Vegan Buffalo Cauliflower Mac and Cheese
This vegan buffalo cauliflower mac and cheese is a creamy, dairy-free comfort dish packed with bold, spicy flavor. Featuring crispy buffalo cauliflower and rich cashew cheese sauce, it’s the perfect plant-based meal for weeknights or gatherings.
Ingredients
- For Cauliflower:
- 1 medium cauliflower cut into florets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup buffalo sauce
- For Mac and Cheese:
- 12 oz pasta elbow or shells
- 1 cup raw cashews soaked
- 1/4 cup nutritional yeast
- 1 1/2 cups plant-based milk
- 1 tablespoon lemon juice
- 2 cloves garlic
- Salt to taste
Instructions
- Preheat oven to 425°F (220°C).
- Toss cauliflower with olive oil, garlic powder, salt, and pepper.
- Spread on a baking sheet and roast for 20–25 minutes.
- Toss roasted cauliflower with buffalo sauce and bake another 5–10 minutes.
- Cook pasta according to package instructions; drain.
- Blend soaked cashews, plant-based milk, nutritional yeast, lemon juice, garlic, and salt until smooth.
- In a pot, combine pasta and cheese sauce, heating gently.
- Fold in buffalo cauliflower.
- Mix well and serve warm.
Notes
- Soak cashews for a smooth, creamy sauce.
- Roast cauliflower in a single layer for crispiness.
- Adjust buffalo sauce to control spice level.
- Add plant milk when reheating to keep sauce creamy.
- Blend sauce thoroughly to avoid grainy texture.