Comfort Food Recipes

Masala Mac and Cheese with Indian Spices Vegan Recipe

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

Ready 35 minutes
Serves 4
Prep 15 minutes
Cook 20 minutes

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Masala Mac and Cheese with Indian Spices Vegan Recipe

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I don’t know why I haven’t made masala mac before. The spices work out so well in the cheese sauce and makes a fabulous mac and cheese. Masala basically means spices or a sauce made with spices.

The cheese sauce with spices and cashews is flavorful and comes together quickly if you have the spices. I use quite some spices for a complex flavor. Use any that you have and the sauce will still be fabulous. I saw the Ethiopian Mac in Kittee’s book and that gave me the idea to make the Indian Masala Mac!

To make this masala mac and cheese nut-free, use soaked sunflower or pumpkin seeds in the sauce. This Mac is going to be a crowd pleaser at the next event for sure. There can never be too many mac and cheese recipes right!

mmm.. mmm .. mmmmmm

More Mac’s from the blog.

Make this today!

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Recipe

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.

Serves 4
Prep 15 minutes
Cook 20 minutes
Total 35 minutes

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

1
Cook the pasta according to instructions.
2
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.
3
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.
4
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