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Masala Mac and Cheese! Garam masala, cumin, fennel, cayenne, nigella and fenugreek seeds in this Indian Spiced cheese sauce. Vegan Recipe. can be gluten-free
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.
- ROASTED TOMATO CHIPOTLE MAC AND CHEESE WITH CAULIFLOWER SAUCE
- NACHO MAC AND CHEESE CASSEROLE
- SPICY MAC N YEASE
Make this today!
VIDEO:
Masala Mac and Cheese Vegan Recipe
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.
Video
Notes
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Yesterday I was searching your site for a new to me pasta recipe. I tried this one since I always have Indian spices in my pantry. Wow! This was wonderful and I will be adding this to my recipe folder for future meals. Thanks!!!
So glad you liked it!
This recipe does not get enough love! It is one of my favorite meals and we have it for dinner at least once every 2 weeks!
thank you so much!
I’m thinking about adding baked soy curls to this recipe, probably along with the broccoli at the end. What do you think?
Yes add them with the broccoli. You’ll need some extra liquid as soycurls absorb a lot
Hi Richa,
Any substitute for the nigella seeds, or are they pretty much essential? Thanks in advance!
Use dried onion flakes