Vegan Buffalo Mac and Cheese
Ingredients
- 1/2 head of cauliflower (3 Cups)
- 1/3 C raw cashews
- 1/2 small yellow onion
- 1/4 C water or plant milk
- 1/2 lemon, juiced
- 1/3 C buffalo sauce (plus more for topping)
- 2 TBSP tomato paste
- 3 TBSP nutritional yeast
- 1 TBSP white miso paste
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp cayenne (optional, if you like it hot!)
- 1/4 tsp turmeric (for color)
- 1/2 tsp salt and pepper
- 1 TBSP tapioca flour (optional but makes the texture PERFECT!!!)
- 4 servings pasta, cooked
- 2 C green peas
- 1 head broccoli, steamed
Preparation
Add cauliflower, cashews, and onion to a medium sauce pan with water. Bring to a boil and boil for 15 minutes until cauliflower is SUPER soft.
Drain and add to high speed blender with remaining ingredients except pasta, peas, and broccoli.
Blend on high speed for 2 minutes until it’s super duper uuuuber smooth and creamy. Season to taste.
Pour over prepared pasta in a saucepan and heat over low heat if necessary.
Transfer to bowls and serve with steamed peas and broccoli. Drizzle with a little extra buffalo sauce if desired!
Notes
Cayenne is optional for extra heat.
Tapioca flour can be omitted but improves texture.
