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)