1 ½cupsraw cashewssoaked overnight or boiled for 15 minutes. See note.
⅓cupnutritional yeastdo not use active, rising, or brewer’s yeast.
1garlic clove
1tablespoonsmoked paprika
2tablespoonlemon juice
½cupbuffalo sauceuse more if you like it really spicy. Make our recipe or use vegan store-bought.
½cupvegan ranch dressinguse our recipe or vegan store-bought.
½cupplant milkdo not use coconut milk. Feel free to add more if you like a thin cheese sauce.
Salt to taste
For the Vegan Chicken and Vegetable Mixture
1tablespoonvegetable oil
16ounceyoung green jackfruit in waterdo not buy jackfruit in brine or ripe jackfruit as it will be too sweet. Drain and rinse 3 times and squeeze out the excess water. Shred with your hands or chop finely with a knife.
1small onionfinely chopped
2celery stalksfinely chopped
3garlic clovesminced
1jalapeno pepperseeded, cored, and finely chopped
Salt and pepper to taste
Cook the pasta according to the instructions on the package.
Cook the noodles according to the instructions on the box.
For the Cheese Sauce
Drain and rinse the 1 ½ cups of soaked cashews and put in a high-powered blender. Add the ⅓ cup nutritional yeast, garlic clove, 1 tablespoon smoked paprika, 2 tablespoon lemon juice, ½ cup vegan buffalo sauce, ½ cup vegan ranch dressing, ½ cup plant milk, and salt to taste. Blend on a high speed for approximately 2 minutes, stopping to scrape the sides at 1 minute. If the sauce isn’t completely creamy, continue to blend until the cashews are totally broken down.
For the Jackfruit and Vegetables
In a large skillet, heat the oil on medium-high heat until it spreads in the pan and has a sheen.
Add the onion, celery, and jalapeno and stir to coat in the oil. Cook for 4 minutes then add the jackfruit and stir well. Cook for 4 minutes, add the garlic, and cook for another 2 to 3 minutes, or until the jackfruit begins to brown on the edges. Salt and pepper to taste.
Drain the pasta and place in a large mixing bowl. Add the buffalo cheese sauce and the jackfruit mixture and stir to combine. Finish with minced cilantro if desired.
Enjoy!
Notes
NUTRITION DISCLAIMER For the creamiest cheese sauce, the cashews need to be soaked so they’re soft and puffy. Soak them in cool water in the refrigerator overnight or boil them in water for 15 minutes if you’re in a hurry.Store in an airtight container in the refrigerator for up to 3 days. Freeze in a freezer safe container for up to 1 month. Thaw in the refrigerator before reheating.