When it comes to this Baked Vegan Buffalo Mac + Cheese recipe, it is by far more than a fork full of goodness! Super creamy, light, a crunchy crust, and loaded with flavor, this ‘Mac + Cheese” is made from gluten-free macaroni, savory seasonings, a bit of buffalo sauce, and cashews (the cream sauce). Completely vegan and gluten-free and perfect for your Thanksgiving menu.
I’ve been creating so many recipes these past few days and I’m so excited to share everything with you! They are so good, ya’ll.
If you’ve been an avid follower of Orchids + Sweet Tea, then you know that I’ve shared many vegan recipes on this blog. However, this year, I chose to highlight vegan recipes for the Thanksgiving Holiday since many of you have requested food ideas.
When it comes to vegan dishes, people often get overwhelmed with the idea of creating something tasty that doesn’t make them feel like they are missing out.
Truth is—-vegan dishes aren’t entirely hard to make. You just need to remain calm and let your creative juices flow.
Of course, if you do find yourself stuck, then I’m here to help with my Vegan Archives section of the blog.
OK, so back to the recipe at hand. When it comes to Thanksgiving and sometimes even Sunday dinners, I’m so accustomed to having at least one dish of Baked mac + cheese. It’s just a thing.
That’s why I wanted to create a vegan version (with a twist, of course) for the Holidays.
Honestly, this stuff is GOOD, ya’ll. This was my first time trying Buffalo mac + cheese (yes, it’s a real thing) and I was pleasantly surprised at how delicious it is.
I’m sure that other recipes add a ton more buffalo sauce, but with this one, I wanted to keep things light, but good enough that you can still taste it.
Previously, I’ve tried my hand at vegan mac + cheese with this Ultimate Vegan Mac + Cheese recipe and I loved it.
It was around Labor Day and again, baked mac + cheese is a staple in many black families for holidays, celebrations, or just our weekly Sunday dinners.
With this recipe, the twist was that I chose to use cashews as my ‘sauce’ versus vegan cheese, which is rather interesting by the way (just my personal opinion!). When using vegan cheese (which is ever so often), I enjoy using Daiya Food’s non-dairy shreds. The great thing is that the shreds come in a variety of flavors–cheddar, mozzarella, pepper jack, and classic.
Personally, although I use the shreds in certain dishes, I’m just not a huge fan of the way they often melt. The texture is just weird for me, or of course I just need to get use to it. However, when I’m able to use an alternative, I’m generally happy! Haha.
SUPER, DUPER creamy filling.
Great fuse of buffalo and ‘cheese’ flavors.
Vegan and Dairy-Free.
Perfect as a side dish or main one.
So easy to make.
Sauce is made right in the blender.
Doesn’t require too many ingredients.
A definite crowd-pleaser.
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We’re discussing everything from Must-Have Vegan Ingredients to Specialty Ingredients to NEVER forget, Vegan Recipes for Thanksgiving, and MORE!
This Vegan Skillet Sweet Potato Casserole is the perfect way to enjoy the Holidays while remaining dairy-free, gluten-free, and naturally sweetened. Such a healthy alternative to a classic dish.
These Fluffy Vegan Quinoa Pancakes + Cranberry are the best thing that you’ll ever encounter for breakfast. In true Fall/Holiday fashion, these vegan pancakes come loaded with nutritious quinoa and topped with a sweet, tart cranberry sauce that adds a beautiful tasty combo.
This Easy Roasted Butternut Squash Soup recipe is the warmth of great flavors and succulent taste of nuttiness from the topped roasted chickpeas which is beautifully paired with a creamy base that makes this bowl of goodness completely irresistible.
When it comes to this Vegan Sweet Potato Pie, it is smooth, velvety, naturally sweetened, full of sweet potato flavor and is housed with a buttery, flaky crust. This recipe is sure to please the crowd during the Holiday season, one slice and bite at a time. Made in a blender, super easy to make, gluten-free option available.
Now, let’s dig right into this recipe.
Preheat your oven to 400 degrees Fahrenheit.
Bring a large pot of water to a boil and add macaroni pasta and cook according to packaging. Once cooked, drain, and lightly toss in olive oil (to prevent sticking together), cool and set aside.
In a small bowl, add melted butter, basil, and thyme and breadcrumbs, tossing them together and set aside.
To Make Buffalo ‘Cheese’ Sauce:
Add all ingredients (cashews at the bottom!) to a high-powered blender and blend until smooth, about 1-2 minutes.
In a large dutch pot on medium-high heat, add butter and let it melt. Once melted, add minced garlic sauté for a minute or so, until fragrant.
Add in the buffalo cheese sauce and let it begin to boil before turning the heat down slightly. Continue to stir until sauce has thickened. If not thick enough, add more of the arrowroot starch mixture (1 Tbsp arrowroot + 3 Tbsps WARM water mixed together in a bowl).
Once thickened, remove from heat.
Add cooled macaroni to a well greased large baking dish and then pour sauce over everything, covering all the macaroni.
Generously, sprinkle breadcrumb mixture atop macaroni, sprinkle with dried parsley, and bake in the oven for 30 minutes, or until everything is baked through and breadcrumbs are golden brown.
Remove from oven and let cool a bit before slicing and serving.
If you choose to make this Baked Vegan Buffalo Mac + Cheese recipe or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!
Baked Vegan Buffalo Mac + Cheese.