Spicy Vegan Buffalo Cauliflower Mac and Cheese | VegNews

Ingredients

• For the sauce:
• 1 large Russet potato, cut into 1-inch chunks
• 1 large carrot, cut into 1-inch chunks
• 2½ cups
• vegetable broth
• ⅔ cup nutritional yeast
• 2 tablespoons tamari
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• For the cauliflower:
• 1 head cauliflower, cored and cut into bite-size pieces
• Olive oil cooking spray
• 1 teaspoon garlic powder
• ⅓ cup hot pepper sauce
• 4 tablespoons
• vegan butter
• , melted
• 1 tablespoon apple cider vinegar
• 1 teaspoon paprika
• For the pasta: 
• 1 pound cooked
• elbow macaroni