cheese

Vegan Buffalo "Chicken" Mac and Cheese

Creamy, cheesy, gooey, spicy, vegan buffalo “Chicken” mac and cheese with jackfruit! I love buffalo flavored anything, and I super love buffalo “chicken” dip! So taking that dip with a few adjustments and mixing it into macaroni changed my favorite appetizer into dinner (insert me doing a happy dance!)This mac and cheese is hearty enough to be a meal on its own with side salad, or a super delicious side dish!! So if you love mac and cheese and you love buffalo sauce on everything too, we might be new best friends!

Creamy, cheesy, gooey, spicy, vegan buffalo “Chicken” mac and cheese with jackfruit! I love buffalo flavored anything, and I super love buffalo “chicken” dip! So taking that dip with a few adjustments and mixing it into macaroni changed my favorite appetizer into dinner (insert me doing a happy dance!)This mac and cheese is hearty enough to be a meal on its own with side salad, or a super delicious side dish!! So if you love mac and cheese and you love buffalo sauce on everything too, we might be new best friends!

INGREDIENTS:

  • 16 oz package of macaroni noodles

  • 1 can jackfruit in brine

  • 1 8oz container vegan cream cheese

  • 1 cup of buffalo sauce (I use Franks)

  • 1/2 cup vegan mayo

  • Pinch of salt

  • 1/4 teaspoon pepper

  • 1 plus 1/2 cups vegan cheddar shreds (like Follow Your Heart)

  • 2 tablespoons vegan butter (for the drizzle)

INSTRUCTIONS:

Preheat oven to 350 degrees

  1. Cook noodles according package instructions. Drain, rinse and set aside.

  2. Drain jack fruit, rinse, and chop the pieces, or shred them using you fingers into a medium sized bowl. The fruit pulls apart easily, and I find using my fingers easier than chopping.

  3. Add 3/4 cups of the buffalo sauce, 1 cup of shredded cheese, plus the remaining ingredients minus the butter, to the jackfruit and mix well.

  4. Add the noodles to the jackfruit mixture and mix well.

  5. Transfer the mac and cheese to a 9x12 baking or caserole dish, and sprinkle the top with remaining 1/2 cup of shredded cheese.

  6. Melt 2 tablespoons of vegan butter and mix with the remaining 1/4 cup of buffalos sauce. Drizzle the mixture over the mac and cheese.

  7. Bake for 25-30 minutes, until all of the cheese on top is nice and melted and the mac is heated through.

If you liked this recipe, try these!

Buffalo “Chicken” Bites

Buffalo “Chicken” dip

IMG_1707.jpg

Cheesy Vegan Scalloped Potatoes

I love potatoes and I love cheese. So what’s not to love about these super easy cheesy vegan scalloped potatoes. All you need is a pretty simple vegan cheese sauce, some thinly sliced potatoes, an 8x8 pan, and you are on your way to a veganized classic!

I love potatoes and I love cheese. So what’s not to love about these super easy cheesy vegan scalloped potatoes. All you need is a pretty simple vegan cheese sauce, some thinly sliced potatoes, an 8x8 pan, and you are on your way to a veganized classic!

Ingredients :

  • 4 - 5 medium russet potatoes

  • 1 cup cashews soaked in hot water for a few hours

  • 2 cups water

  • 1/4 cup nutritional yeast

  • 1/2 teaspoon turmeric

  • 1/2 teaspoon smoked paprika

  • 1 teaspoon light miso paste

  • 1 tablespoon apple cider vinegar

  • 4 tablespoons tapioca or corn starch

  • 1 teaspoon salt

  • 1/2 cup plant milk (I used almond milk)

  • diced green onions for garnish (optional)

Instructions:

preheat oven to 350 degrees

  1. Wash potatoes, but do not peel. Thinly slice the potatoes using a kitchen mandolin. If you do not have a mandolin you can thinly slice the potatoes using the single blade side of your box grater, or cut them as thinly as possible using a sharp knife. If they are on the thicker side it will just take them longer to bake.

  2. Drain the cashews, adding them and the remaining ingredients,minus the plant milk, to a high speed blender or food processor. Blend on high until the mixture is completely smooth.

  3. Transfer the cheese mixture to a medium sized sauce pan and heat over medium heat. Whisk the mixture continuously until it begins to thicken to the consistency of thick pudding. Once it has thickened, whisk in 1/2 cup of plant milk.

  4. Lightly spray an 8x8 casserole pan with oil. Start by placing a thin layer of potatoes on the bottom, cover in some cheese sauce, then another layer of potatoes, cheese sauce, and continue the pattern until all of the potatoes and cheese have been used. The top layer should be cheese sauce.

  5. Bake for about 45minutes to one hour, or until the potatoes are cooked through. The time may vary depending on how thick you cut the potatoes. If the top seems to be browning before the potatoes are finished, you can cover the pan with some foil for the remainder of the bake.

  6. Once the scalloped potatoes are finished cooking, sprinkle with diced green onions to serve.

IMG_0589.jpg

Sliceable Smokey Garlic Cashew Cheese

Quick dairy free cheeses are easier to make than most people think. This smokey garlic cheese firms up in just a few hours and can be sliced, or grated. Agar powder is a plant based gelatin and the ingredient used to make this cheese solid. It can easily be found online, or in your local asian market. Cashews replace the dairy in this recipe, and help to make it a a creamy convincing cheese. So if you have never ventured into vegan or plant based cheese making, go ahead, you will be surprised how simple and delicious homemade cheeses can be!

Quick dairy free cheeses are easier to make than most people think. This smokey garlic cheese firms up in just a few hours and can be sliced, or grated. Agar powder is a plant based gelatin and the ingredient used to make this cheese solid. It can easily be found online, or in your local asian market. Cashews replace the dairy in this recipe, and help to make it a a creamy convincing cheese. So if you have never ventured into vegan or plant based cheese making, go ahead, you will be surprised how simple and delicious homemade cheeses can be!

INGREDIENTS:

  • 1 cup cashews, soaked in hot water for a few hours and drained.

  • 1/4 cup nutritional yeast

  • 1 teaspoon salt

  • 1 teaspoon onion powder

  • 2 teaspoons minced garlic

  • 1 teaspoon liquid smoke

  • 1 and 2/3 cups almond or coconut milk

  • 2 tablespoons of agar powder

  • 1/4 cup triple filtered coconut oil

  • 1/4 cup sauerkraut, without the juice ( this surprising ingredient helps give the cheese that tangy bite that most cheeses have)

  • 3 tablespoons tapioca starch

  • 2 teaspoons light miso paste

  • 1 tablespoon lemon juice

COOKING INSTRUCTIONS:

  1. In a food processor, add all ingredients except milk, and agar. Blend a few minutes until the mixture becomes smooth.

  2. In a medium sized sauce pan, combine milk, and agar and bring to a boil. Reduce heat and simmer for 3-5 minutes. You want the mixture to thicken to a thin pudding like consistency.

  3. Pour the milk and agar mixture into the food processor with the other ingredients.

  4. Mix for a few minutes until all of the ingredients are well incorporated, and smooth.

  5. Pour the cheese mixture into 2 - 3 ramekins or small bowls. Let cool, uncovered in the refrigerator for serval hours to firm up.

  6. Store in an airtight container for up to one week in the refrigerator.