Buffalo Cashew Mac + Cheese

Posted by in 4th of July, Cooking, Pasta, Sides, Super Bowl Sunday | 2 comments

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Hello & Happy Friday!!

 

 

 

 

As much as I love intricate and complex recipes, I thought I would whip up some amazing effortless vegan eats to prove that good vegan food doesn’t have to involve a myriad of ingredients. 

 

You can literally talk a handful of items in your kitchen and whip up a fresh model and flavorful dish in minutes!

 

Truth, I’m not crazy about cashews in cheesecake, however, I love to use cashews in a sauce or soup. It adds body to soup, an organic flavor of cheesy amazingness to sauces and is just easy to work with. While raw cashews is ideal, to be quite honest, you can simply reach for some planters and make sure to thoroughly rinse to remove excess sodium. Raw cashews are expensive and hard to find, reach for what’s accessible!

 

 

 

 


 

What I love about this recipe is that it involves a handful ingredients, packs flavor, heat, no dairy, makes for the perfect side, can be made in bulk, affordable, accessible ingredients,  and is non vegan approved!

 


 

 

 

 

 

 

 

Want to see how easy it is to make?!

Watch this clip!

 

 

 

If you love effortless eats, all things spicy, and cashew cheesy amazingness.. You need to try this recipe for vegan Buffalo Cashew Mac + Cheese

 

 

 

 

 

 

Why this recipe rocks: 

 

 

Easy

Minimal ingredints

Effortless

Cheesy

Spicy

Can be made in bulk 

The perf side

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Yields 4 cups

Buffalo Cashew Mac + Cheese

15 minPrep Time

10 minCook Time

25 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 4 cups cooked pasta
  • Sauce:
  • 1 1/2 cups cashews (soaked, drained.)
  • 2 tsp nutritional yeast
  • 1/2 cup buffalo sauce
  • 1/2 cup almond milk
  • 1 tsp sea salt
  • Toppings:
  • 1 cup bread crumbs
  • 1/2 cup Follow Your Heart vegan blue cheese

Instructions

  1. Preheat oven to 400 degrees. To make the sauce soak cashews in hot water for 10 minutes, drain toss in a food processor with the rest of the ingredients. Combine half of the sauce with cooked pasta. Toss into a greased cast iron skillet. Take the second half and layer on top. Top with vegan Panko. Bake for 10-15 minutes or until golden brown. Serve warm and drizzle with vegan blue cheese!
Cuisine: Side | Recipe Type: Pasta
7.6.4
761
http://www.eatdrinkshrink.com/cooking/buffalo-cashew-mac-cheese

 

 

 

 

 

 

 

 

 

 

 

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2 Comments

  1. How much buffalo sauce?
    • Hey Kate! Sorry I used about 1/2 cup! You can always use more if you desire!

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