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Vegan Kimchi Mac’n Cheese Recipe

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4.4 from 64 reviews

This Vegan Kimchi Mac’n Cheese recipe combines creamy, cheesy vegan queso made from potatoes, cashews, and kimchi with elbow macaroni, creating a rich and flavorful dairy-free twist on the classic comfort dish. Vegan kimchi and Korean spices introduce a spicy, tangy depth, perfect for a satisfying, plant-based meal.

Ingredients

Vegan Kimchi Queso

  • 1 tablespoon vegetable oil
  • 5 ounces russet potato, thinly sliced
  • 1/4 cup onion, chopped
  • 2 medium-sized garlic cloves
  • 1 scallion, white part only
  • 1/4 cup vegan cabbage kimchi (such as Mak Kimchi)
  • 1 tablespoon gochugaru (Korean chili flakes)
  • 1/4 teaspoon ground turmeric
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 1/2 teaspoons ground cumin
  • 1 cup cashews
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 tablespoon Korean soy sauce
  • 1/4 cup nutritional yeast
  • 2 tablespoons kimchi liquid
  • 1 cup unsweetened plant-based milk
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon maple syrup

Vegan Kimchi Mac’N Cheese

  • 8 ounces elbow macaroni, dry weight (can substitute gluten-free macaroni)
  • 1 tablespoon dairy-free butter
  • 2 tablespoons all-purpose flour (can substitute cornstarch)
  • 2 1/2 cups prepared Kimchi Queso (from above)
  • 1 cup vegan cabbage kimchi, chopped

Instructions

  1. Prepare the Vegan Kimchi Queso: Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the thinly sliced russet potatoes and sauté until tender, about 5-7 minutes. Add chopped onion, garlic cloves, and the white part of the scallion, cooking until softened and fragrant.
  2. Blend the Queso Ingredients: Transfer the sautéed vegetables to a blender. Add the vegan cabbage kimchi, gochugaru, ground turmeric, garlic powder, onion powder, ground cumin, cashews, gochujang, Korean soy sauce, nutritional yeast, kimchi liquid, unsweetened plant-based milk, fresh lemon juice, and maple syrup. Blend until smooth and creamy, adjusting consistency with additional plant-based milk if needed.
  3. Cook the Macaroni: Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente, typically 8-10 minutes. Drain and set aside.
  4. Make the Roux: In the same pot or a large saucepan, melt 1 tablespoon of dairy-free butter over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook for 1-2 minutes to eliminate the raw flour taste, stirring constantly to form a roux.
  5. Combine Queso and Roux: Gradually whisk the prepared Kimchi Queso sauce into the roux. Heat gently, stirring frequently until the sauce thickens slightly and is warm throughout, about 3-4 minutes.
  6. Mix Macaroni and Sauce: Add the cooked and drained macaroni to the queso sauce. Stir until the pasta is evenly coated.
  7. Add Kimchi: Fold in 1 cup chopped vegan cabbage kimchi to the mac and cheese, mixing well to distribute evenly.
  8. Serve: Serve the Vegan Kimchi Mac’n Cheese warm, garnished with extra scallions or additional kimchi if desired.

Notes

  • You can substitute gluten-free macaroni if preferred or needed.
  • The kimchi should be vegan; verify that it contains no fish sauce or animal products.
  • If cashews are unavailable or you have a nut allergy, consider substituting with soaked sunflower seeds for a similar creamy texture.
  • Adjust the amount of gochugaru and gochujang to control the heat level according to your preference.
  • This recipe can be made nut-free by replacing cashews with cooked white beans, though texture and flavor may vary.

Find it online: https://familydinnercooking.com/vegan-kimchi-macn-cheese-recipe/