This vegan mac and cheese is loaded with buffalo cauliflower for a mac and cheese that packs a punch!
- 1 head cauliflower, cut into florets
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/4 cup Frank’s red hot sauce
- 1/2 cup raw cashews, soaked in hot water for 1-4 hours (or overnight)
- 1 1/2 cups water
- 1 tbsp nutritional yeast
- 2 tbsp Frank’s red hot sauce
- 1/2 tsp salt
- 250 grams macaroni, cooked according to package directions (or pasta of choice)
- 1/2 tbsp olive oil
- 2 garlic cloves, minced
- salt and pepper to taste
- breadcrumbs to top (optional)
- Make the buffalo cauliflower: Preheat the oven to 425 degrees and line a baking pan with parchment paper. Toss the cauliflower in olive oil, salt and paprika and scatter on the pan. Bake for 15-20 minutes. Remove from the oven, toss in the hot sauce, then place back in the oven for another 5-10 minutes.
- Make the cheese sauce: Drain the cashews and add to a high-speed blender with the water, nutritional yeast, hot sauce and salt. Blend on high until smooth and creamy.
- Putting it all together: Heat the olive oil in a pan on medium-high heat then add the garlic and cook for 1 minute. Add the cheese sauce and cook for 2-3 minutes while mixing. Add the macaroni and mix together until combined, about 2 minutes. Season with salt and pepper if needed then layer the macaroni and buffalo cauliflower in a baking dish. Top with breadcrumbs and place in the oven on broil for 1 minute.
Top off this mac and cheese with some fresh cilantro!
- Serving Size: 1/4 recipe
- Calories: 360
- Sugar: 1g
- Fat: 20g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 13g
Keywords: buffalo cauliflower recipe, how to make vegan mac and cheese, vegan Super Bowl recipes