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KOREAN MAC AND CHEESE WITH CRISPY PANKO FEATURED IMAGE _
Those Vegan Chefs

Korean Mac and Cheese

5 from 2 votes
Indulge in the perfect fusion of Korean and comfort food with our mouthwatering Vegan Korean Mac and Cheese recipe. 
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American, Asian, Korean
Calories: 543
Ingredients Method Notes

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

Method
 

How to Make Korean Mac and Cheese Sauce
  1. Saute onions, garlic, carrot and potato.
  2. Add the rest of the ingredients and simmer until carrot and potatoes are soft.
  3. Blend until smooth.
How to Make Crispy Panko Topping
  1. Saute scallions, then add the rest of the ingredients until light brown.
How to Make Korean inspired Mac and Cheese
  1. Cook pasta until al dente. Drain.
  2. Combine cheese sauce and pasta into a cast iron pan.
  3. Evenly distribute the topping
  4. Bake at 450 for 7 - 10 minutes or until golden brown.

Notes

Nutritional values are an estimate.