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Buffalo Cauliflower Mac from Vegan Mac and Cheese

Non-dairy cheesy, saucy macaroni perfectly complements spicy buffalo cauliflower in this Buffalo Cauliflower Mac recipe from Vegan Mac and Cheese by Robin Robertson. It’s the perfect dinnertime comfort food!

Vegan Mac and Cheese

When I get a new cookbook, I almost always gravitate to the macaroni and cheese recipe. If it has a delicious mac and cheese recipe, then I know it’s a good cookbook. That was impossible to do with Robin Robertson’s new cookbook, though, as it contains nothing but mac and cheese recipes!

Arugula Pesto Mac

Vegan Mac and Cheese is a comfort food lover’s dream come true. It contains more than 50 recipes for dairy-free macaroni and cheese. I know what you’re thinking, “Is it really possible to make that many different types of mac and cheese?” And the answer is yes! And wait until you see how creative they are!

Robin starts the book with a history lesson. The history of mac and cheese that is! She shares the low-down on veganizing this classic dish, reasons why you should make it yourself, the different types of pasta you should use, and a variety of ways to make dairy-free cheese sauces. She includes different topping and add-in ideas, too.

Mac UnCheese Balls
The Recipes

The recipes in Vegan Mac and Cheese are super creative! Robin uses global inspiration in such recipes as Italian Macaroni Pie, Mac and Thai, and Noodle Kugel. She adds veggies to macaroni in Broccoli Mac UnCheese, Spinach Artichoke Mac UnCheese, and Asparagus Mac and Hollandaise. There are also recipes for those who crave a heartier dish, such as Chili Mac, BBQ Jack Mac, and Shepherd’s Mac. She even plays with her food in such recipes as Mac UnCheese Balls, Waffled Mac and UnCheese, and Cheesy Mug Mac.

Cheesy Primavera Mac

Chapters in Vegan Mac and Cheese Include:

  • Basic Mac UnCheese
  • Global Cheesy Mains
  • Mac and Veggies
  • Meaty Macs
  • Fun with Mac UnCheese

If you’re looking for creative ways to make everyone’s favorite comfort food, this is the book for you!

Buffalo Cauliflower Mac recipe from Vegan Mac and Cheese by Robin Robertson

Buffalo Cauliflower Mac

Buffalo cauliflower has been making the rounds, so it should come as no surprise that it turns up in a mac uncheese. The cheesy, saucy macaroni is a perfect foil for the spicy hot cauliflower.



  • 1
    large russet potato
    cut into 1-inch (2.5 cm) chunks
  • 1
    large carrot
    cut into 1-inch (2.5 cm) chunks
  • 2 1/2
    (600 ml) vegetable broth
  • 2/3
    (40 g) nutritional yeast
  • 2
    (30 ml) tamari
  • 1/2
    onion powder
  • 1/2
    garlic powder
  • Salt


  • 1
    head cauliflower
    cored and cut into bite-size pieces
  • Olive oil cooking spray
    for the cauliflower
  • 1
    garlic powder
  • Salt
  • 1/3
    (80 ml) hot pepper sauce
    preferably Frank’s RedHot
  • 4
    (56 g) vegan butter
  • 1
    (15 ml) apple cider vinegar
  • 1


  • 16
    (454 elbow macaroni
    or other small pasta


  1. To make the sauce: In a medium saucepan over medium-high heat, combine the potato, carrot, and vegetable broth. Bring to a boil and cook for 15 to 20 minutes, or until the vegetables are tender when pierced with a fork. Carefully transfer the mixture to a blender or food processor. Add the nutritional yeast, tamari, onion powder, and garlic powder and season with salt. Blend until smooth. Set aside.

  2. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  3. To make the cauliflower: Arrange the cauliflower in a single layer on the prepared sheet. Spray the cauliflower with cooking spray and sprinkle with the garlic powder and salt. Roast for 20 minutes or until softened. Transfer to a large bowl and add the hot sauce, butter, vinegar, and paprika. Stir well to coat. Return the cauliflower to the baking sheet (you may want to use a new sheet of parchmenand arrange it in a single layer. Bake for 10 minutes more.

  4. To make the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Drain well and return it to the pot.

  5. Stir in the sauce and place the pot over low heat. Cook for a few minutes to heat through.
  6. Add the buffalo cauliflower and gently stir to combine. Serve hot.

Recipe Notes

© 2019 Quarto Publishing Group USA Inc.
Text © 2019 Robin Robertson
Photography: Jack Adams Photography

Photography: Jack Adams Photography

Non-dairy cheesy, saucy macaroni perfectly complements spicy buffalo cauliflower in this Buffalo Cauliflower Mac recipe from Vegan Mac and Cheese by Robin Robertson. It's the perfect dinnertime comfort food!

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Loaded Baked Potato Wedges with Creamy Cheese Sauce and Tofu Bacony Bits

Loaded Vegan Baked Potato Wedges – These crispy baked potato wedges are perfection! Baked until crispy and topped with vegan cashew cheese sauce, tofu bacon, and scallions. These just might be potato perfection!

loaded potato wedges drizzled with vegan cheese sauce

This easy recipe for Baked Loaded Potato Wedges will blow you away with the delicious combo of crispy baked potatoes,  tofu bacon bits, and a creamy vegan cashew cheese sauce.

While you could eat these loaded potato wedges as a meal or side dish, I love serving these as a shared appetizer or a Game Day snack. Having a few is delicious, but having a whole sheet pan on your own is quite gluttonous so you might want to share. If you’re hosting a party, a movie night or a game day get-together, make sure to put these delicious loaded potato wedges on the menu and you will be everyone’s favorite!

These Vegan Cheesy Potato Wedges are perfect for when you’re craving something cheesy and comforting. The potatoes are baked not fried.  They are baked on the same sheet pan as the tofu bacon which makes for easy clean-up. While the potato wedges are baking, we whip up my favorite vegan cashew cheese sauce. It only takes minutes and you’ll love the creamy rich texture. I like to make some extra and serve pasta with vegan cheese sauce and bacon the next day. You can also slice the potatoes into halves to make loaded baked potatoes!

loaded baked potato wedges on a a platter topped with vegan cheese sauce and tofu bacon

More Vegan Game Day Foods & Snacks

  • Firecracker crispy tofu wings
  • Spinach artichoke dip 
  • Thai Layered Dip -because Peanut sauce.
  • Spicy Pepper Crisp Cauliflower bites with celery ranch
  • Zucchini chickpea Fritters
  • Cajun Chickpea Fries

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