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Baked Vegan Buffalo Mac + Cheese

Bring some life to your Thanksgiving table with this luxurious Baked Vegan Buffalo Mac + Cheese, the perfect gluten-free staple for your Holiday table!

Baked Vegan Buffalo Mac + Cheese

Mac and cheese that is both vegan and gluten-free?! Yes, please! Baked Vegan Buffalo Mac + Cheese is a spicy side dish perfect for Thanksgiving. A creamy buffalo and cashew cream sauce coats gluten-free macaroni before topping with a crispy GF breadcrumb topping. This will be a new family favorite!

Baked Vegan Buffalo Mac + Cheese

Welcome to your new favorite vegan mac and cheese!

Vegan mac and cheese can be very hit or miss. I usually like to make mine at home so I can control just how creamy or spicy the sauce is.

Plus, I've seen mac and cheese on more and more Thanksgiving tables over the years, so this Baked Vegan Buffalo Mac + Cheese is the perfect new holiday side dish! It has tons of hot buffalo flavor along with gluten-free noodles and a breadcrumb topping. Literally, everyone can enjoy this side!

Baked Vegan Buffalo Mac + Cheese

The al-dente noodles are the perfect complement to the faux cheesy sauce, made with soaked cashews and plant milk. Once the buffalo mac is mixed, it is then topped with a fabulous gluten-free breadcrumb crust. 

The textures in this dish are just as amazing as the flavors! Even the kiddos will love it.

Baked Vegan Buffalo Mac + Cheese

What is Gluten?

Gluten is an aspect of wheat flour that is elastic and binding. Many folks experience sensitivity when eating gluten in the form of stomach pain, nausea, and other ailments. 

To get an idea of what gluten is, imagine baking bread dough. You continuously knead the bread dough to develop the gluten, or the elasticity, in the bread. Well-developed gluten will yield a soft, pliable texture with lots of air pockets for lightness.

Baked Vegan Buffalo Mac + Cheese

Using gluten-free ingredients just means that those items are made without wheat flour containing gluten. Other flours used in GF flour are:

  • Rice flour (brown or white)
  • Chickpea flour
  • Lentil flour
  • Tapioca flour
  • Almond flour

This Baked Vegan Buffalo Mac + Cheese uses no wheat flour. Instead, I use arrowroot to ensure the sauce has a cheese-like consistency. 

Baked Vegan Buffalo Mac + Cheese

Ingredients in Baked Vegan Buffalo Mac + Cheese

For the Mac + Cheese:

  • (8 oz.) box GF Macaroni pasta
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon vegan butter, for cooking
  • 2 garlic cloves, minced
  • 3 tablespoons arrowroot starch
  • For the Buffalo “Cheese” Sauce:
  • 1 cup raw cashews, soaked
  • 2 cups almond milk, unsweetened
  • 1 cup organic vegetable broth
  • 1 teaspoon freshly-squeezed lemon juice
  • ¼ cup nutritional yeast + 2 tablespoons
  • 1 teaspoon garlic powder
  • A teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ¼ teaspoon ground mustard
  • 3-4 tablespoons buffalo sauce, vegan + GF

For Topping:

  • 1 cup GF breadcrumbs, store-bought or homemade
  • ½ teaspoon garlic powder
  • 2 tablespoons vegan butter, melted
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried parsley

Baked Vegan Buffalo Mac + Cheese

How to Make Baked Vegan Buffalo Mac + Cheese

Preheat your oven to 400 degrees Fahrenheit and lightly grease a large baking dish with butter. Set aside.
Bring a large pot of water to a boil (with olive oil) and add macaroni and cook according to packaging. Once cooked, drain and set aside.

To Make the Buffalo "Cheese" Sauce:

Add all of the ingredients to a high-powered blender. Blend for about 1 minute on medium-high speed, until smooth, and it has a liquid consistency.

NOTE: If too thick, add a little warm water (1 tablespoon at a time), until desired consistency is formed.

In a dutch oven or pot, heat butter on medium-high heat and add garlic and sauté for a minute or so. Next, add arrowroot starch and whisk until well incorporated and bubbly.
Slowly add the Buffalo 'cheese sauce', whisking frequently, about 2-3 minutes. Once the mixture becomes thickened and bubbly, remove from heat.
Add the drained pasta and toss in sauce carefully and pour the coated macaroni into the prepared dish, spreading evenly.

Baked Vegan Buffalo Mac + Cheese

For the Topping:

In a bowl, add together the ingredients, stirring everything together until combined.
Generously sprinkle the breadcrumb topping atop macaroni and bake for 35-40 minutes or until the top if golden and the mixture is baked through and bubbly.
Once done, remove from oven and let cool slightly before slicing.
Bon Appetit!

Baked Vegan Buffalo Mac + Cheese

Other Recipes You'll Love

With this Baked Vegan Buffalo Mac + Cheese on the Thanksgiving table, try these other recipes, too!

