Vegan MoFo 2013 | Buffalo Mac & Cheese


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
  1. 1 cup raw, unsalted cashews, soaked
  2. 1 cup + 1 tbsp coconut milk
  3. 1/3 cup nutritional yeast
  4. 1 tsp mustard powder
  5. 1 tbsp garlic powder
  6. 1/2 tsp salt
  7. 1/2 tsp cracked black pepper
  8. 4 tbsp Frank's RedHot hot sauce
  9. 1/3 lb. dried pasta
  10. 3/4 cup seitan
  11. 3 tbsp all purpose flour
  12. 1/4 cup canola oil
  1. 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.
  2. 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.
  3. 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.
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5 thoughts on “Vegan MoFo 2013 | Buffalo Mac & Cheese

    1. Elisa Post author

      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. 😉


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