August 20, 2021 2 min read


RECIPE BY MARISSA FROM @itsallgoodvegan

"This easy to make recipe is a must try. Tossed in a creamy dairy-free sauce made with carrots, cauliflower, bell pepper, cashews, and a kick of buffalo sauce. This isn’t your basic mac and cheese, it’s jam packed with some of my favorite veggies!"

  • Vegan Buffalo Cheese Sauce
    • 2 cups cauliflower, I used frozen
    • ½ large red bell pepper
    • 2 medium carrots, peeled and chopped
    • 1 cup unsalted cashews, soaked for 30-45 minutes
    • 3 cloves of garlic, minced
    • 1 tbsp lemon juice
    • 1 tsp onion powder
    • ¼ cup buffalo sauce, gluten-free
    • 1 ½ cup unsweetened dairy-free milk, I used soy milk
    • ⅛ tsp cayenne pepper, add more for a spicier sauce
    • 16 oz of pasta, cooked al dente
  1. Fill a medium pot with water and bring to a boil. Add the cauliflower, carrots, and boil for 4-5 minutes or until fork tender. Drain the water and transfer to a high powered blender.
  2. Combine the rest of the buffalo cheese sauce ingredients to the blender and blend until the sauce is creamy and smooth.
  3. Taste the cheese sauce and add additional seasoning (salt or cayenne pepper).
  4. Pour the cheese sauce over your cooked pasta and toss.
  5. Take the pasta off the heat and divide pasta into bowls.
  6. Leftovers can be kept in the refrigerator in an airtight container for 3 days.



Marissa Wong @itsallgoodvegan |

I’m Marissa, the recipe creator and food photographer for It’s All Good Vegan. I love to spend my days in the kitchen creating simple and healthy recipes. My mission is to educate others how eating plants can help you live a healthy, balanced li