Vega Buffalo Mac + Cheese

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




















Hello & Happy Tuesday!!










I’m on a mission to revive some of my favorite recipes that didn’t get the TLC they needed. Wile inundate with work, Valentine’s Day, and leaving town, this effortless recipe came to mind! For some this concept may come across as too inulgent, but it’s a basic pasta dish, packed with protein and healthy fats from the cashews and topped with breadcrumbs for texture. You can garnish with a drizzle of blue cheese if you feel like experiencing all of the flavors that encompass wings!


I don’t know about you, but I personally love all recipes that feature wing sauce. I have only a few, Buffalo Cauliflower Wings and Buffalo Jackfruit Dip, but I could eat them all by the buckets! What’s ironic is that I never had a thing for wings pre plant based eating and even hated all things spicy. However, the more I got into cooking, the more I craved heat. Today adding heat to a dish is protocol and I equate it to adding salt, it just enhances flavor!







What I love about this dish, is that it’s quick, easy, affordable, fun, great for entertaining, can easily be made in bulk, perf for any season, non vegan approved, the blue cheese puts it over the top!




For those who love all things with heat and blue cheese, this recipe will be a no brainer, you have to try my vegan Buffalo Mac + Cheese










Why this recipe rocks: 




Minimal ingredints




Can be made in bulk 

The perf side
































Recipe Tutorial 




Yields 4 cups

Buffalo Cashew Mac + Cheese

15 minPrep Time

10 minCook Time

25 minTotal Time

Save RecipeSave Recipe


  • 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 (add more as needed to achieve desired consistency)
  • salt/pepper as desired
  • Toppings:
  • 1 cup Panko bread crumbs
  • Vegan blue cheese as desired


  1. Preheat oven to 450 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.
  2. Top with vegan Panko. Bake for 5-7 minutes or until golden brown. The more you bake the more likely the sauce can dry out. If it becomes drier after baking simply toss in more sauce. Serve warm and drizzle with vegan blue cheese!














Subscribe to Eat Drink Shrink Newsletter

Get exclusive recipes delivered straight to your inbox plus a FREE iTunes Vegan Desserts E-book with over 40 Recipes!

I agree to have my personal information transfered to MailChimp ( more information )

*Full discount code provided post email confirmation!


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

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.