Vegan Kimchi Mac & Cheese
Ingredients
- 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!
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