Spicy, cheesy goodness with a neon orange sauce that will bring you back to childhood.
10 ounces gluten free pasta
¼ cauliflower chopped (about 1 ½ cups)
1 peeled/diced carrots
½ chopped onion
½ cup water from boiled veggies
½ cup raw cashews
½ cup coconut milk
4 tablespoons nutritional yeast
1 tablespoon lemon juice
1 teaspoon salt (or more to taste)
1 clove garlic
1 pinch cayenne pepper
1 pinch paprika
1 cup soy curls
1 cup hot vegetable stock
Cook macaroni according to package instructions, drain, and set aside.
Bring several cups of water to boil in a small pot. Place chopped cauliflower, carrots, and onion in the boiling water, and cook for about 10 minutes, or until vegetables are tender.
Re-constitute the soy curls by placing them in a bowl and pouring the broth over them. Let them sit for about 15 minutes. Once they’ve softened, drain them and stir with buffalo sauce to coat
When veggies are soft enough to blend, use a slotted spoon to remove them from cooking water, and place them in a high-powered blender. Add ½ cup of that cooking water to your blender, along with your remaining ingredients. Blend until smooth.
Pour sauce over your cooked macaroni noodles and top with buffalo soy curls.