Kimchi Mac ‘n Cheese

Kimchi Mac ‘n Cheese

by @the.korean.vegan ❤️
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Kimchi Cheese Sauce:
3/4 medium russet potato (sliced as thinly as possible)
1/2 cup red onions
3 cloves garlic
1 jalapeño (chopped)
1/4 cup chopped kimchi
1 tbsp olive oil
1 cup roasted cashews
1 tbsp gochujang sauce
1/2 tsp turmeric
1 tbsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1 tsp chili powder
1/2 cup water (or gluten free beer!)
1/2 cup non-dairy milk
2-3 tbsp nutritional yeast
1 tsp salt and black pepper
1 tbsp kimchi juice
1 tsp maple syrup
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In a medium pot, sautee onions, garlic, kimchi, jalapeño, and potatoes in olive oil. When softened, add cashews, gochujang and all spices, together with 1/2 cup water. Cook until potatoes are fork tender and then place contents of pot into high powered blender together with remaining ingredients. Blend on max speed for ~15-20 seconds until smooth.
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Pasta: Cook pasta (we use GF brown rice pasta) until al dente. Reserve ~1 cup of pasta water and then drain. Add pasta back to pot and add cheese sauce (1/2 of the above should suffice). Add 1 tbsp of pasta water at a time and stir over low heat until pasta is creamy and cooked.
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Kimchi Topping:
1/2 tbsp olive oil
1/2 tbsp sesame oil
1 cup vegan kimchi
1/4 cup red onions
2 cloves minced garlic
1/2 tsp salt
1 tbsp maple syrup
1 tbsp gochujang sauce
1 tbsp sesame seeds.
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Saute all ingredients (except sesame seeds) over medium high heat until kimchi is caramelized. Top serving of Mac n’ Cheese and sprinkle with sesame seeds. OPTION: Garnish with chopped scallions.

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