Vegan Buffalo Mac and Cheese
Ingredients
Mushrooms
- 2 tbsp Cajun seasoning
- 1 tbsp maple syrup
- 2 tbsp Buffalo hot sauce
- Salt and pepper
- Oil for frying
Buffalo mac and cheese
- 1 onion
- 3 cloves garlic
- 2 tbsp butter
- 2 tbsp plain flour
- 1/2 cup milk
- 2 tbsp buffalo sauce (or as hot as you like it)
- Half a block silken tofu
- 2 tbsp yoghurt
- 3 handfuls cheese
- 2 tbsp nutritional yeast
- Your choice of pasta
- 200ml water
- Fresh parsley to serve
Preparation
Pull your oyster mushrooms and add them to a pan with oil and your seasonings. Cook until they’ve reduced in size and charred slightly. Then set aside in a bowl.
In the same pot, fry off your onion in 1 tbsp of the butter until softened, then add your garlic and fry for another 30 seconds.
Push your onions and garlic to one side and add the other tbsp butter and the flour, mix together until clumpy then add the milk and stir it all together with the onions to combine.
Add in the buffalo sauce, silken tofu and yoghurt then add to a blender and blitz till smooth. Add in the cheese and pasta and cover with the water, bring to a boil and then reduce the heat to a simmer and cover with a lid and cook until the pasta has softened.
Add in the nooch and top with the oyster mushrooms and add under the grill to get a slightly charred top, then serve up with fresh parsley and enjoy.
