This Indian spiced vegan mac and cheese recipe is incredibly creamy, spiced and remarkably cheese-like! You won’t believe how delicious dairy-free mac and cheese can be and it’s got lot of veggies, hidden:).
Indian spiced vegan mac and cheese
Personally, I never was cheese fan before, until I got introduced to the fancier ones, but I still am quite picky. I know, it probably seems sacrilegious to you, but it’s just the way I am. My teen an experimental cook, made cashew cheese once and I was hooked. So, when my teen made this Indian spiced vegan mac and cheese for me with cashews, I was floored. It’s lighter than normal mac and cheese, and has a different cheesy touch from the paneer. It’s one of my favorite recipes.
The Best Indian Spiced Vegan Mac and Cheese
It offers some cheesy flavor and color. And vegetables with an Indian touch.
I kept tweaking the amounts and spices until we had just the right amount of sauce for one-half pound of pasta. I’ve finally nailed it. Don’t be intimidated by the ingredients list—it’s all basic pantry ingredients!
I couldn’t help but incorporate some carrots and yam for some extra flavor, color and health benefits.
The recipe received a resounding stamp of approval from every non vegan who’s tried it, which is hugely important to note, because if someone who remembers what traditional mac and cheese tastes like says it’s good, you know it must be true!
I’m not saying vegans have inferior taste buds (obbbbviously my taste buds are super awesome), but I do admit that sometimes we can get excited about a dish simply because a plant-based version is offered. I can think of quite a few examples of this from over the years, especially with things I’ve ordered at restaurants.
This is hands down is my favorite mac and cheese ever!
- 2 cups elbow pasta
- 1 tsp salt
- Water to boil pasta
- 1 red onion
- 1 yam
- 1 large carrot
- ¼ cup raw cashews
- ½ tsp salt
- 2 tbsp canola oil
- 1 tsp black or yellow mustard
- 1 tbsp fresh ginger grated
- 1 tsp kashmiri chilly
- ½ tsp garam masala
- ¼ tsp turmeric powder
- ⅓ tsp salt
- ⅓ cup crumbled paneer(see page....)
- 2 scallions sliced
- 2 tbsp finely chopped cilantro
- Cook pasta with salt until it's firm and cooked. Strain and set aside.
- In a sauce pan, add 2 cups of water, onion, yam, carrot and raw cashews with salt. Let it come to a boil, simmer and cook for 20 minutes and turn off the heat, cool. Once it is completely cool, grind it to a fine paste.
- Keep a pan on medium to low heat, add oil and let it get hot. Add the mustard seeds, grated ginger and let it saute for 30 seconds. Turn the heat to simmer and add the chili powder, garam masala, turmeric powder and cook the chili powder for 30 seconds and add the onion-vegetable mixture and let it simmer for 3 minutes and then add the cooked pasta, mix well. Add the crumbled paneer and serve with some fresh herbs.
Pic credit: Alanna from Bojon Gourmet
If you make this Indian spiced Vegan mac and cheese, make sure to rate the recipe and tag me social media at #foodfashionparty.
*Please do tag me on Instagram @foodfashionparty if you make this, using the hashtag #foodfashionparty. Check out my book MASALA AND MEATBALLS.
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