Vegan Buffalo Mac and Cheese
by: claire cary
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!
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6
Ingredients
- 16 ounces pasta of choice I used brown rice pasta
- 2 cups cauliflower florets fresh or frozen
- 1 cup raw cashews
- 1 ½ cups plain/unsweetened non-dairy milk
- 3-6 tablespoons buffalo sauce see notes
- 1 tablespoon tomato paste
- 2 cloves garlic
- 1 tablespoon lemon juice
- ⅓ cup nutritional yeast
- ¼ teaspoon salt
- ½ teaspoon paprika
- ¼ cup olive oil or vegan butter
- ½ teaspoon onion powder
- ⅓ cup breadcrumbs I used gluten free
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions.
- Add the cauliflower florets and cashews to a pot and cover with about an inch of water.
- Cover and let steam until the cauliflower is fork tender. When it's done, drain off the excess water and add to a blender.
- Add in all remaining ingredients aside from the breadcrumbs and blend until completely smooth. Start with a lower amount of buffalo sauce and add more as needed.
- Some are much spicier and saltier than others, so taste and adjust as needed. Mine was fairly mild, I ended up adding about 6 tbsp, but some spicier ones you probably only need about 3.
- When the sauce is ready, pour over your cooked pasta and stir to combine. Serve as is, or move onto the next steps for baking instructions!
- Transfer to a baking dish and sprinkle with breadcrumbs.
- Broil for about 2 minutes or until the top is golden brown. Keep an eye on it, all ovens are different and broiling can turn to burning very quickly!
- Serve with chopped scallions and enjoy!
Notes
If you can't have cashews, you can sub for extra cauliflower instead. The sauce won't be as rich or creamy, but it will still be delicious. You can also add in some tahini for the same creamy feel.
Serving: 1bowl / Calories: 451kcal / Carbohydrates: 62g / Protein: 11g / Fat: 18g / Fiber: 5g / Sugar: 6g
