Masala Mac and Cheese Vegan Recipe

Name: Masala Mac and Cheese Vegan Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving
Ingredients: 10 to 12 oz pasta; 2 tsp oil; 1/4 tsp each of cumin seeds; 1/8 tsp each of fenugreek seeds; 1/4 cup finely chopped red onion; 3 cloves of garlic; 1/2 inch piece of ginger; 1/4 tsp cayenne; 1/4 tsp garam masala; 1/4 tsp cinnamon; 1 medium tomato chopped; 1/3 cup raw cashews; 1/2 cup water; 3/4 to 1 tsp salt; 1 tsp lime juice; 2 tbsp nutritional yeast; 1 1/4 cup non dairy milk; 1/4 tsp black pepper; 1/4 tsp onion granules

User Reviews

5.0

30 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
Calories
380 kcal
Course
Main Course
Cuisine
American

Masala Mac and Cheese Vegan Recipe

Danielle Hudson

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Masala Mac and Cheese! Garam masala, cumin, fennel, cayenne, nigella and fenugreek seeds in this Indian Spiced cheese sauce.

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Ingredients

Servings

10 to 12 oz pasta
2 tsp oil
1/4 tsp each of cumin seeds coriander seeds, nigella seeds
1/8 tsp each of fenugreek seeds fennel seeds
1/4 cup finely chopped red onion
3 cloves of garlic chopped
1/2 inch piece of ginger chopped
1/4 tsp cayenne
1/4 tsp garam masala
1/4 tsp cinnamon
1 medium tomato chopped
1/3 cup raw cashews
1/2 cup water use 1 cup water for thinner sauce, the sauce thickens quite a bit
3/4 to 1 tsp salt
1 tsp lime juice
2 tbsp nutritional yeast
1 1/4 cup non dairy milk
1/4 tsp black pepper
1/4 tsp onion granules

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Instructions

Cook the pasta according to instructions.
Heat oil in a large skillet over medium heat. Add all the whole spices/seeds and cook for 2 minutes or until they change color and get fragrant. Add the onion, garlic, ginger and a pinch of salt. Cook until translucent. 3 to 4 minutes. Add cayenne, garam masala and cinnamon. Give it a quick mix. Add tomatoes, cashews, water, salt and lime juice, bring to a boil and cook for a few minutes. Total 6 to 7 minutes.
Cool slightly and blend with nutritional yeast and non dairy milk in a high speed blender, until smooth. Return the sauce to the skillet. Add cooked pasta and black pepper, onion granules cover and cook over low-medium heat for 3 to 4 minutes,or until it thickens. At this point I usually add some chopped broccoli or baby greens and fold in.
Stir, taste and adjust salt, spice and tang. Add prepared mustard for additional tang if needed. Cover and let it sit for 5 minutes. Serve garnished with cilantro and paprika. Add a side of grilled Spiced Tofu and a small salad on the side to make a meal.

Notes

If you are omitting any of the whole spices, add 1/4 tsp more garam masala. To sub fenugreek seeds, use 1/2 tsp dried fenugreek leaves or 1/4 tsp ground mustard.To make this nut-free, use soaked sunflower or pumpkin seeds in the sauce
Nutritional values based on one serving

Nutrition Information

Show Details

Calories 380kcal (19%) Carbohydrates 60g (20%) Protein 14g (28%) Fat 9g (14%) Saturated Fat 1g (5%) Sodium 692mg (29%) Potassium 385mg (11%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 305IU (6%) Vitamin C 5.3mg (6%) Calcium 120mg (12%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 380 kcal

% Daily Value*

Calories	380kcal	19%
Carbohydrates	60g	20%
Protein	14g	28%
Fat	9g	14%
Saturated Fat	1g	5%
Sodium	692mg	29%
Potassium	385mg	8%
Fiber	4g	16%
Sugar	3g	6%
Vitamin A	305IU	6%
Vitamin C	5.3mg	6%
Calcium	120mg	12%
Iron	2mg	11%