Get dinner on the table in just 30 minutes with these Vegan Gochujang Noodles. Long, slurpable noodles and sautéed mushrooms are tossed in a creamy, umami-packed, spicy gochujang sauce that’s quick, comforting, and family-friendly.
Creamy Gochujang Noodles are a low-effort dinner with big flavor. Ready in about 30 minutes, this recipe is perfect for busy weeknights when you want something satisfying without extra fuss. Noodles are coated in a silky cashew cream blended with flavorful gochujang paste, while sautéed mushrooms and aromatics add texture and depth.
The gochujang brings a characteristic Korean fermented heat and umami, and cashew cream gives the sauce a rich, velvety mouthfeel that clings to every strand of noodle. The result is spicy, savory, and addictive — but easy to adjust if you prefer milder or bolder flavors.
Why you’ll love this creamy vegan gochujang pasta
- Fast weeknight dinner — Ready in about 30 minutes, with minimal prep and cleanup.
- Creamy and spicy — Cashew cream mellows the heat of the gochujang and creates a luscious texture.
- Flexible — Use your favorite noodles and add vegetables or plant-based proteins to bulk it up.
How to make creamy gochujang noodles with mushrooms
The full recipe with measurements appears in the recipe card below.
Bring a large pot of water to a boil and cook the noodles until al dente. Reserve a cup or two of the starchy pasta water before draining; it’s useful for thinning the sauce if needed.
Choosing the noodles
You can use any noodle you have on hand: spaghetti, ramen, udon, rice noodles, or gluten-free pasta all work well.
To make cashew cream, soak raw cashews in hot water for at least five minutes (or up to an hour), drain, then blend with fresh water until completely smooth and creamy.
Heat oil in a large sauté pan over medium-high heat. Add sliced cremini mushrooms and diced yellow onion and cook until softened, about 5–8 minutes. Stir in minced garlic and cook for another minute, then add gochujang paste and cook briefly to release its aroma.
Pour in the cashew cream, stir to combine, and season with salt to taste. The sauce should become a fragrant, creamy red emulsion that coats the mushrooms and onions.
Add the drained noodles to the skillet and toss until every strand is well coated. If the sauce feels too thick, add a splash of reserved pasta water and stir until it reaches the desired consistency. Divide into bowls and garnish with chopped cilantro and green onions if you like.
Is the sauce too thick?
Starchy pasta water is ideal for thinning the sauce while helping it cling to the noodles. Add a little at a time until the texture is right.
Frequently asked questions
Treat this like a stir fry: sauté bell peppers, broccoli florets, sugar snap peas, or any vegetables you enjoy. For protein, add vegan bulgogi-style seitan, tempeh, or crispy fried tofu. Top with steamed broccoli and kimchi for a complete meal.
Gochujang is a Korean red chili paste made from red chili peppers, fermented grains or malt, fermented soybean powder, and salt. It adds spicy, savory, and slightly sweet complexity.
Gochujang is commonly available at Asian grocery stores and is increasingly stocked at major supermarkets, usually in tubs or jars with other Korean pantry staples.
A different Korean chili paste works, or try sambal oelek or Sriracha as substitutes. The flavor will change, but you’ll still get good heat and spice.
They have a mild to medium heat depending on how much gochujang you use. The cashew cream softens the spice, so start with less gochujang and add more to taste if you prefer milder heat.
Substitute full-fat coconut milk, unsweetened vegan cream, or thick plant-based milk. Keep in mind coconut milk will add a subtle coconut flavor and other non-dairy milks may thin the sauce.
Creamy Gochujang Noodles with Mushrooms
Ingredients
- 12 ounces spaghetti noodles (or ramen, rice noodles)
- 1 cup raw cashews
- 1 cup water (for blending cashews)
- 2 tablespoons vegetable oil
- 8 ounces cremini mushrooms, sliced
- 1/2 medium yellow onion, diced
- 6 cloves garlic, minced
- 2–3 tablespoons gochujang paste
- 1 teaspoon salt, or to taste
- Finely chopped cilantro and green onions for serving (optional)
Instructions
- Cook the noodles: Bring a large pot of water to a boil and cook pasta according to package directions. Reserve a cup or two of the pasta cooking water, then drain and set aside.
- Make cashew cream: Pour 4 cups of boiling water over the cashews and let soak at least 5 minutes. Drain and discard the soaking water. Blend the soaked cashews with 1 cup of fresh water until very smooth. Set aside.
- Make the sauce: Heat oil in a large sauté pan over medium-high heat. Add mushrooms and onion and cook 5–8 minutes until softened. Add garlic and cook 1 minute. Stir in gochujang and cook 30 seconds. Pour in the cashew cream, stir to combine, and season with salt to taste.
- Finish: Add the drained noodles to the sauce and toss to coat. If the sauce is too thick, add reserved pasta water a splash at a time until it reaches the desired consistency. Serve immediately, topped with cilantro and green onions if desired.
Notes
- Gluten-free: Use gluten-free pasta to make the dish gluten-free friendly.
- Cashew cream can be substituted with a can of full-fat coconut milk or unsweetened store-bought vegan cream. Thinner non-dairy milks will yield a looser sauce.
Nutrition
Calories: 421 kcal |
Carbohydrates: 65 g |
Protein: 15 g |
Fat: 12 g |
Sodium: 480 mg