Korean Mac and Cheese
Servings: 6 servings
Calories: 543kcal
Indulge in the perfect fusion of Korean and comfort food with our mouthwatering Vegan Korean Mac and Cheese recipe.
Print Recipe
Ingredients
Korean Mac and Cheese Sauce
- 1 cup cashews raw
- ½ tbsp Hacho miso paste
- 1 ½ cup water
- 1 Tbsp maple syrup
- 2 Tbsp gochujang
- 2 Tbsp rice wine vinegar
- 1 cup plant milk
- ½ cup olive oil extra virgin
- ½ cup carrot small dice
- ½ cup yellow potato small dice
- ½ cup yellow onion small dice
- 2 garlic cloves sliced
- 2 Tbsp tapioca starch
- 2 Tbsp nutritional yeast
Crispy Panko Topping
- 1 Tbsp sesame seeds
- 1 Tbsp nutritional yeast
- ½ cup panko
- ½ tsp garlic granulated
- 1 bunch scallions sliced thinly
- 2-3 Tbsp olive oil extra virgin
Pasta
- 8 oz macaroni large elbow
Instructions
How to Make Korean Mac and Cheese Sauce
- Saute onions, garlic, carrot and potato.
- Add the rest of the ingredients and simmer until carrot and potatoes are soft.
- Blend until smooth.
How to Make Crispy Panko Topping
- Saute scallions, then add the rest of the ingredients until light brown.
How to Make Korean inspired Mac and Cheese
- Cook pasta until al dente. Drain.
- Combine cheese sauce and pasta into a cast iron pan.
- Evenly distribute the topping
- Bake at 450 for 7 - 10 minutes or until golden brown.
Notes
Nutritional values are an estimate.
Nutrition
Calories: 543kcal | Carbohydrates: 50g | Protein: 12g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Sodium: 163mg | Potassium: 445mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1815IU | Vitamin C: 7mg | Calcium: 109mg | Iron: 3mg