4 years ago10,000+ Views
You should already know this about me, but in case it isn't clear: I love spice. Arguably my favorite kind of spice (and often the hardest to make vegan) is that red-hot gochu spice from Korea! When I found this recipe for kimchi mac n' cheese, and then found out it was vegan, I was in heaven! Here's the recipe thanks to ConnoisseurusVeg!
Serves 4 - 6 hungry vegans!
10 oz. macaroni pasta
1 cup raw cashews, soaked in water 4-8 hours and drained
1½ 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 (many kinds of kimchi contain fish in the production so be sure to confirm that the kimchi is 100% vegan)
⅓ cup pankogochugaru to taste (Korean chili powder, optional)
Optional Toppings
scallions, chopped
fresh cilantro
hot sauce
Wait, for real!? This sounds AWESOME!
I've had tabasco spicy mac but not kimchi!
At first I thought the recipe called for something called "pankogochugaru" haha I think you missed the space button there @asparagus!
There's a really awesome stand at my local farmers market (she's all over San Diego - @danidee) that makes KILLER pickles and kimchi. Totally using her kimchi for this recipe!
I was expecting this to be redder? All the Korean food I love is BRIGHT red!