It’s meatless Monday today and I’m sharing the most delicious, creamy vegan buffalo mac and cheese. This mac and cheese is SO creamy, you won’t even know the difference in the textures. Plus the buffalo sauce gives it a nice kick. A fun twist on a classic dinner. It’s easily made gluten free too if you follow a gluten free diet.

*This recipe contains affiliate links in which I may earn a small commission off of*

What You Need For This Recipe:

Some of the ingredients for this recipe are linked on Amazon. Just click on the link and it will take you straight there.

Cashews 
Almond milk (use any nut milk) 
Nutritional Yeast 
Buffalo Sauce
Garlic powder
Paprika 
Sprinkle of salt 

Pasta of Choice

High Speed Blender

What is Nutritional Yeast?

It’s a yeast that is specifically grown to be used in cooking. It’s packed with vitamins, protein, minerals, and antioxidants.

It’s often used as a cheese replacement in vegan recipes because it has a really similar cheesy like flavor. Is it exactly like cheese? No but it’s a good alternative! I also like it because it has a long shelf life and you can buy it in bulk to save money.

Gluten Free Pasta

I love this chickpea pasta on Amazon. It has more protein than regular pasta and more fiber. I like regular pasta but if I’m making it at home, I normally use this! I don’t notice too much of a difference and I’d rather have the extra protein and fiber.

What Blender I Use:

I have the Vitamix Ascent 3500. I’ve had it for about 6 months and it’s made such a difference in the texture of sauces like this, smoothies, ice cream, and blending baked goods. Can’t say enough good things about it!

Other Vegan Recipes:

Vegan Meatballs

Vegan Pumpkin Muffins

Vegan Pancakes

Mac and Cheese Recipe:

Vegan Buffalo Mac and Cheese

A healthy, vegan buffalo mac and cheese that is also easily made vegan. Made with cashews, buffalo sauce, almond milk, and nutritional yeast. Super simple and so tasty!

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Ingredients

1 cup cashews
1 1/2 cups almond milk
1/2 cup nutritional yeast
3/4 cup buffalo sauce ( I used @primalkitchenfoods)
2 tsp garlic
1 tsp paprika
Sprinkle of salt

Method

1. Soak the cashews in water  for a minimum of four hours up to overnight.
2. Drain before adding to the blender.
3. Then, in a high speed blender add the cashews and the rest of the ingredients
4. Blend for about 1 minute, until it’s totally smooth
5. Serve over whatever pasta you want!
6. Store in an airtight container in the fridge for 3-4 days

Did You Make This?

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