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!
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!
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.
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.
- 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
- 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 cups (600 ml) vegetable broth
- 2/3 cup (40 g) nutritional yeast
- 2 tablespoons (30 ml) tamari
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 head cauliflower cored and cut into bite-size pieces
- Olive oil cooking spray for the cauliflower
- 1 teaspoon garlic powder
- 1/3 cup (80 ml) hot pepper sauce preferably Frank's RedHot
- 4 tablespoons (56 g) vegan butter melted
- 1 tablespoon (15 ml) apple cider vinegar
- 1 teaspoon paprika
- 16 ounces (454 elbow macaroni or other small pasta
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.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
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.
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.
Stir in the sauce and place the pot over low heat. Cook for a few minutes to heat through.
Add the buffalo cauliflower and gently stir to combine. Serve hot.
© 2019 Quarto Publishing Group USA Inc.
Text © 2019 Robin Robertson
Photography: Jack Adams Photography
Photography: Jack Adams Photography