Buffalo chicken mac n' cheese from Hot for Food All Day: Easy Recipes to Level Up Your Vegan Meals (page 113) by Lauren Toyota

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Notes about this recipe

  • sherri_xcf6n4 on April 11, 2026

    I used a little sour cream to take down the heat a bit, really good, very spicy. LOVED the soy curls in this. Have never used them this way before. I only used one carrot and one celery mixed in for a double batch, didn’t have extra for on top. I think I would like the blue cheeze dressing even better on this from PPN!

  • LFL on August 10, 2022

    1/2 star. Sodium math: 1/2 C Frank’s Red Hot Sauce, 4560mg; Edwards and Sons No-Chick’n Buillon Cube, 1620 mg sodium; 4 Tbsp Miyoko’s Vegan Butter, 260 mg sodium; 1 C Silk Unsweetened Soymilk, 95 mg sodium; 1 tsp Grey Poupon Dijon mustard, 120 mg sodium; 3/4 Cup Daiya vegan cheddar shreds, 720 mg sodium; 3 Tbsp jalapeños in brine, 1150 mg sodium; 1 3/4 tsp additional salt, 4025 sodium. TOTAL: 12,550 mg sodium. Number of servings:3. Sodium per serving: 4183 mg. We used half the specified amount of the Buffalo marinade/sauce, left out the briny japalenos, and had our Buffalo soy curls on salad instead of with the Mac and Cheese, thus reducing the sodium to 2700 mg per serving. It’s been decades since we’ve made something so bad that we threw it out, but halfway through dinner, my husband, a man who won’t throw out food to save his life, looked at me and said, “Do you think we should flush it?”

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