For more irresistible vegan mac and cheese recipes, check out my Dairy Free Mac and Cheese, Vegan Jalapeno Popper Mac and Cheese, and Vegan Butternut Squash Mac and Cheese recipes while you’re here! I love a creamy, comforting batch of classic macaroni and cheese but nothing beats this epic and kid-approved Vegan Buffalo Mac and Cheese! The boldness of vegan buffalo cauliflower wings meets classic vegan mac and cheese to make this crazy delicious meal so creamy with just the right amount of heat. It’s going to blow your mind! For another fabulous game day recipe, check out my Vegan Buffalo Chicken Dip.
Why you’ll love this vegan buffalo chicken mac & cheese
Upgraded mac and cheese – My kids and I LOVE regular mac and cheese but this bold and delicious upgraded version is so much more exciting! The flavors are incredible. Chik’n in every bite – Buffalo sauce and chicken are great together, so I used chewy and meaty soy curls as a vegan chicken substitute in the mac and cheese. You can also use my seitan Vegan Chicken or store-bought vegan chicken strips. Or chickpeas! Stove top and baking instructions – Do you like a crunchy, golden breadcrumb topping? Turn this into a pasta bake! When you want mac and cheese in a hurry, stick to the simple stovetop instructions. Both methods are foolproof and always result in tasty buffalo mac and cheese.
How to make buffalo mac and cheese
Make the buffalo cheese sauce by blending the soaked cashews, water, buffalo sauce, lemon juice, nutritional yeast, and salt together in a high-powered blender until smooth. Set aside. Cook the pasta to al dente. Drain and set aside. Meanwhile, rehydrate the soy curls by soaking them in warm vegetable broth. Set aside for 10 minutes or until they’ve doubled in size and are soft. Multitask to save time! Soak the cashews overnight, then cook the pasta and make the cashew cheese sauce while you wait for the soy curls to rehydrate. Squeeze the excess liquid from the soy curls, then add them to the blender with the cheese sauce. Pulse a few times until they’re broken down into small pieces (you can skip this part for bigger “chicken” pieces). To make it on the stovetop – Mix the drained pasta, cheese sauce, soy curls, and ranch dressing together in a large pot. Heat over low heat until it’s warmed through and the sauce has thickened. Serve in bowls with a drizzle of ranch and hot sauce on top and enjoy! To make it in the oven – Stir the breadcrumbs and melted vegan butter together in a small bowl. Pour the drained pasta into a prepared casserole dish along with the buffalo cheese sauce, shredded cheese, and optional ranch dressing. Stir well, then sprinkle the breadcrumbs on top and bake until bubbly. Enjoy!
Frequently asked questions
