Vegan Buffalo Mac and Cashew Cheese
Creamy, spicy, delicious and nutritious! This vegan Buffalo Mac and Cashew Cheese is easy to make and a great (not guilty) pleasure!
Servings: 4 large bowls
Ingredients
Cashew Cheese
- 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
Veggies
- 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!)
For Serving
- 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
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.