Step 1

melt 1 tablespoon of vegan butter in a large pot or deep sauté pan over medium heat. Add the vegan chicken to the pot and cook according to package directions, until lightly browned. Remove from the pan and set aside.

Step 2

Melt the remaining butter in a large pot over medium heat. Add the garlic, and sauté for 1 to 2 minutes, until fragrant. Add the nutritional yeast, parsley, dill, and onion powder and toast for an additional 30 to 60 seconds.

Step 3

Place the dry pasta in the pot and pour in the water and buffalo sauce. Bring everything to a boil over high heat.

Step 4

reduce the heat to medium and cook until the noodles are tender, stirring occasionally to prevent the noodles from sticking. Cook time will vary based on the pasta, but it will most likely be the longer end of the estimated cook time on the package.

Step 5

If you are using the cornstarch, dissolve it in a small amount of water, then add it to the pot and simmer until the sauce has thickened some. Turn the heat to low and stir in the vegan cream cheese or cashew butter until evenly incorporated. Return the vegan chicken to the pot and stir, then season with salt to taste or additional hot sauce if necessary.

Step 6

serve warm topped with fresh herbs, or as desired. This recipe is best enjoyed fresh, but leftovers will keep in the fridge for up to 4 days and can be reheated on the stovetop or in the microwave.