By Jon Doe
This vegan cauliflower buffalo mac and cheese is the perfect football Sunday appetizer or dinner recipe. It’s easy to make, rich, creamy and completely dairy free!
Boil pasta in salted water, steam cauliflower and cashews until tender, blend with remaining ingredients except breadcrumbs.
Adjust buffalo sauce to taste, pour over cooked pasta, transfer to baking dish, sprinkle breadcrumbs, broil until golden, serve with scallions.
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