Truffled Buffalo-Style (Healthy, Vegan, & Gluten-Free!) Mac & Cheese

By • May 1, 2017 0 Comments

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Author Notes: I am allergic to milk (seriously!), and have followed a vegan diet since I was 11. I'd been playing around with this recipe for awhile, and finally nailed it a few years ago. I used to call this "Healthier Mac & Cheese," but then I A) realized that was lame, and B) started adding in extra goodies, hence the fancy new name. I change it up constantly, but lately can't get enough of this version (which is STILL "healthier," by the way!). I use roasted butternut squash, caramelized onions, soaked raw cashews, full-fat coconut milk, and nutritional yeast for the "cheese," and add in my favorites: buffalo sauce, black truffle oil, vegan protein, veggies, and avocado to make it a filling meal that never disappoints. Amandah

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Serves 4 (with extra "cheese sauce" that goes with everything)

The "Healthier Mac & Cheese" Base

  • 1 packet Brown Rice Pasta (I use Tinkyada brand)
  • 1/2 Medium-Sized Butternut Squash (roughly 2 cups)
  • 1 teaspoon Olive or (Melted) Coconut Oil
  • 1 Can Full-Fat Organic Coconut Milk (~13 oz)
  • 1/2 cup Raw Cashews, soaked for 2+ hours
  • 1/2 Medium-Sized Yellow Onion, thinly sliced
  • 2 Cloves Garlic, minced
  • 1 cup Nutritional Yeast
  • 2 tablespoons (More, Melted) Coconut Oil
  • 2 tablespoons Whole-Grain Mustard (or your favorite Dijon)
  • 1 cup (or more!) Green Veggie(s) of choice (I love peas, broccoli, and/or brussels sprouts (charred if the latter))
  • 1/2 Lemon, juiced
  • 1-2 teaspoons Turmeric
  • 1/2-1 teaspoons Smoked Paprika
  • pinches Cayenne, Sea or Pink Salt, Cracked Black Pepper (all to taste, be generous with the pepper!)
  • OPTIONAL: 2-4 drops Liquid Smoke

Truffled Buffalo-Style!

  • (all of the above, plus)
  • 1-2 tablespoons Truffle Oil (I've used white & black, both are fab, but I prefer black)
  • 1-2 tablespoons Olive or (Melted) Coconut Oil
  • 2-3 tablespoons (be generous!!) Buffalo Sauce (my favorite is Wing Time MEDIUM [the only vegan one] Buffalo Wing Sauce)
  • 1 Avocado, chopped
  • 2 2 Field Roast Hand-Formed Field Burgers (25g plant-based protein EACH + made with goodness and available most places)
  1. Begin by roasting your squash (I think it smells like creme brûlée!), preheat your oven to 450.
  2. Place halved and seeded squash onto a lined baking sheet and drizzle with olive or coconut oil (about 1 teaspoon or less). Rub the oil in to cover the squash. Bake for 1 hour, and set aside to cool completely.
  3. Cook pasta according to package directions. This should only take 8-10 minutes. When pasta is 80% done, toss in peas (if using) to save a dish! Drain. Set aside.
  4. Warm a skillet over medium heat. Add coconut oil, onions, and garlic, and saute. Stir occasionally. Cook until fragrant, golden, and slightly translucent, about 5+ minutes. Sometimes I toss in a little agave nectar to caramelize them even more, optional.
  5. If squash has cooled, use an ice-cream scoop or spoon to scoop flesh out of squash (save or discard the seeds). Add to blender.
  6. Add the remaining ingredients: coconut milk, cashews, onion and garlic mixture, nutritional yeast, lemon, mustard, buffalo sauce, and spices to blender and blend to combine. Taste. Adjust seasoning as desired.
  7. Toss cooked pasta with truffle oil and set aside.
  8. Chop Field Roast burgers and cook with olive or coconut oil over medium-heat, stirring occasionally, for 8-10 minutes until you have nice, crispy charred bits.
  9. In a large bowl, fold pasta, cheese sauce, burger crumbles, and avocado together.

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