Garlicky Korean Mac and Cheese
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A spicy garlicky mac and cheese made with gochujang and a cashew cream sauce instead of dairy. Vegan and adaptable to gluten-free pasta, it blends Korean and comfort food flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 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
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 1616mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 814mg
- Calcium
- 86mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1616MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.