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Slices of Baked Vegan Buffalo Mac and Cheese on a plate.
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5 from 11 votes

Baked Vegan Buffalo Mac + Cheese 

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 Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Side Dish
Keyword: baked, cashews, cheese, classic, dairy-free, dinner, easy, fall recipe, food, gluten-free, healthy, holiday, holidays, indulge, mac + cheese, plant-based, recipe, savory, southern, traditional, vegan
Servings: 8 servings
Calories: 352kcal
Author: Shanika

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!

Notes

  • 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.
 
 
 

Nutrition

Calories: 352kcal | Carbohydrates: 46g | Protein: 7g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 795mg | Potassium: 159mg | Fiber: 3g | Sugar: 1g | Vitamin A: 249IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 2mg