If you have been dreaming of a dish that brilliantly marries the spicy tang of kimchi with the creamy indulgence of comfort food, this Vegan Kimchi Mac’n Cheese Recipe is about to become your new favorite. It takes classic plant-based ingredients and elevates them with Korean-inspired flavors, offering a vibrant, cheesy sauce without any dairy. Every bite sings with a satisfying balance of savory, spicy, and umami notes, making it perfect for those cozy nights when you crave something both wholesome and exciting.

Ingredients You’ll Need

The image shows twelve small bowls arranged on a white marbled surface, each filled with different ingredients. Starting from the top, there is a bowl filled with light brown cashew nuts, next to a bowl with four types of powdered spices in yellow, orange, and beige colors. Below are a bowl of bright red sauce, a bowl of greenish-yellow oil, and a bowl of finely chopped white onions. In the middle, there is a bowl filled with pale yellow sliced rounds, likely potatoes, and a bowl with dark soy sauce. On the left side, there is a bowl of beige powder, a bowl with dark red paste, and a bowl with coarsely chopped green onions. Toward the bottom right, there is a bowl of white creamy liquid and a bowl filled with bright red chili powder. The bowls are mostly round with a greenish or beige outer rim, and the overall color theme is warm and natural. Photo taken with an iphone --ar 4:5 --v 7

This recipe uses straightforward yet carefully chosen ingredients that play key roles in creating the luscious texture and bold flavors of your Vegan Kimchi Mac’n Cheese Recipe. From tender potatoes and cashews that build the creamy base to spicy gochugaru and fragrant garlic that add layers of complexity, each component matters.

Vegetable oil: Helps soften the potatoes and aromatics, vital for building the sauce base.
Russet potato: Adds natural creaminess and thickness to the queso without dairy.
Onion and garlic: Provide a rich, savory backbone to the sauce.
White part of scallion: Adds subtle, fresh sharpness to the flavor profile.
Vegan cabbage kimchi: Brings the signature tangy, spicy kick essential to kimchi mac’n cheese.
Gochugaru: Korean red pepper flakes that introduce a gentle heat and smokiness.
Ground turmeric, garlic powder, onion powder, ground cumin: Build depth and warmth in the sauce’s flavor.
Cashews: The star nut that creates that creamy, cheesy texture we all love in vegan queso.
Gochujang and Korean soy sauce: Intensify flavor with subtle sweetness and umami.
Nutritional yeast: Gives a cheesy, nutty flavor essential for a vegan cheese sauce.
Kimchi liquid: Adds extra tang and fermented complexity to the sauce.
Unsweetened plant-based milk: Keeps it creamy and smooth, choosing your favorite type works well here.
Fresh lemon juice and maple syrup: Balance acidity and sweetness for a rounded sauce.
Elbow macaroni: The comforting pasta base; gluten-free options work great if preferred.
Dairy-free butter and all-purpose flour: Essential for thickening the sauce and adding richness.

How to Make Vegan Kimchi Mac’n Cheese Recipe

Step 1: Prepare the Vegan Kimchi Queso

Start by heating some vegetable oil in a pan and saute your thinly sliced russet potatoes along with chopped onion, garlic cloves, and the white part of the scallion. Cook until they’re tender and fragrant, as this will form the flavor-rich base of your queso sauce. Then transfer this mixture to a high-speed blender along with your vegan cabbage kimchi, gochugaru, turmeric, garlic powder, onion powder, cumin, soaked cashews, gochujang, Korean soy sauce, nutritional yeast, kimchi liquid, plant-based milk, lemon juice, and maple syrup. Blend until smooth and creamy, adjusting thickness with a splash more plant milk if needed.

Step 2: Cook the Macaroni

While preparing the queso, cook your elbow macaroni in a large pot of boiling salted water according to the package instructions, until just al dente. Drain the pasta well and set aside, making sure to reserve a bit of pasta water in case you want to loosen the sauce later.

Step 3: Thicken the Sauce Base

In the same pot or a fresh pan, melt your dairy-free butter over medium heat. Whisk in the all-purpose flour and cook for a couple of minutes to create a roux; this step is crucial to thicken your Vegan Kimchi Mac’n Cheese Recipe sauce beautifully. Slowly pour in the blended Kimchi Queso, stirring constantly to combine with the roux. Let the sauce gently bubble and thicken, stirring frequently.

