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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

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Masala Mac and Cheese! Garam masala spice blend, cumin, fennel, cayenne, nigella and fenugreek seeds in this Indian Spiced cheese sauce. | VeganRicha.com #Vegan #Recipe #maccheese

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!


Masala Mac and Cheese | Vegan Richa

mmm.. mmm .. mmmmmm

More Mac’s from the blog. 

Masala Mac and Cheese | VeganRicha.com Garam masala spice blend, cumin, fennel, cayenne, nigella and fenugreek seeds in this Indian Spiced cheese sauce. #Vegan #Recipe. Can be gluten-free

Masala Mac and Cheese | Vegan Richa

Make this today! 

Masala Mac and Cheese | Vegan Richa

VIDEO:

Masala Mac and Cheese Vegan Recipe

5 from 10 votes
By: Vegan Richa
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 4
Course: Entree
Cuisine: American
Masala Mac and Cheese! Garam masala, cumin, fennel, cayenne, nigella and fenugreek seeds in this Indian Spiced cheese sauce.
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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

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

Calories: 380kcal, Carbohydrates: 60g, Protein: 14g, Fat: 9g, Saturated Fat: 1g, Sodium: 692mg, Potassium: 385mg, Fiber: 4g, Sugar: 3g, Vitamin A: 305IU, Vitamin C: 5.3mg, Calcium: 120mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

Masala Mac and Cheese | Vegan Richa

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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5 from 10 votes (2 ratings without comment)

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45 Comments

  1. Sheldon says:

    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!!!

    1. Vegan Richa Support says:

      So glad you liked it!

  2. Elsbeth says:

    5 stars
    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!

    1. Vegan Richa Support says:

      thank you so much!

  3. genie barnes says:

    Iโ€™m thinking about adding baked soy curls to this recipe, probably along with the broccoli at the end. What do you think?

    1. Richa says:

      Yes add them with the broccoli. Youโ€™ll need some extra liquid as soycurls absorb a lot

  4. Shelly says:

    Hi Richa,
    Any substitute for the nigella seeds, or are they pretty much essential? Thanks in advance!

    1. Richa says:

      Use dried onion flakes