Vegan Kimchi Mac and Cheese
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
This kimchi mac and cheese is totally vegan! It's made with creamy and flavorful cashew cream, spicy kimchi, and baked with a crispy panko crust.
Course:
Entree
Cuisine:
American
Servings: 4 -6
Ingredients
- 10 oz. macaroni pasta
- 1 cup raw cashews soaked in water 4-8 hours and drained
- 1 ½ cups unflavored soy or almond milk
-
3
tbsp.
nutritional yeast flakes
- 2 tbsp. vegetable oil any neutral flavored oil works
- 2 tbsp. white vinegar use less if your kimchi is very sour
- 1 tsp. salt
- 2 cups kimchi finely chopped, with juice
- ⅓ cup panko
-
gochugaru
to taste Korean chili powder, optional
Optional Toppings
- scallions chopped
- fresh cilantro
- hot sauce
Instructions
-
Preheat oven to 375º. Lightly oil 9 x 9 baking dish or 10 inch cast iron skillet.
-
Prepare pasta according to package directions. Drain and return to pot.
-
Place cashews, milk, nutritional yeast, oil, vinegar and salt into food processor and blend until smooth, stopping to scrape down sides of bowl as needed. Add to pot with pasta. Add kimchi and stir to incorporate ingredients. Transfer to prepared baking dish or cast iron skillet.
-
Sprinke with panko and gochugaru if using. Bake 20-25 minutes, or until lightly browned on top.