How to Make Vegan Buffalo Cauliflower Wings
My healthy cooks, this week we’re digging into one of those summer BBQ staples: Vegan Buffalo Cauliflower Wings! But this time we’re going all vegan with our buffalo cauliflower wing option. Hearty, filling, and still with plenty of spicy heat to have you providing your guests with some epic nourishment. Let’s get into it! You’ve all been asking for more vegan summertime recipes and this one is such a winner and so easy to make. We’re going completely added sugar free and vegan on this one!
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What makes these vegan buffalo cauliflower wings easy?
This recipe is one of those where you’re just adding everything to a blender and letting it do its job to create our sauce. Chop the cauliflower and all the prep is done!
What makes these vegan buffalo cauliflower wings healthy?
With this dairy free vegan buffalo cauliflower wings recipe, we’re focusing on the beauty of using vegan and gluten free whole food ingredients to create vegan buffalo cauliflower wings that taste just as good, if not better, than the original chicken counterpart! You’re left with a side dish that will impress everyone you know.
We are using cayenne to provide heat, coconut milk for texture and cashews as the base of our sauce. We’re also adding some extra spices to make this one perfect for your guests who want all that flavor!
You all have been asking me for the macronutrient breakdown of my recipes, so here you go below! Let me know if this continues to be helpful to you.
Recipe: Vegan Buffalo Cauliflower Wings
1 head cauliflower
1/2 cup coconut milk
1.5 cups cashews, soaked at least 4 hours and up to overnight
1 Tbsp nutritional yeast
1 Tbsp tomato paste
1/4 tsp cayenne powder
1/2 tsp paprika powder
1/2 tsp sea salt
Fresh parsley, roughly chopped
Remove stalk and chop cauliflower into florets about 1-2″ in size.
Transfer them to a baking tray and drizzle with olive oil (about 1 Tbsp). Add a pinch of salt and bake at 395 F/200 C for 30-35 minutes.
Make your cashew buffalo sauce. Add coconut milk, cashews, and about 1 Tbsp of cashew soaking liquid to the blender. Add nutritional yeast, tomato paste, salt, cayenne and paprika. Adjust seasoning after you blend if it needs more salt or heat.
Place baked cauliflower into a bowl. Leave oven on. Coat cauliflower with the sauce. Place back into the oven for 10 minutes and then let cool to room temp before serving. Top with fresh parsley and serve with more of your cashew sauce to dip.