Vegan Kimchi Mac N Cheese
Vegan Kimchi Mac N Cheese

Kimchi Mac ‘n Cheese

5 from 1 vote
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Author: Joanne Molinaro | The Korean Vegan

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.
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