mac and Cheese
While some recipes use cashews, this chickpea vegan mac and cheese stays low-fat and nut-free by using the natural creaminess of legumes.alA
- Bake two slices of bread (for the topping) in the oven as it’s preheating. The goal is to get them crisp and toasty (but not burnt).
- Cook the pasta according to the package directions. Reserve 1 1/2 cups of the cooking water, then strain the rest of the water and rinse the pasta.
- Transfer cooked macaroni to a baking dish.
- Combine chickpea cheese sauce ingredients in a blender. Pulse in short bursts to roughly break down the ingredients.
- Add the pasta cooking water and blend again until smooth.
- Pour the chickpea mixture into a saucepan over medium heat until it thickens.
- Pour the cheese sauce over the pasta and stir to combine.
- Break the toast into pieces and add it to a food processor along with the other topping ingredients.
- Pulse for 30 seconds and repeat until crumbs form.
- Pour the crumb mixture evenly over the top of the pasta in the baking dish and bake for 30 minutes.
Pro Tip: To make this a kid-friendly chickpea mac and cheese, blend the sauce until it’s perfectly smooth to hide those nutritious veggies from even the pickiest eaters.”.
Why You’ll Love This High-Protein Vegan Mac and Cheese
- SO Simple — Make the sauce and drizzle it over the noodles. You don’t have to make the breadcrumb topping, but you won’t regret it either!
- Protein-Packed — Looking for more plant-based protein? Serve chickpea sauce over protein noodles for a power-packed dinner!
- Cozy Redefined — Chickpeas? Carrots? Yes, this is healthy comfort food at its very finest!
- Nut-Free & Dairy-Free: Unlike many plant-based recipes that rely on cashews, this nut-free vegan mac and cheese gets its signature creaminess from blended chickpeas and carrots.
- Hidden Veggies: This healthy mac and cheese with hidden veggies uses a medium carrot to provide that classic golden-orange color naturally.
- Meal-Prep Friendly: Holds up better than traditional dairy mac when reheated.
- Gluten-Free Option: To transform this into a gluten-free chickpea macaroni and cheese, simply use your favorite GF pasta shells or even chickpea-based pasta for an extra fiber boost.
Meal Prep This Casserole
I’m a big fan of making a big pot or pan of food on the weekend so we can enjoy the leftovers throughout the week. Here’s how I meal prep this easy chickpea mac and cheese dish:
- Make the full recipe and bake it.
- Let it come to room temperature.
- Transfer half of it to a freezer-safe container (or containers) and freeze. Be sure to label your containers!
- Cover the rest of the dish and place in the fridge for immediate meals.
- When you’re ready to serve the frozen mac and cheese, transfer it to the fridge overnight or leave it on the counter for several hours. Then reheat in the microwave until heated through.
Tips for Reheating Mac and Cheese
Mac and cheese is notorious for drying out in the fridge. That ooey gooey cheese sauce solidifies, and it’s not easy to get it back! These are great tips for reheating mac and cheese. The concept of what I do for plant-based mac and cheese:
- Microwave: Add a portion of the mac and cheese to a plate you’ll be using to heat it up. Drizzle a tablespoon or two of plain plant-based milk on top. Obviously, vanilla plant-based milk or anything sweetened is not your go-to option here. Cook for 1 minute. It should be heated through, but if not, cook in 30-second increments until it’s the right temperature.
- Oven: Transfer servings of mac and cheese to a pan. Drizzle with a tablespoon or two of plant-based milk. Bake at 300°F/150°C until heated through.
Add-In Ideas for a Healthy Comfort Food Meal
- Roasted Broccoli or Cauliflower Florets: To make this a healthy mac and cheese with hidden veggies, cut florets into small, bite-sized pieces. If you add them to the sauce before baking, they will cook up perfectly tender and soak up all that creamy flavor.
- Savory Vegan Crumbles: For an extra protein boost and a meaty texture, stir in some homemade veggie crumble mixture. This is a budget-friendly way to make a high-protein plant-based comfort food even more filling.
- Roasted Root Veggies: Want to mix things up? Add a batch of roasted zucchini or peppers directly to the pasta as it bakes to add deliciousness to every bite.
- Cubed Sweet Potatoes: For a slightly sweet contrast, wash and peel a sweet potato and cut it into small cubes. These cubes become soft and tender in the oven, pairing beautifully with the smoky nutritional yeast in the sauce.
- Kid-Friendly “Green” Mac: Stir in a handful of baby spinach just before serving. The heat from the pasta will wilt the greens instantly, making it a simple kid-friendly chickpea mac and cheese win.
How to Store and Reheat Chickpea Macaroni and Cheese
Store leftovers in an airtight container in the fridge for up to 5 days. You can also freeze leftovers in a freezer-safe container for up to 2 months.
