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Vegan Masala Curry Mac and Cheese

Curry Powder -

Vegan Masala Curry Mac and Cheese

Prep Time: 10 minutes

Cook Time: 25 minutes

Note: All ingredients in blue is available at


 Ingredients Quantity
ALCO Curry Powder 2 tsp
Salt 1/2 tsp
Cayenne pepper, more or less to taste 1/2 tsp
Pasta, such as fusilli, gluten free optional 16oz
Oil 1 tsp
Yellow onion, diced 1
Cloves garlic, minced 4
Tapioca starch 2 tbsp.
 Tomatoes, diced or whole 15oz can
Coconut milk (full fat) 15oz can
Cauliflower, cut into florets 1/2 medium head
Vegan cheddar shreds or slices 8oz
Frozen green peas 1 cup
Cilantro for garnish (optional)
  1. Cook pasta in salted water according to package directions, until it is 1-2 minutes away from being done. Drain and set aside.
  2. Meanwhile, in a large pot heat 1 teaspoon of oil over medium heat. Add the onion and garlic and sauté until soft, about 5-7 minutes.
  3. Add the ALCO Curry Powder, cayenne, salt, and tapioca starch and stir to coat the onion. Let cook about 30-60 seconds.
  4. Pour in the tomatoes and coconut milk. Breaking apart the tomatoes if whole with the spatula. Add the cauliflower and vegan cheddar. Bring to a simmer, then lower the heat to medium low. Let simmer for about 15 minutes or until cauliflower is soft.
  5. Blend the sauce with an immersion blender or upright blender (for a smoother sauce), be careful as the sauce is very hot. Return to the pot and add the green peas.
  6. Add the pasta to the sauce and turn the heat on low. Cook for 1-2 minutes or until the pasta is perfectly cooked and the sauce has thickened around the noodles. Enjoy hot, garnish with cilantro if desired.