Vegan Buffalo Mac & Cheese will make your dreams come true one bite at a time.  It’s the ultimate comfort food!  Each bite is creamy, loaded with buffalo spice, and has the slightest crunch from toasted breadcrumbs.  It’s the perfect recipe to take your dinner game to the next level.

 

The recipe can be found here.

The first step is to bring a pot of water to a boil and cook the noodles according to package instruction.  Drain and set aside.  I like to use chickpea noodles because they are packed with protein and fiber but use any noodle you prefer.  I think the texture of chickpea noodles is very similar to regular noodles, as well as the taste.

Next, bring a small pot of water to a boil (you can also do this while the noodles are cooking).  Once the water is boiling, turn off the heat and add the cashews.  Let the cashews sit in the water for about 10 minutes.  This will help the cashews become soft and make your sauce creamier.  Then, drain the cashews and add to a high-speed blender.

Add the nutritional yeast (helps give the sauce a cheesy flavor), buffalo sauce (any brand of your choice), almond milk (I use unsweetened), salt, pepper, garlic powder, and onion powder to the blender.  Blend on high until smooth.  The sauce will be fairly thick.  If you want a thinner sauce, add another 1-2 Tbsp of almond milk.

This next step is optional.  I like to add toasted breadcrumbs on top of the mac & cheese because it adds a nice crunch to eat bite, enhances the flavor, and helps cut some of the buffalo spice.  However, you can absolutely leave the breadcrumbs off and it will still taste just as good.

In a small skillet over medium heat, melt the butter.  Add the breadcrumbs and cook for 5-7 minutes or until toasted and slightly golden brown.  Stir the breadcrumbs every so often so they don’t burn.  Remove from the heat and set aside.

Pour the buffalo sauce over the cooked noodles and stir to coat.  I suggest doing this in the pot used to boil the noodles in case you need to turn on the heat and warm the noodles a bit.

Serve warm with the toasted breadcrumbs and some fresh chopped chives sprinkles on top.  Yum!

This is a delicious recipe!  You won’t know it’s vegan because the flavors are spot on.  I actually thought it was a little too spicy and had to keep adding breadcrumbs to my bowl to cut the heat!  Give it a try!

You could also add some blue cheese crumbles or shredded mozzarella cheese on top (vegan cheese, if necessary) to amplify the dish.

The recipe can be found here.

Happy Cooking!

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