Vegan Mofo Day #6: Macaroni With Chickpea Sauce

Macaroni and cheese is the ultimate comfort dish.

Vegan Mofo Day 6 is an easy challenge.
What will always be considered a delightful blessing in disguise for a hungry person who wants nothing more than to stay in between warm blankets on a cozy Sunday afternoon and browse their Netflix directory? Some specialty kind of macaroni and cheese that's the answer!
I'm that vegan on a mission to make a thousand different kinds of this classic comfort food dish sans harmful cow and goat milk, butter, cheese, cream, and so forth. No. No. All vegan all awesome.
Today's healthier version utilizes chickpeas and a little of famous aquafaba (chickpea and/or legume water) to create a lovely light sauce to pour over elbow macaroni (or any other favored pasta shape). Without garlic or onion to mask away pure integrity of chickpeas, my unique tasting macaroni has a special flavor different than traditional vegan recipes featuring Daiya, Follow Your Heart, and Kite Hill Cheeses, oils, Earth Balance butter, etc. Added nooch, however, does provide the necessary "cheesy" affect.
So next time, one finds themselves alone, starving, and taking a pause from searching Netflix, I recommend preparing a zesty macaroni and cheese to provide further relaxation.

Macaroni With Chickpea Sauce Ingredients and Preparation

1 1/2 cup elbow macaroni
1 cup canned chickpeas with a bit of chickpea water
1/4 cup almond milk
1/4 cup nutritional yeast
1 teaspoon salt
1/4 teaspoon white pepper

Cook macaroni according to package directions.
Combine chickpeas, almond milk, nooch, salt, and pepper together in a blender or food processor.
Stir sauce with finished macaroni.

Top with extra nooch.

Dig in.