This Vegan Masala Mac & Cheese is perfectly spiced, creamy, and nutritious – just the way I like it J You can’t even tell there’s pumpkin in here, you need to try this!
Growing up, I loved Kraft Mac & Cheese. Something about that fake cheesy flavor just felt so right.
But, now that I’m a little older, I want to be giving myself a liiittle more nutrients in my meals.
I had some leftover canned pumpkin in the pantry and instead of making something sweet with it, I decided to do a unique take on mac & cheese!
Honestly, you cannot even taste the pumpkin (I say that as someone who isn’t the biggest pumpkin fan) because the spices really mask the flavor.
Now, this definitely doesn’t taste like the boxed mac & cheese, but it still tastes SO good and flavorful!
Also, I like to use a chickpea pasta for this because I like each of my meals to have a source of protein in them and chickpea pasta is a great source of protein and carbs! This is the one I used!
AND, this meal literally only takes 15 minutes to make! It’s SO EASY AND QUICK I love it.
Ingredients in Vegan Masala Mac & Cheese Sauce
Cashews: This is going to help make the sauce nice and creamy! Make sure you soak the cashews in hot water for 30 minutes – an hour to get them soft enough for your high speed blender to turn them smooth.
Pumpkin Puree: This is also going to be part of the base of the sauce and make the sauce nice and creamy! Make sure you get just the plain pumpkin puree, not the pumpkin pie mix! I promise, you can’t taste the pumpkin!
Nutritional Yeast: Nutritional Yeast will give this dish a cheesy flavor 🙂
Apple Cider Vinegar: Adding some acidity really makes a big difference in this dish!
Spices/Aromatics: For some more flava, we’re going to add minced garlic, onion, and Kosher salt
How to make Vegan Masala Mac & Cheese:
Prepare: Soak the cashews in hot water for 30 minutes to an hour
Sauce: Start by blending together all the sauce ingredients
Pasta: Cook the elbows according for 1-2 minutes less than the package instructions
Combine: While the pasta is boiling, heat the sauce on medium – low heat. Once the pasta is done cooking, strain the water and pour the elbows into the sauce. On the side, mix ¼ cup of water with 1 tbsp of tapioca starch and add it to the pot. Then add in all your spices and combine well.
Enjoy: Let the flavors combine on low heat for 3-5 minutes. Then, top with cilantro and enjoy!
Why is this Masala Mac & Cheese Balanced?
Not only is this meal tasty, easy, and delicious, it’s also VERY well balanced to keep you nice and satisfied!
Protein: The cashews, nutritional yeast, and chickpea pasta are giving us lots of nourishing proteins!
Carbs: We’re getting lots of energizing carbs from the pumpkin and pasta!
Fat: We’re getting some satiating fat here from the cashews!
If you like this recipe, be sure to check out:
Saucy & Spicy Thai Tofu Drunken Noodles
Vegan Mexican Inspired Stuffed Sweet Potatoes
VEGAN Masala Mac & Cheese - 15 MINUTES
Ingredients
Sauce:
- 1/2 cup soaked cashew
- 1 15 oz can pumpkin puree
- 1/3 cup nutritional yeast
- 1 1/2 tsp ACV
- 3 tsp minced garlic
- 1/3 cup yellow onion
- 1/2 tsp kosher salt
- Optional 1-2 small green Chili’s
Masala Spice Blend:
- 1 tsp red chili powder
- 1/2 tsp black pepper
- 1/2 tsp turmeric
- 3/4 tsp garam masala
- 1 tsp cumin
- 1/8 tsp hing
Pasta
- 1 8 oz box Chickpea Pasta Elbows
- 1/4 cup water
- 1 tbsp tapioca starch
Garnish:
- Cilantro
Instructions
- Soak the cashews in water for 20 minutes to an hour
- Combine all the spices in a small bowl. Set Aside.
- Blend together all the sauce ingredients.
- Cook the elbows according for 1-2 minutes less than the package instructions
- While the pasta is boiling, heat the sauce on medium – low heat. Once the pasta is done cooking, strain the water and pour the elbows into the sauce.
- On the side, mix ¼ cup of water with 1 tbsp of tapioca starch and add it to the pot.
- Then add in all your spices and combine well.
- Let the flavors combine on low heat for 3-5 minutes.
- Then, top with cilantro and enjoy!
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