Spicy Vegan Mac and Cheese with Honestly Tasty Blue and Gochujang Sauce

Serves 4-6

Ultimate comfort food meets bold flavour in our spicy mac and cheese recipe! This dairy-free delight promises a creamy texture and a spicy kick, thanks to Honestly Tasty Blue Cheese and a daring swirl of Gochujang sauce. Whether you're a vegan, lactose intolerant, or simply a food enthusiast looking for a new twist on a classic dish, this recipe is designed to impress.

Why You'll Love This Vegan Mac and Cheese

  • 100% Plant-Based: Enjoy the rich, comforting taste of mac and cheese without any dairy. This recipe uses Honestly Tasty Blue cheese, our vegan blue cheese that's as good as the real thing, making it perfect for those following a plant-based diet.
  • A Spicy Twist: With the addition of Gochujang sauce, a beloved Korean condiment, this dish offers a unique, spicy flavour profile that sets it apart from traditional mac and cheese.
  • Crunchy Topping: A generous layer of panko breadcrumbs (and our not so secret-secret ingredient – ready salted crisps!) ensures a delightful crunch, adding texture to the creamy pasta beneath.

Serving Suggestions

This spicy vegan mac and cheese is perfect on its own or can be served with a side of greens for a more balanced meal. It's ideal for cozy nights in, potlucks, or any occasion when you crave something comforting yet daringly different.

Dive into the world of plant-based cooking with our Spicy Vegan Mac and Cheese recipe. It's a testament to how traditional dishes can be reimagined for modern tastes and dietary preferences, without compromising on flavour. Whether you're a long-time vegan or just exploring meat-free options, this recipe is a must-try. So, preheat your oven and get ready to enjoy a dish that's bound to become a new favourite!


120g Plain Flour

140g Honestly Tasty Blue Cheese

2 tbsp Honestly Tasty Garlic & Herb Cheese

Approx 400g Vegan Grated Cheddar

1 tbsp Gochujang

3 spring onions, diced

470ml Unsweetened Plant Milk (we used Oat)

500g Macaroni pasta

3 tbsp Panko breadcrumbs (and/or ready salted crisps!)

Spicy Vegan Mac and Cheese with Honestly Tasty Blue and Gochujang Sauce


Pre-heat the oven to 200degrees

Cook macaroni following your pack instructions, but remove from the heat and strain when al dente (as you’ll be popping the pasta in the oven to bake too!). We go for a couple of minutes less than instructed.

Add the plant milk to a pan and gently warm on a medium heat. Once warmed through, sprinkle in the grated cheddar style cheese and spring onions, stirring until the cheese has melted. Once fully combined, start sieving flour into the sauce and stir continually until creamy, and starting to thicken,

Whilst still warm, add gochujang and then the Honestly Tasty Garlic & Herb cheese. Mix together until blended (it may be easier to whisk!). Next, add the Honestly Tasty Blue Cheese and keep stirring until melted into the sauce - which should start to really thicken.

Add the pasta shells and combine before transferring to an oven dish. Scatter a generous layer of panko breadcrumbs over the pasta and sauce - this will ensure a great crunch!*

Pop the Mac & Cheese into the oven and bake for approximately 30 minutes - or until the top is crispy and golden.

Serve (with greens, if you fancy) and enjoy!

*For extra crunch (stay with us!) we recommend experimenting with your fave ready salted crisps! Might sounds crackers, but give it a go… just bash them up and add to your panko mix ad thank us later! Can't get hold of panko breadcrumbs? Use crisps instead!

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