Masala Mac and Cheese — a vegan twist on a classic comfort dish, infused with Indian spices like garam masala, cumin, fennel, nigella and fenugreek seeds. This creamy, savory sauce uses cashews and nutritional yeast for richness and umami; it can easily be made nut-free with soaked sunflower or pumpkin seeds and can be prepared gluten-free with your choice of pasta.
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I’m not sure why I didn’t try masala mac earlier — the warm, layered spices pair beautifully with a creamy cheese-style sauce. “Masala” refers to a blend of spices or a spiced sauce, and here those spices are toasted briefly to release their aroma before blending into the sauce. The depth of flavor comes from a combination of whole seeds and ground spices; you can simplify the blend if you don’t have every seed on hand and still get a delightful result.
This recipe is quick to prepare once the ingredients are ready. Toast the seeds, sauté aromatics, simmer briefly with tomato and cashews, then blend with nondairy milk and nutritional yeast to make a smooth, velvety sauce. Toss the sauce with cooked pasta and finish with a quick simmer so the sauce thickens and clings to each noodle. Add steamed or sautéed vegetables such as broccoli or baby greens for color, texture and extra nutrition.
If you prefer a nut-free version, substitute soaked sunflower or pumpkin seeds for the cashews; they create a similar creamy texture when blended. The sauce can be adjusted for consistency — use one cup of water for a thinner sauce or half a cup for a thicker coating. Taste and adjust salt, spice and acidity at the end; a splash of lime juice and a little prepared mustard add bright tang if desired.
More mac variations to explore on the blog include roasted tomato chipotle mac, nacho mac and cheese casserole, and a spicy “mac n yease” that showcases different plant-based techniques for cheesy flavor and creamy texture.
- ROASTED TOMATO CHIPOTLE MAC AND CHEESE WITH CAULIFLOWER SAUCE
- NACHO MAC AND CHEESE CASSEROLE
- SPICY MAC N YEASE
Make this today — it’s a great crowd-pleaser and a simple way to bring new flavors to a familiar favorite.
Masala Mac and Cheese — Vegan Recipe
By: Vegan Richa
Prep: 15 mins • Cook: 20 mins • Total: 35 mins • Servings: 4
Course: Entree • Cuisine: American with Indian spices
Ingredients
- 10 to 12 oz pasta (use gluten-free if needed)
- 2 tsp oil
- 1/4 tsp each: cumin seeds, coriander seeds, nigella seeds
- 1/8 tsp each: fenugreek seeds, fennel seeds
- 1/4 cup finely chopped red onion
- 3 cloves garlic, chopped
- 1/2 inch piece ginger, chopped
- 1/4 tsp cayenne (adjust to taste)
- 1/4 tsp garam masala
- 1/4 tsp cinnamon
- 1 medium tomato, chopped
- 1/3 cup raw cashews (or soaked sunflower/pumpkin seeds for nut-free)
- 1/2 cup water (use 1 cup for thinner sauce)
- 3/4 to 1 tsp salt, to taste
- 1 tsp lime juice
- 2 tbsp nutritional yeast
- 1 1/4 cup nondairy milk
- 1/4 tsp black pepper
- 1/4 tsp onion granules (or onion powder)
Instructions
- Cook the pasta according to package instructions. Drain and set aside, reserving a small cup of pasta cooking water if you need to loosen the sauce later.
- Heat the oil in a large skillet over medium heat. Add the whole seeds (cumin, coriander, nigella, fenugreek, fennel) and toast for about 2 minutes, stirring frequently, until they darken slightly and smell fragrant.
- Add the chopped onion, garlic and ginger along with a pinch of salt. Sauté until the onion is translucent, about 3–4 minutes. Stir in the cayenne, garam masala and cinnamon and cook briefly to bloom the spices.
- Add the chopped tomato, cashews and water. Bring the mixture to a simmer and cook for 6–7 minutes so the tomato softens and the cashews begin to soften.
- Remove the skillet from the heat to cool slightly. Transfer the mixture to a blender and add the nutritional yeast and nondairy milk. Blend until completely smooth and creamy. Return the sauce to the skillet.
- Add the cooked pasta, black pepper and onion granules to the sauce. Stir to combine, then cover and cook over low–medium heat for 3–4 minutes, stirring occasionally, until the sauce thickens and clings to the pasta. If the sauce is too thick, stir in a little reserved pasta water or additional nondairy milk to reach the desired consistency.
- Taste and adjust the seasoning: add more salt, a pinch of cayenne for heat, or a little extra lime juice or prepared mustard for brightness. Fold in steamed broccoli or baby greens if using. Cover and let the dish rest for 5 minutes so flavors meld.
- Serve hot, garnished with chopped cilantro and a dusting of smoked paprika or more garam masala if desired. Pair with a simple salad or spiced tofu for a complete meal.
Notes
If you omit any of the whole spices, increase the garam masala by about 1/4 tsp to maintain the spice profile. To replace fenugreek seeds, use 1/2 tsp dried fenugreek leaves (kasuri methi) or 1/4 tsp ground mustard for a similar hint of bitterness.
To make the recipe nut-free, swap the cashews for soaked sunflower or pumpkin seeds and blend until smooth. The sauce thickens as it cools; use a little extra liquid if you prefer a saucier mac.
Nutritional information below is approximate and based on one serving.
Nutrition
Calories: 380 kcal • Carbohydrates: 60 g • Protein: 14 g • Fat: 9 g • Saturated Fat: 1 g • Sodium: 692 mg • Fiber: 4 g • Sugar: 3 g
Nutrition information is automatically calculated and should be used as an approximation only.
