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!

Cheesy Quinoa, Mushroom, and Broccoli Bake

Okay, friends...are you ready for your new favorite side dish? This Cheesy Quinoa, Mushroom and Broccoli Bake is my vegan take on a recipe from an all time favorite chef of mine Alton Brown! Part Mac n' Cheese, part, Broccoli Casserole...hopefully this updated plant based version does his original recipe justice...I'm not gonna lie, it's one of the best things that I have eaten in a long time! Yum!

Bonus: This recipe requires a killer cheese sauce, so two recipes in one!

One of the most frequent comment I get, from friends and strangers alike, when it comes to plant-based and dairy free recipes is “What about cheese?” The truth is…non-dairy cheeses have come A LONG way in the last several years. This recipe is proof of that! Here’s my bet…even your cheese loving friends will gobble it down!

What you are going to need to buy:

FOR THE CASSEROLE:

Dried Quinoa - (They do sell, ready to serve, quinoa in a bag…which I have never tried. If that’s your thing, give it a go!)

Fresh Broccoli - (You could honestly use frozen if you have it on hand in the freezer)

White Mushrooms, sliced

Non-Dairy Butter - (We used Earth Balance)

Veggie Stock or Bouillon Cubes - (We used THESE from Edward and Sons)

Minced Garlic - (We like the jarred kind from Spice World)

Balsamic Vinegar - (We get ours from this great little place here in Central Florida called The Ancient Olive)

Just Egg - (Or, your favorite egg replacer)

FOR THE CHEESE SAUCE:

Non-Dairy Butter - ( We used Earth Balance)

Flour

Your Favorite Plant Milk - (We love this Organic Oat Milk from RISE BREWING)

Non-Dairy Cheese Shreads - (We used THESE CHEDDAR SHREADS from VioLife!)

Yellow Mustard - (yes, just trust us!)

Salt and Pepper

Non-Dairy Sour Cream - (in our opinion Tofutti is the OG…and also the best!)

What you are going to need to do:

Start by cooking your quinoa. I used 3/4 a cup of dried quinoa in about 1.5 cups of liquid. Follow your package directions.

In another pot, with a little butter, garlic, and a splash of balsamic vinegar, cook your mushrooms (6-8 ounces) until they have reduced in size by about half, are soft, and they have taken on a nice, brown, color.

Chop your broccoli (5-6 ounces) into small florets.

At this point, add your cooked mushrooms, and fresh broccoli to the pot with the quinoa, (there should still be a little liquid left) reduce heat to warm and cover. The heat and steam in the pot will cook the broccoli.

Now, onto the cheese sauce!

Wipe out the pot that you were cooking your mushrooms in and, on low heat, melt about 2 tablespoons of butter. 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.

Reduce heat and add the cheddar shreds, stirring to melt.

Add 1 tablespoon of yellow mustard…don’t be afraid, just do it! (You can use brown mustard, if you like it!)

Stir in 1/4 cup of sour cream.

Continue to stir, on low/medium heat, until everything is melted.

Add salt and pepper, to taste. It will take more salt than you think…a full teaspoon isn’t too much! (I also added some onion and garlic power to mine for this dish!)

…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.

Assembly:

Preheat your oven to 350.

Mix in the equivalent of ONE egg of your favorite egg replacer into the quinoa/mushroom, broccoli mixture.
Add the cheese sauce to the casserole mixture and stir gently to combine. Bake in a 9x9 casserole for 30 minutes at 350 and then broil on LOW for the last 5 minutes to add a nice brown color to the top. (Keep your eye on it for this last part…all ovens are different. Don’t burn it!

Total bake time, about 35 minutes.

Let rest for 10 minutes before serving. Garnish with herbs, if that’s your thing. I used some fresh, flat-leaf parsley.

Makes 4 side-dish sized servings, but full disclosure, I totally ate this last night for my legit dinner…dinner servings: 2-3ish

Enjoy!