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About this Recipe
This Miso-Gochujang Mac n’ Cheese is the perfect storm of indulgence and nutrition, packed with gut-friendly miso, protein-rich nutritional yeast, and creamy plant-based goodness. It’s a simple one-pan wonder—minimal effort, maximum payoff. Anyone who loves a good creamy, spicy, umami-loaded dish will fall for it instantly. I made this because I wanted a nostalgic comfort food with a twist—something that satisfies cravings but doesn’t sit heavy. Also, let’s be honest, gochujang and miso belong in way more things than they currently occupy.
Paired (perfectly) with homemade Tofu Bacon.
Step-by-step short instructions
Ingredient Notes & Substitutes
Big white onion: The base of the sauce, adding natural sweetness and depth as it caramelizes. If you prefer a milder taste, try shallots.
Gochujang: A fermented Korean chili paste that brings smoky heat and a hint of sweetness. Adjust the amount to control spice levels.
Light Miso paste: Adds deep umami and a mild saltiness, balancing the spice. Light miso is ideal, but Dark miso works too.
Vegan cooking cream: Creates the rich, velvety texture.
Salt: Enhances all the flavors. Reduce slightly if your miso is particularly salty.
Nutritional yeast: Brings a cheesy, nutty flavor with added B12 benefits. Essential for that mac ‘n’ cheese vibe.
Pepper: Adds warmth and slight sharpness to balance the richness. Freshly cracked is best.
Vegan grated cheese: Melts into the sauce for extra creaminess. Choose a brand that melts well, or opt for homemade cashew cheese.
Vegan butter: For extra creaminess and a buttery undertone. Coconut oil (refined, for no coconut taste) can be an alternative.
Pasta (Macaroni, Conchiglie, Farfalle, Fusilli, Gemelli, Orecchiette, Penne, Rigatoni, or Gnocchi): The vessel for the sauce. Choose your favorite, but short pasta shapes work best for holding onto the creamy goodness.
Paired (perfectly) with homemade Tofu Bacon.
Recipe card with notes
Miso-gochujang Mac n’ Cheese
Equipment
- large pot - pasta
- Wide pan - sauce
Ingredients
- Big white onion (cut into cubes)
- 1/2 tbsp Gochujang
- 1 tbsp Light Miso paste
- 500 ml Vegan cooking cream (I’m using Oatly’s)
- 1.5 tsp Salt
- 2 tbsp Nutritional yeast
- Pepper (to taste)
- 1/3 cup Vegan grated cheese
- 1/3 cup Reserved pasta water
- Olive oil (for frying)
- 1 tbsp Vegan butter
- 250 g Pasta (Macaroni / Conchiglie / Farfalle / Fusilli / Gemelli / Orecchiette / Penne / Rigatoni / Gnocchi)
Instructions
- Cook the pasta. Follow the package instructions until al dente. Reserve 1/3 cup of the cooking water before draining.
- Sauté the onions. In a wide pan over medium-high heat, melt the vegan butter and add the onion cubes. Cook until they turn golden and fragrant.
- Add the miso and gochujang. Stir them into the onions, coating them evenly. Add a small splash of pasta water to help dissolve and blend the pastes.
- Start the sauce. Pour in half of the cooking cream and mix well until the color turns into a smooth orange hue. Let it simmer gently.
- Season and enrich. Stir in the salt, nutritional yeast, pepper, and half of the vegan cheese, allowing everything to melt together.
- Thicken the sauce. Add the remaining cooking cream, stirring occasionally until the sauce thickens and becomes luscious.
- Combine with pasta. Add the reserved pasta water and the drained pasta. Stir well until every piece is coated in the creamy sauce.
- Serve and garnish. Plate immediately and top with chives or crispy tofu bacon bites for extra texture and flavor.
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