Recipes

Dairy-Free and Gluten-Free Fusilli Gochujang Mac n’ Cheese

By McKenna Ruzga
Dairy-Free and Gluten-Free Fusilli Gochujang Mac n’ Cheese
Spice up your mac 'n' cheese (literally!) with this zesty, savory recipe! It's a got a cheesy vegan sauce with a hint of heat -- and best of all, it's simple and gluten-free.

INGREDIENTS

  • 1 package Taste Republic Gluten-Free Red Lentil Fusilli
  • 1 1/2 cups raw cashews
  • 3 tablespoons fresh lemon juice
  • 3/4 cup water
  • 1 1/2 teaspoons fine sea salt
  • 1/4 cup nutritional yeast
  • 1 teaspoon gochujang
  • 1/4 teaspoon garlic powder or 1/2 clove garlic

DIRECTIONS

  1. Add cashews, lemon juice, water, salt, nutritional yeast, gochujang, and garlic powder to a blender. Blend until smooth and set aside.
  2. Cook Red Lentil Fusilli according to package instructions. Drain.
  3. Add the cooked Fusilli to a serving bowl and pour the sauce over the pasta. Toss until evenly coated and warmed through.
  4. Top with sesame oil, onions, and chili flakes, if desired. Serve and enjoy!

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