Korean mac and cheese

with crispy spring onion topping

JUST VEGAN! | FAMILY FRIENDLY | Spicy (mild), Adventurous, Great for leftovers, High protein

A mac and cheese with a little Asian twist. Creamy cashew sauce with a hint of gochujang - a Korean red pepper paste - is mixed with silky sweet potato, to form a delicious, moreish mac and cheese.

Make this dish within 5 days of receiving your meal kit
Hands-on: 30 minutes
Ready in: 45 minutes
Cooking equipment: medium/large deep baking dish, large pot, small pot, small frying pan
No preparations steps required before you start cooking
Pantry items needed: olive oil spray, olive oil, salt
Serves: 2 or 4

Nutritional information

	Per 565g serve	Per 100g
Energy	4100kJ (979Cal)	726kJ (173Cal)
Protein	30.8g	5.4g
Fat, total	29.9g	5.3g
– Saturated	4.9g	0.9g
Carbohydrate	139g	24.6g
– Sugars	18.1g	3.2g
Sodium	1300mg	230mg

* Nutritional information is based on averages.

Allergens and ingredients

Allergens: contains cereals containing gluten, soybeans, tree nuts.

May contain traces of other allergens.

For full details of allergen and ingredient information,

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Eat your way to healthy!

Cashews are a good source of fibre, unsaturated fats, protein, copper, magnesium, manganese, phosphorus, zinc and vitamin B1, B6, and K.

Cashews have been linked to benefits such as reduced cholesterol, improved blood sugar control, heart disease and stroke prevention, stronger bones, enhanced immunity and weight management.