Vegan Gochujang Mac and Cheese! If you’re craving a hearty vegan comfort meal that feels elevated but still classic at heart, this one delivers big time.
This Asian-inspired Vegan Gochujang Mac and Cheese is the kind of skillet comfort food that tastes like a cozy hug with an exciting Korean twist. Bursting with bold gochujang flavor, the spicy, savory sauce clings to every creamy bite, while a luscious cashew cream base keeps it irresistibly velvety, wholesome, and totally dairy-free. The result? A mac and cheese that’s rich, smooth, and deeply satisfying, with just enough heat to make you go back for more.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
I’m calling it right now, this is going in the Top 10 for 2026 for sure. We all devoured it so fast there wasn’t even time to debate seconds (which is basically the highest compliment).
If you love the sweet-heat depth of gochujang and want a creamy vegan mac and cheese that doesn’t taste like a compromise, you have to give this skillet meal a try.
Tips for Success:
- Flavor Profile: This Asian inspired Vegan Gochujang Macaroni and Cheese skillet dish is bursting with delicious Gochujang flavors. The spicy sauce coupled with the cashew cream makes for a delicious mac and cheese that is velvety, creamy, and wholesome. Perfect comfort food for a hearty appetite.
- Nutritional Yeast Free Recipe: We had readers ask us to create a mac and cheese recipe that is nutritional yeast free. If you are looking for a ‘cheesier’ mac and cheese, feel free to add nutritional yeast to the sauce. You may need slightly adjust the liquids and other essential ingredients to accommodate the nutritional yeast added.
- Flavor: This mac and cheese is an adult mac and cheese due to the spiciness of the Gochujang.
- Gochujang: Gochujang is a thick, spicy, and savory-sweet Korean fermented chili paste that is a staple in the Korean cuisine. It comes in mild, medium, and hot. If you are concerned about heat, select a mild version. We used a medium heat level in this dish.
- Amount of Gochujang to Use: The amount of gochujang used in this dish is relative to the type of gochujang being used as gochujang ranges from mild to hot. Read the label to determine what type of gochujang you are using. Additionally, the level of heat tolerated is largely an individual preference. When taste testing, note that the heat builds on the back of the palate rather than the front.
- Gochujang Substitutions: This main component of this recipe is built around the Gochujang. We do not have any substitutions to offer.
- Looking for Other Recipes that use Gochujang to Justify the Purchase: Try our Creamy Spicy Gochujang Bean Skillet.
- Roasted Red Bell Peppers: We used jarred roasted red bell peppers. Be sure to read the label when purchasing roasted red bell peppers. Select an oil-free brand if Whole Food Plant Based.
- Cashew Substitutions: You can try the typical substitutions like silken tofu, white beans, or other nuts or seeds with the understanding that the flavor and texture will be impacted accordingly. We have not tested any substitutions.
- Sauciness: You can control the sauce to macaroni ratio by simply using 6 oz. of macaroni. If you want a little less sauciness, then use 8 oz. We used 5 cups of cooked elbow macaroni.
- Cooked Macaroni: Shake off any excess water and allow to drain for a few minutes. Any lingering water that hangs onto the pasta will water down your sauce.
- Pasta of choice: You can use your favorite pasta in this dish. We used a traditional elbow macaroni.
- Gluten Free Pasta: As you know gluten free pastas can get a little mushy (largely dependent upon the brand). Be sure to rinse the excess starches off the gluten free pasta before adding to the skillet to avoid an overly thick sauce. Some brands of gluten free pasta can also be fragile so exercise care and stir gently when mixing in.
- Amount of Sea Salt: Our family was completely divided over the amount of sea salt that this dish needed to be properly seasoned. Most landed on ¾ teaspoons of sea salt.
- Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.
Leftovers and Freezing:
Leftovers will generally keep 5 days in the refrigerator. Store in a covered air-tight container.
This mac and cheese freezes well.
Pantry Products:
- Gochujang: We used OFood Gochujang Premium Korean Red Chili Paste – Medium. Feel free to use your favorite Gochujang Korean Red Chili Paste. Be sure to watch the label as Gochujang ranges from mild to hot.
- Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
- Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Equipment:
- Stock pot to cook the pasta
- Large skillet
- High-Speed Blender
If you try this fun and flavorful mac and cheese, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
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Vegan Gochujang Mac and Cheese
- Prep Time: 15 Minutes
- Cook Time: 25 Minutes
- Total Time: 40 Minutes
- Yield: 5 Cups 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American, Asian Inspired
- Diet: Vegan
Description
This Asian-inspired Vegan Gochujang Mac and Cheese is the kind of skillet comfort food that tastes like a cozy hug with an exciting Korean twist.
Ingredients
Base Ingredients
- ½ cup [raw] cashews
- 1 medium yellow onion, diced
- 1 Tablespoon minced garlic
- 1 Tablespoon tomato paste
- 1 cup low-sodium vegetable broth *
- 1 cup water
- 2 teaspoons Gochujang [Korean Red Chili Paste -medium heat] *
- ½ cup diced roasted red bell peppers *
- 2 teaspoons reduced-sodium tamari *
- 1 teaspoon rice vinegar
- ½ teaspoon pure maple syrup (+/-)
Spice/Herb Ingredients
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- Pinch to ¾ teaspoon sea salt (+/-) *
Other Ingredients
- 5 cups cooked elbow macaroni (or pasta of choice)
Instructions
- Place the cashews into a small bowl, cover with boiling water, set aside until Step 5.
- Cook the elbow macaroni according to package directions, drain, rinse with cold water to remove any excess starch, shake well, set aside.
- In a large skillet, add the diced onions, sauté over medium-high heat for 7 to 9 minutes, add a splash of water, if needed to avoid burning.
- Then lower the heat to medium, add the minced garlic and tomato paste, sauté, stir constantly for 30 seconds.
- Then add all the remaining Base Ingredients and the Spice/Herb Ingredients to the skillet, stir to incorporate, bring to a boil. Add the soaked cashews, stir well, then lower the heat to a low-percolating simmer. Simmer for 5 minutes.
- After 5 minutes, remove the skillet from the stove to slightly cool. Then place the skillet ingredients into a high-speed blender. Blend on high until smooth and emulsified. Then pour the mixture back into the skillet. Bring the mixture to a boil, then immediately lower to a simmer. Simmer for 3 to 5 minutes.
- Add the cooked elbow macaroni to the skillet, stir well to coat all the cooked elbow macaroni with the sauce. Simmer for 3 to 5 minutes. Serve and enjoy!
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Serving: 4 (makes 5 cups)
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