Today’s recipe is something I have wanted to try making for a long time: Vegan Buffalo Chick’n Mac & Cheese.
With no potatoes, no cashews and no blending required, this delicious recipe has the added spiciness of buffalo chick’n chunks.
An amazing dish to bring to any party or gathering where you want to really WOW people.
Ps: for more drool-worthy recipes, check out my cookbook!
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Vegan Buffalo Chick’n Mac & Cheese
- Total Time: 35
Description
I had been wanting to try this for so long…and it was worth the wait. VEGAN BUFFALO CHICK’N MAC & CHEESE!!! Wow. It is amazing. So cheesy. So spicy. The perfect comfort food AND amazing for parties and serving to people who claim they don’t like vegan food. Trust me- they’ll love it!
Ingredients
Pasta Ingredients:
- 2 cups macaroni
- 3 cups water
- 2 tsp dijon mustard
- 1/2 tsp salt
- 1/4 to 1/2 tsp garlic powder (if you really like garlic add 1/2 tsp)
Sauce Ingredients:
- 1 cup almond or soy milk
- 1/3 cup nutritional yeast
- 2 tbsp tahini
- 1 tbsp buffalo or hot sauce
- 2 tbsp lemon juice
- 1 cup shredded vegan cheese
- pepper to taste
Buffalo Chick’n Ingredients:
- 1/2 batch of tofu nuggets OR 6 oz. store-bought vegan chick’n strips
- 1/4 cup BBQ sauce
-
1/4 cup (or less if you aren’t into super spicy food) buffalo hot sauce
Instructions
- Prepare the tofu nuggets according to recipe. If using store-bought chick’n, bake according to package directions, then chop into bite-size pieces and add to a mixing bowl. Drizzle the bbq sauce and buffalo sauce overtop and toss to combine. Set aside.
- Meanwhile, to a large/medium pot, add macaroni, water, dijon, salt and garlic powder and stir well. Bring to a light boil, stirring frequently so it doesn’t stick. Cook until liquid is mostly absorbed and pasta is cooked.
- Stir together the almond milk, nutritional yeast, tahini, buffalo sauce and lemon juice until combined.
- When the pasta is cooked, add the sauce, vegan cheese and pepper and stir until cheese melts.
- Add the mac & cheese to a baking dish, top with the buffalo chick’n chunks and stir. Top with breadcrumbs for a crispy top. Bake in oven for 5-7 minutes on broil until top is golden and mac & cheese is bubbling.
- Prep Time: 30
- Cook Time: 5
This was the most realistic Mac and cheese I’ve ever had! The texture was amazing and so was the flavor. The buffalo chick’n was an incredible touch and I totally wouldn’t have thought of it. I’ll definitely be making this again!!
★★★★★
I can’t wait to make this!! I’ve been looking for a good vegan mac and cheese recipe for a while now that didn’t include potatoes (trying to lay low on the carbs… haha!) Just wondering, but could you do a blog post on all your regular kitchenware? Your pots always look so cute in your photos and videos!
I really should! Most of it is from Homesense 🙂
obsessed with thisssss!
The best, that’s all!
★★★★★
I made this last week and OMG it was so delicious. It’s just me, so I literally ate it all week long!!!
I’ve made this 3 times already and I’m about to make it again tonight. Everyone who’s tried it has loved it. I’m not vegan, so when I couldn’t find vegan cheese shreds/blocks to shred I cheated and used regular cheese, but I still felt good knowing I wasn’t using all of the other animal products that normally go into mac and cheese.
★★★★★
Very quick and easy recipe, I just made it and it’s sooooo good 10/10 recommend! ?????
★★★★★
My husband just uttered the sentence, “what did you do?” as he went back for thirds. This was a huge hit and super delicious!!
★★★★★
My boyfriend and I love this recipe!!! We eat it probably once a week. You’re such an awesome chef, Liv!! ❤️
★★★★★
I just want you to know this recipe changed my life today. Made it with gardein chicken tenders and violife cheddar shreds. Hands down best vegan mac n cheese I have ever had. I have made many of the popular vegan mac n cheese recipes, and they’re good, but this actually tastes SO MUCH like the comforting, cheesy mac I used to eat as a kid (with a spicy adult spin 😜). Best of all, no expensive chasews, no blenders to clean. All ingredients I would normally have on hand and are easy to find. THANK YOU LIV FOR MAKING MY VEGAN CHEESY MAC DREAMS COME TRUE.
★★★★★
I had run out of tahini, so I used vegan butter. It worked! So good. And I used plain tomato sauce instead of bbq sauce. It helped make the buffalo sauce less.hot. oh and I used morningstar popcorn chick’n. So yummy! I will definitely make this again.
★★★★★
So happy you enjoyed! 🙂
Do you have the nutritional information on the vegan buffalo chick’n mac & cheese?
I don’t your best bet would be to plug into a calculator online that uses a link like my fitness pal etc 🙂