When two favorites combine to make something great, you get this delicious, creamy, spicy, and just plain amazing vegan buffalo chick’n mac and cheese. Let me explain what’s going on here…fiery buffalo soy curls piled high on top of a luscious mac and cheese, with a drizzle of ranch dressing and a sprinkling of chopped tomatoes and green onions. We’re talking about a perfect match made in heaven. Go ahead, dig in!
What You’ll Need
For the vegan mac and cheese, gather up the following:
- Pasta of choice
- Potato
- Carrot
- Cashews
- Plain, non-dairy milk of choice – I like soy
- Vegetable broth (or vegan chick’n stock)
- Nutritional yeast
- White Miso
- Lemon juice
- Salt
- Butter flavored coconut oil (optional)
For the buffalo chick’n (soy curls), you’ll need:
- 1 bag of soy curls – I like Butler’s
- Cornstarch
- Oil for frying or spray oil for baking
- Hot Sauce – I like Frank’s
- Tahini (or vegan butter)
- Garlic Clove
Let’s Cook Some Vegan Buffalo Chick’n Mac and Cheese!
Let’s make this vegan buffalo mac and cheese! Start with two pots – one for your potatoes, carrots, cashews, and another for your pasta. In one pot, boil the noodles according to the package, and in another boil cubed potatoes, carrots, and cashews until just tender. Drain your pasta and set aside. Add the drained veggies and cashews to a blender along with the milk, veg stock, nutritional yeast, miso, lemon juice, salt, and coconut oil (if using). Blend on high until super creamy.
For the buffalo chick’n, start by rehydrating the soy curls. Cover them completely with hot water and let them sit for about 10 minutes. When they’re soft again, drain and press out as much water as possible. I like to spread them out on a large kitchen towel and then fold the bottom half up and over the soy curls. Press down on the towel repeatedly, releasing as much water as possible. Then, transfer to a bowl and toss with cornstarch.
If you’re going to fry them, heat oil to 350°F and, working in batches, fry for about 2-3 minutes, or until they’re golden brown.
If you’re going to bake them, preheat your oven to 375°F, toss them out evenly on a baking sheet, and spray with a little oil. Bake for about 20-25 minutes, or until desired crispiness. Alternatively, you can air fry them at 400°F for about 10-12 minutes, shaking halfway through.
Now we’re almost done! Just make the buffalo sauce by combining all ingredients in a small blender and blending until creamy. Add the cheese sauce to your noodles and stir well to combine. Toss the soy curls in the creamy buffalo sauce and pour those over the macaroni and cheese. Top with vegan ranch, diced tomatoes, sliced green onions, and more hot sauce!
More Pasta Recipes…
The Best Creamy Roasted Red Pepper Pasta
8-Ingredient Vegan Hot Italian Sausage Pasta
One-Pot Mediterranean Pasta with Tofu Feta
Vegan Buffalo Chick’n Mac and Cheese
Ingredients
Mac and Cheese
- 16 Ounces Pasta of Choice
- 1 Cup Potato (about 200 grams) Cubed
- ¾ Cup Carrot (about 100 grams) Diced
- ½ Cup Cashews
- 1 Cup Plain, Non-Dairy Milk I like Soy
- ½ Cup Vegetable Broth or Vegan Chick'n Stock
- 2 tablespoon Nutritional Yeast
- 1 tablespoon White Miso Paste
- 2 teaspoon Lemon Juice
- 1 teaspoon Salt
- 2 tablespoon Butter Flavor Coconut Oil Optional
Buffalo Chick'n
- 8 Ounces Soy Curls
- ¼ Cup Cornstarch
- ½ Cup Hot Sauce Like Frank's
- 2 Garlic Cloves
- 2 tablespoon Tahini Or, vegan butter
- ¼ Cup Water
Instructions
Mac and Cheese
- Boil pasta according to package, drain, and set aside
- Boil potatoes, carrots, and cashews until just fork-tender. Drain and add to blender along with milk, veg broth, nutritional yeast, miso, lemon juice, salt, and coconut oil (if using). Blend on high until super creamy. Pour sauce over noodles and stir to combine
Buffalo Chick'n
- Start by rehydrating the soy curls. Cover them completely with hot water and let them sit for about 10 minutes. When they’re soft again, drain and press out as much water as possible. I like to spread them out on a large kitchen towel and then fold the bottom half up and over the soy curls. Press down on the towel repeatedly, releasing as much water as possible. Then, transfer to a bowl and toss with cornstarch.
- To fry them, heat oil to 350°F and, working in batches, fry for about 2-3 minutes, or until they’re golden brownTo bake them, preheat your oven to 375°F, toss them out evenly on a baking sheet, and spray with a little oil. Bake for about 20-25 minutes, or until desired crispiness. Alternatively, you can air fry them at 400°F for about 10-12 minutes, shaking halfway through
- Make the buffalo sauce by combining hot sauce, garlic, tahini (or vegan butter), and water in a small blender and blend until creamy. Toss the soy curls in your buffalo sauce until well coated
- Pour buffalo chick'n over mac and cheese and top with vegan ranch, diced tomatoes, and sslicedgreen onions!
Nutrition
There’s really no compromise when it comes to vegan cooking. It’s better for us, for the animals, and for our environment. So make this Buffalo Chick’n Mac and Cheese and share it with someone you love – whether they’re vegan or not!
If you make this recipe, let me know! Please leave a comment, rate it (once you’ve tried it), and be sure to tag me. And, make sure to follow MNVegHead on Instagram, Facebook, and Pinterest!
Lots of love, Allison
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