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Buffalo Cauliflower Vegan Mac and Cheese

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.

Total Time

40min

0.0

0 Ratings

Author: Chelsea Peachtree

Servings:

Ingredients

Buffalo Cauliflower

•

1 head

Cauliflower

•

1/2 cup

Vegan Buffalo Sauce

•

1/2 tsp

Salt

•

1/2 tsp

Ground Black Pepper

•

1 Tbsp

Olive Oil

Buffalo Cauliflower Mac and Cheese

•

4 1/2 cups

Elbow Macaroni

or Pasta of Choice

•

1/2 cup

Unsweetened Almond Milk

or Plant Based Milk of Choice

•

2 Tbsp

Vegan Buffalo Sauce

•

2 cloves

Garlic , minced

•

1 bunch

Scallions , diced

or White Onion

•

1 Tbsp

Vegan Butter

or Coconut Oil

•

1 Tbsp

Vegan Cream Cheese

•

1 1/2 cups

Vegan Cheddar Cheese

•

to taste

Chopped Fresh Chives

(optional)

•

1 dash

Hot Sauce

(optional)

Cooking Instructions

Preheat your oven to 425 degrees F (220 degrees C).

First, prepare the cauliflower. Place the chopped Cauliflower (1 head) , Vegan Buffalo Sauce (1/2 cup) , 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.

Place onto a greased baking tray and bake for 20 minutes.

While cauliflower is cooking, begin making your mac and cheese. Cook your Elbow Macaroni (4 1/2 cups) according to the package in a large saucepan.

Once the pasta is done cooking, strain it and use the same large saucepan to prepare your mac and cheese.

Place Vegan Butter (1 Tbsp) in the saucepan over medium heat.

Then, add in your Scallions (1 bunch) and Garlic (2 cloves) and cook until fragrant.

Lower the temperature to low heat, add noodles to the pan and toss.

Then, add in your extra Unsweetened Almond Milk (1/2 cup) , Vegan Buffalo Sauce (2 Tbsp) , Vegan Cream Cheese (1 Tbsp) , Vegan Cheddar Cheese (1 1/2 cups) , Hot Sauce (1 dash) , and air fried cauliflower. Toss until well covered and until the cheese melts!

10.

Remove from heat and plate. Optionally sprinkle some Fresh Chives (to taste) on top.

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.

Nutrition Per Serving

CALORIES

736

FAT

21.3 g

PROTEIN

20.9 g

CARBS

123.2 g