Buffalo Cauliflower Mac Bake

This vegan mac bake combines two comfort-food favorites into one bubbling casserole: creamy, cheesy pasta and spicy buffalo cauliflower bites. Cauliflower florets are roasted until caramelized at the edges, then tossed in a tangy buffalo sauce before being folded into elbow macaroni coated in a rich, dairy-free cashew cheese sauce built from soaked cashews, nutritional yeast, and a touch of plant milk. A final bake under a crunchy breadcrumb topping brings everything together into a golden, craveable casserole. Perfect for game day gatherings or a cozy weeknight dinner, this dish delivers all the heat and creaminess you crave without any dairy, eggs, or animal products. The cashew-based sauce provides a luscious, cheese-like texture while nutritional yeast lends that signature savory, cheesy flavor. Serve it straight from the baking dish with a drizzle of extra buffalo sauce and a sprinkle of fresh chives for a dinner that satisfies every comfort-food craving while keeping things entirely plant-based.

Ingredients

• 1.5 cupsraw cashews, soaked in hot water for 15 minutes, drained
• 1 headcauliflower, cut into bite-sized florets
• 3 tbspolive oil, divided
• 1 cupBuffalo hot sauce, divided, such as Frank's RedHot
• 1 lbElbow macaroni, or other short pasta
• 1.5 cupsUnsweetened plant milk, such as soy or oat milk
• 0.5 cupnutritional yeast
• 3garlic cloves, peeled
• 1 tbsplemon juice, freshly squeezed
• 1 tspsmoked paprika
• 1 tsponion powder
• 1 tspsalt, plus more to taste
• 0.5 tspblack pepper
• 0.75 cuppanko breadcrumbs
• 2 tbspVegan butter, melted
• 2 tbspfresh chives, chopped, for garnish

Method

No instructions listed.