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  • Writer's pictureMealsbymiri

Spicy Vegan Mac and Cheese with Sriracha Jackfruit

(Recipe made in partnership with Nature's Charm) What's better than mac and cheese you ask? Spicy mac and cheese! I used my favourite type of chili in this recipe: gochugaru, which is also called korean red pepper flakes. It provides this super warming type of heat to the dish which just takes it to the next level. I'm super pleased with how this mac and cheese turned out so I hope you give it a go!



80g cashew

1tbsp miso paste

2/3 cup nutritional yeast

1 cup water

2tsp smooth mild dijon Mustard

20ml Soy sauce

2 Garlic cloves

10ml Lemon juice

½ tsp turmeric

50ml Evaporated coconut milk (I used Nature’s Charm)

2tsp Gochugaru (korean chili flakes)*

2tsp cornstarch


200g macaroni

1 tin sriracha jackfruit

A drizzle of olive oil

How to make:

Either soak the cashews overnight or boil for 10 minutes. Add all ingredients for the sauce to a blender and blend until super smooth.

Boil the macaroni until it’s 2-3 minutes away from being done. Drain, add to pot with sauce and bring to a simmer and cook while stirring until the macaroni is finished. Add water to thin out as needed if the macaroni soaks up too much moisture. Cook the Jackfruit in a pan with some olive oil until heated through and slightly crispy on the edges. Serve it up and enjoy! *You can substitute the gochugaru with another type of chili if you want, but please be aware that the spice levels will be different so you'll need to adjust until it's the right spice level for you.

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