This Vegan Kimchi Mac And Cheese is for the kimchi lovers out there! It’s creamy and cozy and has a tanginess from the kimchi that you’ll love!

A top down view of a bowl of vegan mac and cheese noodles in a creamy sauce

What is Kimchi and where can I buy it?

If you haven’t cooked with Kimchi much, it’s time to hop on the kimchi bandwagon! Kimchi is delicious in a variety of dishes like ramen or fried rice or even mac and cheese!

Kimchi is a Korean fermented cabbage that has a tangy and pickled flavour. Kimchi is considered a health food since it is fermented and contains probiotics. The tanginess of the kimchi in this recipe pairs really well with the creaminess of the mac and cheese and gives it a “punch!”

You can find Kimchi at your local asian market, at most health food stores and even in some large grocery chains. It will be in the refrigerated section.

Make sure to check the label of the kimchi to make sure it is vegan. Some can contain shrimp paste in them.

How to make this mac and cheese

Start by making the cashew “cheese” sauce by blending the cashews with water and nutrition yeast together. Next, you’ll slightly cook some garlic and the kimchi together in a pan then add the cheese sauce and mix together

A white pot with vegan kimchi cheese sauce in it

Cook the macaroni and add the noodles into the pot of creamy sauce and mix it all up together and you’re done!

This dish is best served right away while the sauce is still hot and super creamy.

Two bowls of vegan kimchi mac and cheese with some kimchi on the side in a small bowl

Tips for making this recipe perfectly

  • Make sure to use RAW unsalted cashews, NOT toasted cashews. Roasted cashews won’t work in this recipe.
  • Looking for a nut-free alternative? You can use coconut cream instead of cashews. Simply use 1 cup of coconut cream (from a can) mixed with 1/2 cup of water. Mix with the nutritional yeast.
  • The sauce will look very thin when starting, don’t worry, it will thicken up a lot the more you cook it.
  • This recipe is best enjoyed immediately. If preparing ahead of time, prepare the sauce and pasta separately, then mix together in a pot right before serving.

More mac and cheese recipes to try

A bowl of vegan kimchi mac and cheese with a spoon in it

If you tried this Vegan Kimchi Mac And Cheese or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!

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A top down view of a bowl of vegan mac and cheese noodles in a creamy sauce

Vegan Kimchi Mac And Cheese

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  • Author: Jessica Hoffman
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Main
  • Method: Cook
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

This Vegan Kimchi Mac and Cheese is for all the kimchi lovers out there! This pasta is creamy, tangy and will make your tastebuds dance!

Ingredients

Scale
  • 1/2 cup raw unsalted cashews, soaked in water overnight then drained
  • 1 1/2 cups water
  • 2 tbsp nutritional yeast
  • 2 cups dried macaroni of choice (gluten-free if needed) 
  • 1 tbsp olive oil
  • 1 garlic cloves, minced 
  • 1/2 cup kimchi+2 tbsp kimchi juice from the jar
  • 2 tsp sriracha 
  • salt & pepper to taste

Instructions

  1. Blend the cashews, water and nutritional yeast together in a high-speed blender for 60 seconds until smooth. 
  2. Cook the macaroni according to package directions. Set aside. 
  3. Heat the olive oil in a pot on medium-high heat. Add the garlic and let cook for 1 minute, then add the kimchi and let cook for another minute.
  4. Pour the cashew “cheese” sauce into the pot and mix, letting cook for 1-2 minutes until the sauce begins to thicken.
  5. Reduce the heat to medium-low and mix in the macaroni, sriracha, salt and pepper.
  6. Serve and enjoy! 

Notes

Make sure to use RAW unsalted cashews, NOT toasted cashews. Roasted cashews won’t work in this recipe.

When buying kimchi, check the label to make sure it is vegan if needed. Some brands can contain shrimp paste. 

Looking for a nut-free alternative? You can use coconut cream instead of cashews. Simply use 1 cup of coconut cream (from a can) mixed with 1/2 cup of water. Mix with the nutritional yeast.

The sauce will look very thin when starting, don’t worry, it will thicken up a lot the more you cook it.

This recipe is best enjoyed immediately. If preparing ahead of time, prepare the sauce and pasta separately, then mix together in a pot right before serving.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 300
  • Fat: 10g
  • Carbohydrates: 42g
  • Fiber: 5g
  • Protein: 12g