Buffalo Cashew Mac + Cheese
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:
Can be made in bulk
The perf side
Yields 4 cups
15 minPrep Time
10 minCook Time
25 minTotal Time
- 4 cups cooked pasta
- 1 1/2 cups cashews (soaked, drained.)
- 2 tsp nutritional yeast
- 1/2 buffalo sauce
- 1/2 cup almond milk
- 1 tsp sea salt
- 1 cup bread crumbs
- 1/2 cup Follow Your Heart vegan blue cheese
- 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!