Korean mac and cheese

Korean mac and cheese

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
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: 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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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.

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