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This vegan mac and cheese is loaded with buffalo cauliflower for a mac and cheese that packs a punch!

45 Minutes.
AuthorHalf Planet Preserve
RatingDifficultyBeginner
TweetSave
Yields4 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
Ingredients
Buffalo Cauliflower:
 1 head cauliflower, cut into florets
 1 tbsp olive oil
 ½ tsp salt
 ½ tsp paprika
 ¼ cup your favorite hot sauce
Cheese Sauce:
 ½ cup raw cashewssoaked in water for 1-4 hours or overnight
 1 ½ cups water
 1 tbsp nutritional yeast
 2 tbsp your favorite hot sauce
 ½ tsp salt
Other:
 250 g dried macaroni pasta
 ½ tbsp olive oil
 2 garlic cloves, minced
 salt and pepper to taste
 breadcrumbs to top optional
Instructions
1

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.

2

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.

3

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.

Recipe by Choosing Chia

Ingredients

Ingredients
Buffalo Cauliflower:
 1 head cauliflower, cut into florets
 1 tbsp olive oil
 ½ tsp salt
 ½ tsp paprika
 ¼ cup your favorite hot sauce
Cheese Sauce:
 ½ cup raw cashewssoaked in water for 1-4 hours or overnight
 1 ½ cups water
 1 tbsp nutritional yeast
 2 tbsp your favorite hot sauce
 ½ tsp salt
Other:
 250 g dried macaroni pasta
 ½ tbsp olive oil
 2 garlic cloves, minced
 salt and pepper to taste
 breadcrumbs to top optional

Directions

Instructions
1

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.

2

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.

3

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.

🧀 Best Vegan Buffalo Cauliflower Mac & Cheese