Welcome to this vegan masala mac and cheese recipe! If you’re a fan of the classic mac and cheese dish but looking for a plant-based version with an Indian twist, then this recipe is for you. Made with a creamy vegan cheese sauce and a blend of aromatic spices, this vegan masala mac and cheese is savory, flavorful, and sure to become a new family favorite. It’s also easy to make, requiring just a few simple ingredients and minimal prep work. Whether you’re an experienced cook or a beginner, this recipe is straightforward to follow and yields delicious results every time. So let’s get started and whip up a batch of this vegan masala mac and cheese!
Vegan Masala Mac and Cheese
Indulge in the flavors of India with this masala mac and cheese recipe! This creamy cheese sauce is spiced with a blend of garam masala, cumin, fennel, cayenne, nigella, and fenugreek seeds, creating a savory and flavorful twist on the classic mac and cheese dish. Whether you're a fan of Indian cuisine or just looking for a delicious and satisfying meal, this vegan masala mac and cheese is sure to become a new favorite
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.
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
