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a plate of vegan Creamy Buffalo Sauce pasta with cauliflower. Salad on the side.

Creamy Buffalo Cauliflower Pasta

This vegan creamy buffalo cauliflower pasta combines the spicy flavors of buffalo sauce with the luxurious creaminess of a cashew-based sauce, resulting in an amazing pasta dish! Roasted buffalo cauliflower florets add a delightful texture and a hint of spice, while the creamy sauce coats each pasta strand with rich flavor. It's ready in about 40 minutes, making it a great choice for a comforting weeknight dinner or a special indulgence. Whether you're sharing with friends or having a solo pasta celebration, this dish promises a taste bud adventure!
Servings 4
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients
  

For the buffalo cauliflower:

  • 1 small head of cauliflower, cut into bite-sized florets
  • 2 tablespoons olive oil
  • 1/4 cup buffalo sauce (make sure it's vegan)
  • salt and pepper to taste

For the creamy sauce:

  • 1 cup raw cashews (soaked overnight or soaked in hot water for 1 hour)
  • 3/4 cup vegetable broth (or water)
  • 1/4 cup nutritional yeast
  • 1/4 cup buffalo sauce
  • 1 teaspoon granulated garlic
  • 1 teaspoon onion powder
  • 3/4 teaspoon smoked paprika (optional for smoky flavor)
  • 2 teaspoons lemon juice
  • 1/8 teaspoon salt

For the pasta:

  • 16 oz. your favorite vegan pasta
  • chopped fresh parsley for garnish (optional)

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a large bowl, toss the cauliflower florets with olive oil, buffalo sauce, salt, and pepper until evenly coated.
  • Spread the cauliflower in a single layer on a baking sheet and roast in the preheated oven for about 20-25 minutes or until the cauliflower is tender and slightly crispy. Remove from the oven and set aside.
  • Drain and rinse the soaked cashews.
  • Cook the pasta according to the package instructions until al dente. When it is done, drain and set aside.
  • While the cauliflower is roasting and the pasta is cooking, make the sauce. In a blender, combine the drained cashews, vegetable broth, nutritional yeast, buffalo sauce, granulated garlic, onion powder, smoked paprika, lemon juice, and salt.
    Blend until the mixture is smooth and creamy. Adjust the seasonings to your taste.
  • In a large skillet or pot, heat the sauce. on medium heat. Then combine gently the cooked pasta, and roasted buffalo cauliflower with the creamy sauce.
    Stirring gently, until everything is heated through and combined.
  • Serve your creamy buffalo cauliflower pasta hot, garnished with chopped fresh parsley if desired.