Creamy Dairy Free Buffalo Mac 'n Cheese | Cashew Free with Rise OatMilk
The main comment I hear from folks who are just transitioning into a plant-based lifestyle or who are simply trying to eat less dairy is, “…but, I just love cheese so much!” Me, too, my friends! Me, too! This dairy free Creamy Buffalo Mac n’ Cheese is the answer for when the comfort food cravings come a knocking!
Is the OatMilk from Rise Brewing the most versatile ingredient in my plant-based fridge? It just might be! This ultra-creamy Mac ‘n Cheese is just another recipe that uses it! And, the best part is that this recipe is also cashew free…sometimes hard to come by in the vegan cheese world, for all of our allergy sensitive friends! (Yes, I’m looking at you, Jess!)
What you are going to need to buy:
Pasta - (whatever kind you prefer for your Mac!)
Non-Dairy Butter - ( We used Earth Balance)
Flour
Organic Oat Milk from RISE BREWING - (Can you use something else…um, yeah, but why?)
Non-Dairy Cheese Shreds - (We used THESE CHEDDAR SHREADS from VioLife!)
Non-Dairy Sour Cream - (in our opinion Tofutti is the OG…and also the best!)
Yellow Mustard - (yes, just trust us!)
Salt and Pepper, to taste
Garlic and Onion Powder, to taste
Hot Sauce - (Frank’s is our favorite!
Feta Cheese - (We like this BLOCK FETA from VioLife)
Fresh Dill and Diced Tomato for garnish, if that’s your thing! (And, it totally should be, because it’s delicious!)
What you are going to need to do:
The Cheese Sauce:
In a medium pot, on low heat, melt about 2 tablespoons of butter and gently allow butter to brown, but not burn, because we’re going to make a roux.
Sprinkle 2 tablespoons of flower on top of the melted butter and whisk to combine. Cook mixture for about 30 seconds and then slowly add 1.5 cups of oat milk, whisking the entire time so that no lumps form. Bring to a boil and let boil about 30 seconds.
Stir in 1/3 cup of sour cream.
Add 1 tablespoon of yellow mustard…don’t be afraid, just do it! (You can use brown mustard, if you like it!)
Reduce heat and add the cheddar shreds (yes, the whole bag), stirring to melt.
Continue to stir, on low/medium heat, until everything is melted.
Add salt and pepper, and garlic/onion powder to taste. It will take more salt than you think…a full teaspoon isn’t too much!
…And, boom! vegan cheese sauce! If it seems thin, increase the heat and let simmer for 1-2 minutes, but remember it will tighten up as it cools.
A note about ingredients and brands: I’ve been plant-based for 20 years and believe me, I’ve seen quite the evolution of dairy-free products, particularly, when it comes to milks and cheeses! The products and brands that I recommend for this recipe are not sponsors and I don’t get paid to promote them…they are, simply, in my opinion, the best options, for this dish! Can you use something different? Sure. Can you substitute one brand for another? Of course…but this is legit the best cheese sauce that I’ve had, plus…it’s quick, easy, and also cashew free, so if you want to make THIS delicious version, in your home kitchen, I’d say, stick with these brands!
Assembly:
Boil your preferred pasta based on the boxed instructions. Drain pasta and add cheese sauce to coat. Serve with a dash of hot sauce…or several, crumbled feta, diced tomatoes, and dill.
Feta Tip: If you put your block feta in the freezer for just a few minutes before serving and let it get nice and cold, you can run the tines of a fork across the top of the block and it crumbles beautifully!
Unless you are serving a crowd, you are likely going to have cheese sauce left over. It keeps in the fridge just fine and re-melts like a dream! Use it to make your own version of a plant-based hamburger helper or cheesy potatoes!
Enjoy!