Step 4: Combine Pasta and Sauce

Add the cooked elbow macaroni and chopped vegan cabbage kimchi directly into the thickened sauce. Stir everything together over low heat until the pasta is fully coated and warmed through. Taste and adjust seasoning if needed—sometimes a pinch of salt or a drizzle of extra soy sauce can make all the difference here.

How to Serve Vegan Kimchi Mac’n Cheese Recipe

A close-up view of a bowl filled with creamy orange macaroni and cheese topped with a piece of red-orange kimchi in the center. The macaroni is thick and richly coated in the sauce, showing a smooth yet chunky texture. The bowl is ceramic with earthy green tones and is placed on a dark green cloth on a white marbled surface. Part of another similar dish and a pan with more macaroni and cheese are visible around the main bowl. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Top off your dish with some freshly sliced scallions or extra chopped kimchi for a fresh brightness. A sprinkle of toasted sesame seeds or crushed toasted nori sheets lends a wonderful crunch and an additional layer of flavor that complements the dish beautifully.

Side Dishes

The vibrant flavors of this Vegan Kimchi Mac’n Cheese Recipe shine best when paired with simple side dishes like steamed or roasted vegetables such as broccoli or bok choy. A crisp green salad with an acidic vinaigrette can also balance the richness of the mac and cheese perfectly.

Creative Ways to Present

For an elegant twist, bake your Vegan Kimchi Mac’n Cheese Recipe topped with panko breadcrumbs and a drizzle of vegan butter until golden and crispy. Alternatively, serve it in individual ramekins for a cozy, personalized touch that’s sure to impress guests or elevate a casual dinner.

Make Ahead and Storage

Storing Leftovers

This mac and cheese keeps really well in the refrigerator for up to 3 days. Store it in an airtight container and be sure to give it a good stir before reheating to redistribute the sauce and keep it creamy.

Freezing

You can freeze leftover Vegan Kimchi Mac’n Cheese Recipe, but it’s best to do so before adding any crunchy toppings to preserve texture. Use a freezer-safe container and consume within 1 month for optimal flavor.

Reheating

Reheat gently on the stove over low heat, adding a splash of plant-based milk or reserved pasta water to loosen the sauce as needed. Microwaving works well too if you cover the dish to prevent drying out, but stirring halfway through helps achieve even warmth.

FAQs

Can I use a different type of pasta for this Vegan Kimchi Mac’n Cheese Recipe?

Absolutely! While elbow macaroni is traditional, feel free to swap in gluten-free pasta, penne, or even fusilli. Just make sure to cook it al dente for the best texture with the creamy sauce.

Is the kimchi used in this recipe spicy?

The kimchi adds a mild to moderate spiciness depending on the brand, especially if you use gochugaru and gochujang as well. If you prefer a milder version, reduce the amount of kimchi or Korean spices, or substitute with a gentler fermented cabbage.

Can I make the Kimchi Queso sauce nut-free?

If you have a nut allergy, you can try replacing cashews with cooked white beans or cauliflower to maintain creaminess. The texture and flavor profile will differ but it can still be delicious with some tweaks.

What plant-based milk works best for the sauce?

Unsweetened almond, oat, or soy milk all work well here. I recommend using unsweetened versions to avoid unwanted sweetness and to keep the sauce savory.

How spicy is this Vegan Kimchi Mac’n Cheese Recipe overall?

The heat is lively but balanced, with the kimchi and Korean spices giving it a pleasant kick without overwhelming your palate. Adjust the gochugaru and gochujang amounts to suit your spice tolerance perfectly.

Final Thoughts

I can’t recommend trying this Vegan Kimchi Mac’n Cheese Recipe enough—it’s a soul-satisfying, flavor-packed comfort dish that bridges cultures and dietary choices beautifully. Whether you’re new to vegan cooking or looking for a fresh way to enjoy kimchi, this recipe hits all the right notes and is sure to impress anyone lucky enough to share it with. So grab your ingredients and get ready to indulge in some seriously delicious plant-based comfort food.

Vegan Kimchi Mac’n Cheese Recipe