Baked Vegan Buffalo Mac + Cheese

Baked Vegan Buffalo Mac + Cheese

Baked Vegan Buffalo Mac + Cheese 

5 from 10 votes
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.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Serves: 8 servings

Ingredients

MAC + CHEESE:

  • 1 (8 oz.) box Macaroni pasta, GF
  • 1 tablespoon Extra virgin olive oil
  • 1 tablespoon vegan butter, for cooking
  • 2 garlic cloves, minced
  • 3 Tbsps arrowroot starch (See Notes!)

BUFFALO 'CHEESE' SAUCE:

  • 1 cup raw cashews, soaked (See Notes!)
  • 2 cups Almond milk, unsweetened (You can use your fave plant-based milk)
  • 1 cup organic vegetable broth
  • 1 teaspoon freshly-squeezed lemon juice
  • ¼ cup nutritional yeast + 2 Tbsps
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ¼ teaspoon ground mustard
  • 3-4 Tbsps Buffalo sauce, Vegan + GF (See Notes!)

TOPPING:

  • 1 cup GF breadcrumbs, store-bought or homemade (See Notes!)
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried parsley
  • 2 Tbsps vegan butter, melted

Instructions

  • Preheat your oven to 400 degrees Fahrenheit and lightly grease a large baking dish with butter. Set aside.
  • Bring a large pot of water to a boil (with olive oil) and add macaroni and cook according to packaging. Once cooked, drain and set aside.

TO MAKE BUFFALO 'CHEESE' SAUCE:

  • Add all of the ingredients to a high-powdered blender. Blend for about 1 minute on medium-high speed, until smooth, and it has a liquid-y consistency. **NOTE: If too thick, add a little warm water (1 tablespoon at a time), until desired consistency is formed.
  • In a dutch oven or pot, heat butter on medium-high heat and add garlic and sauté for a minute or so. Next, add arrowroot starch and whisk until well incorporated and bubbly.
  • Slowly add the Buffalo 'cheese sauce', whisking frequently, about 2-3 minutes. Once mixture becomes thickened and bubbly, remove from heat.
  • Add the drained pasta and toss in sauce carefully and pour the coated macaroni to the prepared dish, spreading evenly.

MAKE THE TOPPING:

  • In a bowl, add together the ingredients, stirring everything together until combined.
  • Generously sprinkle the breadcrumb topping atop macaroni and bake for 35-40 minutes or until the top if golden and the mixture is baked through and bubbly.
  • Once done, remove from oven and let cool slightly before slicing.
  • Bon Appetit!

Tips & Tricks

  • STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
  • HOMEMADE BREADCRUMBS: To make your own breadcrumbs, simply grind 1-2 cups of cubed gluten-free bread into a food processor until finely chopped. Place crumbs onto a parchment lined baking sheet and spread out evenly. Bake for 5-6 minutes in the oven set at 350 degrees Fahrenheit, stirring occasionally. Once brown + crisp, remove from oven and let cool. Continue recipe steps and store remaining breadcrumbs in a tightly sealed container. 
  • SOAKED CASHEWS: To best soak cashews, add 1 cup of cashews to a bowl or measuring cup and cover with cold water, sealing the top with plastic wrap and leaving it out (at room temp.) overnight. When ready to use, drain and rinse. If not able to soak overnight, simply cover cashews with boiling water and let sit for 30 minutes, drain, + rinse.
  • ARROWROOT: If you don’t have arrowroot starch, feel free to substitute with regular starch or all-purpose flour, tapioca flour, which all act as a thickening agent.
  • HOMEMADE BUFFALO SAUCE (VEGAN + GF): To make your own buffalo sauce, Veganosity has a great recipe that is super easy!
  • OIL: Instead of extra virgin olive oil, you can substitute with grapeseed oil.
 
 
 

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  1. We found this dish to be very tasty! One of the best vegan mac & cheese recipes I’ve made. Next time I might reduce the amount of pasta to make it a tad more saucier; just my personal preference.

    • Hi Ann, I'm so happy that you enjoyed this recipe! Yes, definitely using less pasta should do the trick! Thanks so much for trying my recipe! 🙂

  2. This recipe is legit!!!! I subbed in steamed cauliflower since im allergic to cashews but it was still amazing. Served 10 people and everyone loved it. Even non gluten free and vegan crowd. I highly recommend!!!!

    • Hi Mandy! OMG! I'm so happy to hear that everyone enjoyed this! Definitely one of my faves! 🙂

  3. I can't believe how creamy this mac and cheese was. I made it because we had vegan guests for dinner, but as it turns out, everyone ate it and loved!! Will be making it again for sure.

    • Hi Aline! Yes, it really is so delicious! I'm so happy that you loved it and everything turned out great! 🙂

  4. This recipe looks delicious! Such a great alternative to offer this holiday season and with the addition of buffalo sauce...yes, please!!

  5. Look at how beautifully baked this is! Thank you so much for the recipe. This will have to go on my holiday menu for some upcoming parties!