Vegan Kimchi Mac ’n’ Cheese with Kimchi Queso
This vegan kimchi mac ’n’ cheese with homemade kimchi queso combines creamy comfort with a Korean twist. A plant-based recipe packed with flavor, kimchi, and dairy-free cheese sauce.
Keywords
- vegan kimchi mac and cheese
- kimchi mac and cheese recipe
- vegan kimchi queso
- Korean vegan recipes
- dairy-free mac and cheese
- vegan comfort food
- plant-based Korean dishes
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.finedininglovers.com.
Cooking tools:
- Blender
- Kitchen scale
- Sifter
- Pot
- Stove
- Microwave
- Refrigerator
- Airtight container
- Colander
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Wooden spoon
Ingredients
- Elbow macaroni (can substitute gluten-free macaroni): 1 lb
- Vegan butter: 2 tbsp
- All-purpose flour (or substitute cornstarch): 60 g
- Kimchi queso (see below): 4 cups
- FOR THE KIMCHI QUESO (MAKES 2 ½ CUPS)
- Vegetable oil: 1 tbsp
- Russet potato: 140 g (thinly sliced)
- Onions: 40 g (chopped)
- Medium garlic cloves: 2
- Scallion: 1 (white part only)
- Cabbage kimchi (such as mak kimchi): 60 g
- Gochugaru: 1 tbsp
- Ground turmeric: 1/4 tsp
- Garlic powder: 1 tbsp
- Onion powder: 1 tbsp
- Ground cumin: 1.5 tsp
- Cashews: 140 g
- Gochujang: 1 tbsp
- Soy sauce: 1 tbsp
- Nutritional yeast: 25 g
- Kimchi liquid: 2 tbsp
- Unsweetened plant-based milk: 240 ml
- Fresh lemon juice: 2 tbsp
- Maple syrup: 1 tsp
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