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Vegan Buffalo Mac & Cheese

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8 oz Chickpea Noodles, cooked, or substitue any noodle of your choice
1 Cup Cashews, soaked and drained
1 Tbsp Nutritional Yeast
1/2 Cup Buffalo Sauce
3/4 Cup Unsweetened Almond Milk
1/2 Tsp Salt
1/2 Tsp Pepper
1 Tsp Garlic Powder
1 Tsp Onion Powder
1/2 Cup Panko Breadcrumbs
1 Tbsp Vegan Butter
Chives, chopped, for topping


  1. Bring a pot of water to a boil and cook the chickpea noodles according to package instructions. Drain and set aside.
  2. Bring a small pot of water to a boil. Once the water is boiling, turn off the heat, add the cashews, and let sit for 10 minutes. Then, drain and add the cashews to a high-speed blender.
  3. Add the nutritional yeast, buffalo sauce, almond milk, salt, pepper, garlic powder, and onion powder to the blender. Blend on high until smooth. It will be thick. If you want a thinner sauce, add another 1-2 Tbsp of almond milk.
  4. 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 every so often. Remove from heat and set aside.
  5. Pour the buffalo sauce over the cooked noodles and stir to coat.
  6. Serve warm. Garnish with the breadcrumbs and chopped chives.
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