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buffalo-cauliflower-mac-cheese-recipe

Buffalo Cauliflower Mac & Cheese

A delicious vegan twist on classic mac & cheese with a spicy buffalo cauliflower kick.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 head Cauliflower cut into florets
  • 2 cups Elbow Macaroni use gluten-free if needed
  • ½ cup Buffalo Sauce
  • 1 cup Cashews soaked in water for at least 2 hours
  • 1 cup Nutritional Yeast
  • 1 cup Unsweetened Almond Milk
  • 1 tablespoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Salt to taste
  • ½ teaspoon Black Pepper to taste

Instructions 

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Toss the cauliflower florets with buffalo sauce until well coated. Spread them out on the baking sheet and roast for 20-25 minutes, until tender and slightly crispy.
  3. While the cauliflower is roasting, cook the elbow macaroni according to package instructions. Drain and set aside.
  4. In a blender, combine soaked cashews, nutritional yeast, almond milk, garlic powder, onion powder, salt, and black pepper. Blend until smooth and creamy.
  5. In a large pot, combine the cooked macaroni and the cashew cheese sauce. Stir until the macaroni is well coated.
  6. Gently fold in the roasted buffalo cauliflower. Serve hot and enjoy!

Nutritional Value

Calories: 350kcal | Carbohydrates: 45g | Protein: 12g | Fat: 15g | Saturated Fat: 2g | Sodium: 800mg | Potassium: 600mg | Fiber: 6g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 60mg | Calcium: 150mg | Iron: 4mg

Keywords

Comfort Food, Vegan
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