0 from 30 votes
Masala Mac and Cheese Vegan Recipe
Masala Mac and Cheese! Garam masala, cumin, fennel, cayenne, nigella and fenugreek seeds in this Indian Spiced cheese sauce.
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4
Calories: 380 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 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
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.
Cup of Yum
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
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
% 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.