Buffalo Mac & Cheese
Like Buffalo Wings? How about Macaroni & Cheese? If you answered 'yes' to both of these questions, this dish is for you!
Mac & Cheese Recipe:
1 Large russet potato (peeled & cubed)
1 Large Carrot (Thickly Sliced)
3 Cloves Garlic (Whole)
1/4 Cup Nutritional Yeast
1 tsp Sea Salt
Plain plant milk (I always use West Soy Original Soy Milk, because it has no "natural flavors", AKA vanilla)
1 Box Macaroni (I use 365 Brand, it comes in a bag)
In a medium pot over high heat, boil potatoes, carrots and garlic until tender.
Transfer cooked veggies into a high powered blender, add spices and begin to blend on low, add plant milk slowly until the mixture begins to loosen and blend with ease. Turn blender to high and allow the cheese mixture to get super smooth (about 1 minute). Taste, and add salt and pepper as needed. Put cheese sauce aside.
Cook pasta as directed on box, in a large pot. Once pasta is cooked, drain and return to pot. Cover pasta with cheese and stir. You more than likely will have some left over cheese sauce, put it int he fridge for later!
Buffalo Wing Recipe:
1/2 Head of cauliflower (cut into natural florets)
3/4 Cup AP flour + 1/4 Cup AP flour
1/4 Cup Corn starch
1.5 Cup plant milk
1/2 tsp sea salt
1/2 Cup Franks Red Hot Sauce (NOT buffalo sauce)
1 tsp vegan butter or neutral flavored oil
Preheat oven for 375F
In a large bowl whisk together flour, corn starch, plant milk and salt until smooth. This mixture should resemble a thick pancake batter. Add cauliflower and using a rubber spatula, stir the mixture until the cauliflower is covered evenly. Add extra 1/4 flour and toss.
On a greased baking sheet spread out the cauliflower wings and then drizzle with olive oil (or spray with cooking spray, I use avocado oil)
Bake for 20-30 minutes or until crisp.
While the wings are baking, heat the hot sauce + butter in a small pot until bubbling. Remove from heat and set aside.
Once wings are crisp, toss them in the hot sauce.
Serve with Mac & Cheese and extra hot sauce.