This recipe. You guys are going to go CRAZAY over this Vegetarian Buffalo Mac & Cheese. Besides the fact that it is gluten and dairy-free!
There are many reasons why I love this recipe but here is the main juice..
For one it is made with minimal ingredients and cheese is not one of them. Shocker, I know! Rachel creating another cheese-less mac & cheese recipe. But there are so many possibilities with mac & cheese I can’t stop. I love that this one doesn’t have squash or cauliflower in it either.
It has a base of nut milk, cooked garlic and onions, spelt flour and the main star of the show: Sir Kensington’s NEW Buffalo Ranch Dressing. I die. Sir Kensington’s new ranch dressings line is INSANE! I was able to try this earlier in March and it is unreal. They have four different flavors: avocado ranch, ranch, pizza ranch and buffalo ranch. All completely sugar, soy, dairy and gluten-free and made with wholesome and healthy ingredients. Like Humane Certified Eggs and a buffalo sauce made just for the ranch!
It may sound a little weird to use the dressing in the sauce, but go with it. You guys trust me, right? 😉
Sir Kensington’s Buffalo Ranch is so flavorful and delicious. It adds the perfect kick to the “cheese” sauce. It is also delicious in salads or to dip your veggies in.
You can absolutely add some grilled chicken or even some bacon to make this a bit heartier with protein, but it is also dreamy as is.
Head on over to Sir Kensington’s site to learn more about their new ranch line. It will be hitting retailers in APRIL! Let me know if you have a chance to try them! I cannot recommend them enough.
WHAT YOU NEED
Spelt flour (or sub gf or oat flour)
Vegetarian Buffalo Mac & Cheese
- 12 oz. gluten-free pasta
- 1/2 medium onion, chopped
- 3 tablespoons avocado oil
- 2 garlic cloves, chopped
- 1 cup unsweetened nut milk
- 1/2 cup Sir Kensington's Buffalo Ranch Dressing (or sub buffalo sauce)
- 1 tablespoons nutritional yeast
- 4 tablespoons spelt flour (or your preferred flour)
- In a large skillet, heat the oil, onions and garlic over medium heat
- Let the onions and garlic cook for a few minutes (about 5-7) or until fragrant and softened a bit
- Add to a high speed blender and add nut milk, buffalo ranch, nutritional yeast and flour
- Blend on high until smooth and creamy (if too thick, add more nut milk and if too thin add more flour)
- Cook pasta per directions on package
- Once pasta is ready, strain and add sauce on top
- Enjoy while warm! Store in fridge for up to 5 days after making (when reheating, add a splash of water or milk to make it creamier again!)