Masala Mac and Cheese Vegan Recipe
User Reviews
5
-
Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Calories
380 kcal
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Course
Main Course
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Cuisine
American
Masala Mac and Cheese Vegan Recipe
Description
Masala Mac and Cheese begins with cooking pasta separately. Whole spices including cumin, coriander, nigella, and fenugreek seeds are toasted in oil to release their fragrances. Onions, garlic, and ginger are then sautéed until translucent, followed by adding ground spices like cayenne, garam masala, and cinnamon. Tomatoes, cashews, salt, lime juice, and water cook together, creating a base that is blended smooth with nutritional yeast and non-dairy milk, producing a creamy masala sauce. This sauce is combined with pasta and cooked briefly to thicken and meld flavors.
The sauce offers warm, layered spice notes and a creamy texture without dairy. Additional greens like broccoli can be folded in before serving, while garnishes like cilantro and paprika enhance presentation and taste. The dish is suitable as a unique alternative to traditional mac and cheese with an Indian twist.
Practical tips include substitution options for fenugreek or seeds, adding extra garam masala if whole spices are omitted, and nut-free variations replacing cashews with soaked seeds. The recipe provides both flavor complexity and adaptability to dietary preferences.
Ingredients
- 10 to 12 oz pasta
- 2 tsp neutral cooking oil generic cooking oil
- 1/4 tsp cumin seed coriander seeds, nigella seeds
- 1/8 tsp Fenugreek Seed fennel seeds
- 1/4 cup onion red, finely chopped
- 3 cloves garlic chopped
- 1/2 inch ginger chopped, piece
- 1/4 tsp cayenne pepper
- 1/4 tsp garam masala
- 1/4 tsp cinnamon
- 1 tomato medium chopped
- 1/3 cup cashew nuts raw
- 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
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 omitting whole spices, increase garam masala by 1/4 teaspoon to maintain flavor balance.
- Fenugreek seeds can be substituted with 1/2 teaspoon dried fenugreek leaves or 1/4 teaspoon ground mustard.
- For a nut-free version, use soaked sunflower or pumpkin seeds in place of cashews in the sauce.
- Nutritional information is based on one serving of the finished dish.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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