Name: Vegan Buffalo Mac and Cashew Cheese
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup Cashews, raw; 1½ cups Unsweetened, unflavored plant milk (I prefer soy); ¼ cup Nutritional yeast; 2 tsp Onion powder; 1 tsp Garlic powder; ¼ tsp Cayenne (omit and use paprika for kid-friendly); ¼ tsp Turmeric powder; 2 tsp White miso; 2 tsp Dijon mustard; 2 tsp Lemon juice; ⅓ of a large Yellow onion, chopped; 2 Carrots, sliced; 2 cups Broccoli, roughly chopped; 1 cup Frozen peas (defrosted); ½ of a Red bell pepper, finely chopped; 2 Spicy veggie sausages, sliced or broken into chunks (optional but so good!) I use Field Roast’s Mexican Chipotle!); ¼-½ tsp Salt (to taste); 15 oz Elbow macaroni pasta; drizzle of Franks Red Hot Buffalo Sauce or other hot sauce ((to taste)); dash of Paprika or cayenne

Description

Creamy, spicy, delicious and nutritious! This vegan Buffalo Mac and Cashew Cheese is easy to make and a great (not guilty) pleasure!

Ingredients

Units Scale

Cashew Cheese

1 cup Cashews, raw
1 1/2 cups Unsweetened, unflavored plant milk (I prefer soy)
1/4 cup Nutritional yeast
2 tsp Onion powder
1 tsp Garlic powder
1/4 tsp Cayenne (omit and use paprika for kid-friendly)
1/4 tsp Turmeric powder
2 tsp White miso
2 tsp Dijon mustard
2 tsp Lemon juice

Veggies

1/3 of a large Yellow onion, chopped
2 Carrots, sliced
2 cups Broccoli, roughly chopped
1 cup Frozen peas (defrosted)
1/2 of a Red bell pepper, finely chopped
2 Spicy veggie sausages, sliced or broken into chunks (optional but so good!) I use Field Roast’s Mexican Chipotle!)

For Serving

1/4–1/2 tsp Salt (to taste)
15 oz Elbow macaroni pasta
drizzle of Franks Red Hot Buffalo Sauce or other hot sauce ((to taste))
dash of Paprika or cayenne

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Instructions

Place 1 cup raw cashews in a bowl and pour boiling water over them. Soak for 10-15 minutes. While cashews soak, prep veggies.
For cashew cheese: Add soaked cashews and everything else under “cashew cheese” to a high speed blender. Blend until smooth and creamy. Add anything more to-taste. Cashew cheese will thicken up after it rests.
Bring a large pot of water to a boil and cook 15 ounces of elbow macaroni according to package directions until al dente.
While noodles cook, sauté onions in a large skillet (I use a splash of water instead of oil in my non-stick) until softened. Stir in the rest of the veggies and the spicy veggies sausages and cook until veggies are soft but not mushy!
When noodles are done, use colander to strain the water and return noodles back to pot. Pour cashew cheese on noodles and stir to evenly coat.
Add veggies to noodle pot and stir to combine. Add ¼-½ tsp of salt, a little at a time, to-taste.
Serve immediately, drizzling Franks RedHot sauce on top and a sprinkle of paprika or cayenne pepper. Enjoy!

Notes

Creamy Buffalo Mac and Cashew Cheese keeps in the fridge in a well-sealed container for up to 5 days.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: pasta, dinner, favorites
Method: stovetop
Cuisine: American