Do you ever look at photos of food you made and think “Damn, I made that!” That’s how I feel about this buffalo mac & cheese. I’ve made it several times, each using a slightly different recipe, and it’s always been amazing, but this is my first time photographing it. It’s definitely as delicious as it looks.
Buffalo Mac & Cheese
2013-09-09 21:19:58
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Ingredients
- 1 cup raw, unsalted cashews, soaked
- 1 cup + 1 tbsp coconut milk
- 1/3 cup nutritional yeast
- 1 tsp mustard powder
- 1 tbsp garlic powder
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
- 4 tbsp Frank's RedHot hot sauce
- 1/3 lb. dried pasta
- 3/4 cup seitan
- 3 tbsp all purpose flour
- 1/4 cup canola oil
Instructions
- Combine cashews, coconut milk, nutritional yeast, mustard powder, garlic powder, salt, pepper and 2 tbsp Frank's hot sauce in a blender. Blend on high until smooth and thick.
- Toss seitan in flour and fry in canola oil over medium heat until crispy brown. Remove from heat and add 2 tbsp. Frank's to the pan, tossing to coat.
- Cook pasta, drain and return to the warm pot that you cooked it in (on the same burner, with the heat off). Add cashew sauce and combine, stirring for 1-2 minutes until the sauce is evaporated slightly. Transfer to a bowl and top with seitan, garnish with chopped green onions and celery sticks.
GUY GONE VEGAN https://www.guygonevegan.com/
I’ve been looking for a new mac recipe that mimics my mom’s. This looks like it might do the trick.
This is by far my favorite mac & cheese recipe.
That looks fantastic, your photos are gorgeous.
Thanks! I have no idea what I’m doing when it comes to food photography, I just try and take photos in natural light when I can and figure if I take enough, a few will turn out good. 😉
I’m waiting for your creamy beer cheese recipe…saving the best for last?