Masala Mac and Cheese

Name: Masala Mac and Cheese
Total time: 40 min
Ingredients: 10–12 oz Pasta; 2 tsp Oil; ¼ tsp Cumin; 0.13 tsp Fenugreek seed; ¼ cups Red onion, finely chopped; 3 cloves Garlic; ½ inches Ginger; ¼ tsp Cayenne pepper; ¼ tsp Garam masala; ¼ tsp Cinnamon; 1 Tomato, chopped; ⅓ cups Cashew; ¾–1 tsp Salt; 1 tsp Lime; 2 tbsp Nutritional yeast; 1 ¼ cups Milk; ¼ tsp Black pepper; ¼ tsp Onion

By Vegan Richa · 40 min

Ingredients

Pasta10–12 oz
Oil2 tsp
Cumin¼ tsp
Fenugreek seed0.13 tsp
Red onion · finely chopped¼ cups
Garlic3 cloves
Ginger½ inches
Cayenne pepper¼ tsp
Garam masala¼ tsp
Cinnamon¼ tsp
Tomato · chopped1
Cashew⅓ cups
Salt¾–1 tsp
Lime1 tsp
Nutritional yeast2 tbsp
Milk1 ¼ cups
Black pepper¼ tsp
Onion¼ tsp

Instructions

Cook the pasta following the package directions.
Heat the oil in a large skillet over medium heat. Add the whole seeds and spices and toast for about 2 minutes, until they darken slightly and smell fragrant.
Add the onion, garlic, ginger and a pinch of salt. Cook until translucent, 3 to 4 minutes.
Stir in the cayenne, garam masala and cinnamon briefly.
Add the tomato, cashews, water, salt and lime juice. Bring to a boil and cook for about 6 to 7 minutes in total.
Let it cool slightly, then blend with the nutritional yeast and non-dairy milk in a high-speed blender until completely smooth.
Return the sauce to the skillet and add the cooked pasta, black pepper and onion granules. Cover and cook over low-medium heat for 3 to 4 minutes, until the sauce thickens.
Taste and adjust the salt, spice and tanginess, adding prepared mustard if you want more tang. Cover and rest for 5 minutes before serving.

Summarized from Vegan Richa's video. Watch it for the details.

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