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Spicy Garlicky Korean Mac and Cheese with Gochujang. Use sriracha for variation. Vegan Recipe. Gluten-free with gluten-free pasta
There can’t be too many mac and cheese recipes right. This version has some gochujang (Korean condiment that is spicy, fermented and pungent). Gochujang makes an amazing glaze for tofu.
It also makes a great addition to a creamy sharp flavored mac and cheese. Add as much gochujang as you like, or use Asian Chile Sauce or Sriracha instead. Serve this mac with roasted veggies that are glazed in gochujang + soy sauce+ sugar or over some broccoli or with a lentil loaf with a sriracha maple glaze. I like this with a sprinkle of vegan parm and generous black pepper. A toasty breadcrumb topping with a mix of toasted bread crumbs, a clove of garlic minced and herbs of choice, works amazing as well.
More Mac from the blog
- Masala Mac and Cheese – Because Masala!
- Cauliflower Alfredo, Spinach, artichoke Lasagna
- Pumpkin Sage Pasta with Pumpkin Cream Sauce and Crispy Sage
- Instant Mac and cheese mix in a jar – a must
- Nacho Mac and cheese Casserole – So filling.
- Black Pepper Mac and cheese with potato Carrot Cheese Sauce. So good!
Gochujang can be found in asian stores or online. It is a pungent sauce that can be an acquired taste, or can be bothersome on the tongue/taste buds as with any fermented food. Try a smaller amount in combination with an asian chile paste and experiment with more after. If the smell or flavor doesn’t work out for you, the sharp smell and flavor of heddar will mask it. Add vegan cheddar to the sauce and garnish. Gochujang can contain barley water, barley or barley malt which might not be listed as an ingredient. If you are gluten-sensitive, make sure to get certified gluten-free gochujang.
Garlicky Korean Mac and Cheese
Ingredients
- 8 oz macaroni pasta
- 1 cup chopped broccoli
- 1 tsp olive oil
- 1/2 medium onion chopped
- 4 cloves of garlic minced
- 1 tbsp gochujang or use sambal oelek, asian chile paste, or sriracha
- 4 cloves of roasted garlic
- 1/4 cup cashews
- 1 tbsp cornstarch , or arrowroot starch
- 1 3/4 cup water
- 1/2 tsp paprika
- 3/4 tsp or more salt
- 1/4 tsp black pepper
- 1/4 tsp prepared mustard or ground
- 2 tsp soy sauce
- 1 tbsp ketchup or tomato paste
- 1 to 2 tsp lemon juice or apple cider vinegar
- 2 tsp extra virgin olive oil
- 3 tbsp nutritional yeast
- 1/2 tsp thyme
- black pepper to taste
Instructions
- Make your pasta according to instruction on the package by boiling in a large saucepan. Add broccoli in the last 3 mins.
- In a skillet, heat oil over medium heat. Add onion and minced garlic and cook until golden, stirring occasionally.
- Meanwhile, blend all the ingredients from roasted garlic (spices, ketchup etc, through nutritional yeast until smooth. I usually blend 2 to 3 times for 1 minute cycles.
- Add gochujang or asian chile sauce to the cooking onion and mix well. Cook for a minute.
- Add the blended mixture to the skillet and cook to bring to a boil. Taste and adjust salt and heat. Add more of either if needed. At this point you can add in some vegan cheddar shreds if you like.
- Fold in the cooked pasta and broccoli and thyme and toss well. over and cook for 1 minute. Then switch off the heat. Let it sit for 2-3 mins.
- Sprinkle black pepper generously and/or vegan parm (optional) or vegan cheddar and serve.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I don’t usually leave reviews but this was hands down the best vegan Mac and cheese I have ever had! I doubled the cheese sauce and am not a fan of nutritional yeast. Instead I used a heaping teaspoon of chickpea miso and then when adding the sauce to the pan added about a tablespoon and a half of violife Parmesan. I couldn’t believe how good this was. Thank you so much! I love your recipes, they always come out great!
Thank you for taking the time to comment!
Made this tonight and it was great! I actually didn’t have cashews or tofu available so I used a 1/2 cup hummus. It worked perfectly! Also left out the onion and oil.
Fabulous!
This was so delicious! I’ve had Gochujang sauce in my fridge for awhile, and this was definitely an original way to use it. I added some roasted cauliflower into the mac and cheese and it was excellent. I’ll definitely make this again.
Perfect~nice addition Kelley.
Richa, once again you have provided me with a amazing recipe!!! I don’t know how you do it, but thank you!
❤️❤️❤️❤️ Yay!
I made this today. It was delicious.😋
I”m glad that you found my site
This was delicious! So many ingredients and steps😅, but it was worth it. I have to soak my cashews bcs don’t have a strong enough blender, but it ended up perfectly creamy. Yum!
The whole family really enjoyed this for dinner tonight! Thanks for another great recipe!
thanks for stopping by
So delicious! I served it with vegan bbq, and this dish was both delicious on its own and combined with the bbq.
Love this recipe so much! You’d never know it’s vegan, as it’s so creamy and cheesy!!
Hands down this is the best vegan mac and cheese I have had. It is so flavorful and creamy and has just the right amount of heat. I will make this again and again.
Thank you so much for the rave review! 🙂