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Buffalo Cauliflower Vegan Mac and Cheese

15 INGREDIENTS • 10 STEPS • 40MINS

Buffalo Cauliflower Vegan Mac and Cheese

Recipe
This buffalo cauliflower vegan mac and cheese is loaded with roasted cauliflower smothered in buffalo sauce then tossed in cheesy vegan sauce and topped with finely chopped flavorful chives.
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This buffalo cauliflower vegan mac and cheese is loaded with roasted cauliflower smothered in buffalo sauce then tossed in cheesy vegan sauce and topped with finely chopped flavorful chives.
author_avatar
Chelsea Peachtree
Hi, I'm Chelsea! I am a recipe developer, food photographer and content creator. My goal is to provide you with simple, straight forward vegan recipes that have normal ingredients you can read.
https://chelseapeachtree.com

40MINS

Total Time

$3.04

Cost Per Serving

Ingredients

Servings
4
us / metric
Buffalo Cauliflower
Cauliflower
1 head
Cauliflower
chopped into bite size pieces
Vegan Buffalo Sauce
120 mL
Vegan Buffalo Sauce
I used Frank's Buffalo Sauce
Salt
1/2 tsp
Salt
Ground Black Pepper
1/2 tsp
Ground Black Pepper
Olive Oil
1 Tbsp
Olive Oil
Buffalo Cauliflower Mac and Cheese
Elbow Macaroni
455 g
Elbow Macaroni
or Pasta of Choice
Unsweetened Almond Milk
120 mL
Unsweetened Almond Milk
or Plant Based Milk of Choice
Vegan Buffalo Sauce
2 Tbsp
Vegan Buffalo Sauce
Garlic
2 cloves
Garlic, minced
Scallion
1 bunch
Scallion, diced
1 scallion per 4 servings
or White Onion
Vegan Butter
1 Tbsp
Vegan Butter
I used Earth Balance vegan butter
or Coconut Oil
Vegan Cream Cheese
1 Tbsp
Vegan Cream Cheese
Vegan Cheddar Cheese
170 g
Vegan Cheddar Cheese
Fresh Chives
to taste
Chopped Fresh Chives
for garnish
optional
Hot Sauce
1 dash
Hot Sauce
optional

Nutrition Per Serving

VIEW ALL
Calories
736
Fat
21.3 g
Protein
20.9 g
Carbs
123.2 g
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author_avatar
Chelsea Peachtree
Hi, I'm Chelsea! I am a recipe developer, food photographer and content creator. My goal is to provide you with simple, straight forward vegan recipes that have normal ingredients you can read.
https://chelseapeachtree.com

Author's Notes

This dish is best served immediately! However, it will last for up to 3 days in the fridge in an air-tight container.

Vegan Cream Cheese - This helps make the dish creamier! You may use regular cream cheese if you are not vegan.

Vegan Cheese - I used vegan cheddar cheese shreds. You may also mix in some parmesan or vegan gruyere.

Salt and Pepper - You do not need to add salt and pepper, but I did! I actually used garlic salt because I love garlic.

Cooking Instructions

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step 1
Preheat your oven to 425 degrees F (220 degrees C).
step 2
First, prepare the cauliflower. Place the chopped Cauliflower (1 head), Vegan Buffalo Sauce (120 mL), Salt (1/2 tsp), Ground Black Pepper (1/2 tsp), and Olive Oil (1 Tbsp) into a bowl and toss until bite size cauliflower pieces are covered.
step 3
Place onto a greased baking tray and bake for 20 minutes.
step 4
While cauliflower is cooking, begin making your mac and cheese. Cook your Elbow Macaroni (455 g) according to the package in a large saucepan.
step 5
Once the pasta is done cooking, strain it and use the same large saucepan to prepare your mac and cheese.
step 6
Place Vegan Butter (1 Tbsp) in the saucepan over medium heat.
step 7
Then, add in your Scallion (1 bunch) and Garlic (2 cloves) and cook until fragrant.
step 8
Lower the temperature to low heat, add noodles to the pan and toss.
step 9
Then, add in your extra Unsweetened Almond Milk (120 mL), Vegan Buffalo Sauce (2 Tbsp), Vegan Cream Cheese (1 Tbsp), Vegan Cheddar Cheese (170 g), Hot Sauce (1 dash), and air fried cauliflower. Toss until well covered and until the cheese melts!
step 10
Remove from heat and plate. Optionally sprinkle some Fresh Chives (to taste) on top.
step 10 Remove from heat and plate. Optionally sprinkle some Fresh Chives (to taste) on top.
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