3 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
I was expecting this to be redder? All the Korean food I love is BRIGHT red!
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!
At first I thought the recipe called for something called "pankogochugaru" haha I think you missed the space button there @asparagus!
I've had tabasco spicy mac but not kimchi!
Wait, for real!? This sounds AWESOME!