Ingredients
Kimchi Cheese Sauce:
- 3/4 medium russet potato - sliced as thinly as possible
- 1/2 cup red onions
- 3 cloves garlic
- 1 jalapeño - chopped
- 1/4 cup chopped kimchi
- 1 tbsp olive oil
- 1 cup roasted cashews
- 1 tbsp gochujang sauce
- 1/2 tsp turmeric
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1 tsp chili powder
- 1/2 cup water - or gluten free beer!
- 1/2 cup non-dairy milk
- 2-3 tbsp nutritional yeast
- 1 tsp salt and black pepper
- 1 tbsp kimchi juice
- 1 tsp maple syrup
- Pasta of choice
Kimchi Topping:
- 1/2 tbsp olive oil
- 1/2 tbsp sesame oil
- 1 cup vegan kimchi
- 1/4 cup red onions
- 2 cloves minced garlic
- 1/2 tsp salt
- 1 tbsp maple syrup
- 1 tbsp gochujang sauce
- 1 tbsp sesame seeds
Instructions
- In a medium pot, sautee onions, garlic, kimchi, jalapeño, and potatoes in olive oil. When softened, add cashews, gochujang and all spices, together with 1/2 cup water.
- Cook until potatoes are fork tender and then place contents of pot into high powered blender together with remaining ingredients.
- Blend on max speed for ~15-20 seconds until smooth.
- Pasta: Cook pasta (we use GF brown rice pasta) until al dente. Reserve ~1 cup of pasta water and then drain. Add pasta back to pot and add cheese sauce (1/2 of the above should suffice). Add 1 tbsp of pasta water at a time and stir over low heat until pasta is creamy and cooked.
- Sauté all ingredients (except sesame seeds) over medium high heat until kimchi is caramelized. Top serving of Mac n' Cheese and sprinkle with sesame seeds. OPTION: Garnish with chopped scallions.
Tried this recipe?Let us know how it was!
