Vegan Kimchi Mac & Cheese

This Vegan Kimchi Mac & Cheese is a spicy leveled up version of the classic dish thanks to some Kimchi and Gochujang!

So this was actually an accident! I was trying to make some Flamin’ Hot Mac, and I was attempting to get that vivid red color without food coloring. I thought that maybe some Gochujang might help, but then realized that would probably just be delicious on it’s own. Then I figured, well might as well throw some Kimchi in there too! And those two ingredients made this some of the best, if not THEE best Mac & Cheese I’ve ever had!

This is my basic Mac & Cheese recipe, but with a few awesome additions. Besides the Kimchi and Gochujang, we’re also gonna add in some Gochugaru Flakes , garlic and onions, and some lime juice. For the Kimchi, double check that it’s vegan, they sometimes have fish sauce in them.

Here’s a handy dandy VIDEO as well!

Now speaking of the texture, you have a couple of options. I wanted my cheese sauce to be as smooth as possible. I used my stick blender at first, and the Kimchi proved to be too tough for it. So I resorted to using my Vitamix. The next time I make this, I might just puree the Kimchi first. You can also skip blending all together and have your cheese sauce be kinda chunky. Totally up to you!

I also threw this on top of a Burger that I cooked in some storebought Bulgogi sauce. Honestly, you can use this cheese sauce however you’d like. I imagine some nachos would be good, and I’m thinking I need to make a Bulgogi & Kimchi Cheese Cheesesteak soon!

Vegan Kimchi Mac & Cheese

Thee Burger Dude

4.75 from 4 votes

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Course Pasta & Pizza

Servings 3

Ingredients

  

1x2x3x

• 8 – 12 oz Elbow Macaroni
• 2 Green Onions (sliced thinly, green and white parts separated)
• 4 cloves Garlic (Minced)
• 1/2 cup Unsweetened Plant Milk
• 8 oz Shredded Vegan Cheese
• 1 cup Vegan Kimchi (Minced or Pureed)
• 2 Tbsp Gochujang Paste
• 1 Tbsp Gochugaru Flakes
• 1 Tbsp Lime Juice
• Sesame Oil (to taste)
• Salt & Pepper (to taste)
• Sesame seeds optional

Instructions

 

• Cook your pasta according to package instructions. For a saucy pasta, use 8 oz, for a more pasta forward dish, add 2 – 4 oz more.
• While pasta cooks, heat up a little oil in a pot, then add in the white sections of your green onions. Reserve the greener pieces for garnish. Cook for 1 minute or so, until they become translucent.
• Add in your garlic and cook for 1 minute, don't let it burn.
• Add in the unsweetened plant milk. Whisk and cook for 1 minute.
• Add in vegan cheese shreds and whisk until melted. Add more plant milk if it feels too thick.
• Next add the Gojugaru flakes, Gojuchang and Kimchi. Stir to combine.
• If you want your cheese sauce extra smooth, you can try to use a stick blender (I didn't have luck with this however) or do like I did and just blend it up in a high speed blender, then add it back to the pot. Or you can leave it chunky if you like too and skip blending.
• Add in the lime juice, sesame oil, and then salt and pepper to taste (mine didn't need any salt and pepper FYI) and adjust any seasonings to your liking.
• Once it tastes good, add in your cooked pasta, reserve a cup of the pasta water. Stir to combine. Add in some pasta water if it feels to thick.
• Top with the reserved green onions, more Gochugaru flakes and sesame seeds.
• Enjoy!

Keyword vegan kimchi, vegan kimchi mac and cheese, vegan mac and cheese

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