4tablespoonshot sauceFrank’s Redhot Original Sauce
¾cupmilkplant-based
Instructions
Cook noodles according to directions. Make sure to make them on the al dente side so that they don’t fall apart when you mix. Cool under cold water when done.
While noodles are cooking, chop cauliflower and celery and add the carrots to a large bowl.
For the sauce, add chickpeas, lemon juice, Dijon mustard, garlic, onion powder, plant milk, and Frank’s red hot sauce to your blender. Blend until a smooth consistency.
When noodles are cool, add to veggies and dress with the buffalo sauce, carefully stirring not to break up the noodles. Cool in your fridge until ready to serve. Enjoy!