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Vegan Chickpea Mac and Cheese
Ingredients
Pasta
- 3 cups macaroni noodles (regular, whole wheat, or gluten-free)
Chickpea Cheese Sauce
- 15 oz can chickpeas (substitute 1 3/4 cup freshly cooked chickpeas)
- 1 medium carrot, peeled and roughly chopped
- ½ cup nutritional yeast flakes
- ¼ cup lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon mild miso paste (substitute 2 teaspoons soy sauce)
- 2 tablespoons olive oil
- 1 ¼ cup vegetable broth
- 2 tablespoons cornstarch
- salt and pepper to taste
Breadcrumb Topping
- 2 slices whole wheat bread
- ½ teaspoon garlic powder
- 1 teaspoon nutritional yeast flakes
- 1 teaspoon mild miso paste (add up to 1/4 teaspoon salt if you prefer it saltier)
- 1 tablespoon olive oil
Instructions
- Preheat oven to 350°F/175°C. Spray the bottom of a 9×12 pan with a light coating of vegetable cooking spray.
- Add the 2 slices of bread (for the topping) to the oven to toast them as the oven heats. Check them at 10 minutes to make sure they don't burn.2 slices whole wheat bread
For the Pasta:
- Cook the pasta according to the package directions. Reserve 1 ½ cups of the cooking water, then strain the rest of the water and rinse the pasta. Transfer to a 9×12 baking dish and use a spoon to distribute it equally across the pan (so it doesn't clump together). Set aside.3 cups macaroni noodles
For The Chickpea Cheese Sauce:
- Combine cooked chickpeas with chopped carrots, nutritional yeast flakes, lemon juice, garlic powder, onion powder, miso paste (or soy sauce), olive oil, vegetable broth, and cornstarch in a blender. Pulse in short bursts to roughly break down the ingredients. Scrape down the side of the blender jar, then pulse again, gradually increasing the speed. Add 1 ½ cups of the pasta cooking water and blend again until smooth. Give the sauce a taste and add salt and pepper as desired.15 oz can chickpeas, 1 medium carrot,, ½ cup nutritional yeast flakes, ¼ cup lemon juice, 1 teaspoon garlic powder, ½ teaspoon onion powder, 1 tablespoon mild miso paste, 2 tablespoons olive oil, 1 ¼ cup vegetable broth, 2 tablespoons cornstarch, salt and pepper to taste
- Pour the chickpea cheese sauce over the pasta and stir to combine.
- Add any of these optional add-ins to the Mac and cheese: 1 cup of small broccoli florets, 1 cup of small broccoli florets, 1 cup of vegan crumbles.
For the Breadcrumb Topping:
- The bread should be toasted and very firm at this point. Break it into pieces and add it to a food processor along with garlic powder and nutritional yeast flakes. Pulse in short bursts until a coarse crumb forms. Add miso paste and olive oil and pulse again until coated.½ teaspoon garlic powder, 1 teaspoon nutritional yeast flakes, 1 teaspoon mild miso paste, 1 tablespoon olive oil
- Pour the crumb mixture evenly over the top of the pasta in the baking dish. Bake for 30 minutes.
- Remove from the oven and allow the mixture to cool slightly before serving.
Recommended Equipment
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Video
Notes
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
Easy Vegan Meals
If you love this chickpea macaroni and cheese recipe, here are more easy vegan main dish favorites to try:
Common Questions About Chickpea Macaroni and Cheese
Is chickpea mac and cheese healthy?
A simple chickpea mac and cheese dish can be a healthy option when prepared mindfully. It’s higher in protein and fiber than traditional mac and cheese, and you can control the ingredients. Opt for whole-grain pasta and use a sauce made with chickpeas, nutritional yeast, and non-dairy milk for a nutritious and satisfying meal.
Is chickpea mac and cheese as creamy as traditional mac and cheese?
Absolutely! Chickpea macaroni and cheese is rich in plant-based protein. Chickpeas are a great source, providing about 15 grams of protein per cup, making it a nutritious choice for vegans.
Are chickpeas actually good in mac and cheese?
Yes! When blended into the sauce, chickpeas add an incredible velvety creaminess without a “beany” flavor. They act as a natural thickener and a protein-packed alternative to a heavy flour-based roux. If you prefer texture, you can also stir in whole chickpeas for a nutty, satisfying bite that pairs perfectly with sharp vegan cheddar.
Is chickpea pasta better than regular macaroni?
Using chickpea pasta is a great way to add protein and fiber to this dish. As an added bonus, chickpea pasta is also gluten-free.
About the Author
Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›
One Response to Chickpea Mac and Cheese
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You mentioned in the instructions….vegetable broth. I did not see that listed in the ingredient list.
FOR THE CHICKPEA CHEESE SAUCE:
Combine cooked chickpeas with chopped carrots, nutritional yeast flakes, lemon juice, garlic powder, onion powder, miso paste (or soy sauce), olives, olive oil, vegetable broth,