This creamy Vegan Kimchi Mac and Cheese is made with silken tofu, gochujang, kimchi and nutritional yeast. It's a quick, dairy free comfort food packed with umami and spice. Get the recipe below.
If you love comfort food with a bold, spicy twist, this Vegan Kimchi Mac and Cheese is for you. It's everything you want in a classic mac and cheese as it's creamy, rich and indulgent, but it also has deep umami and the gentle heat of kimchi.
This recipe is 100% plant based, nut-free and made without any complicated steps. Instead, silken tofu creates an unbelievably smooth, protein-rich cheese sauce that comes together in minutes. Add gochujang for warmth, nutritional yeast for a cheesy flavour, and kimchi for a punch of fermented foodness.
Perfect for quick weeknight dinners, meal prep, or when you want to impress, this Kimchi Mac and Cheese proves that dairy-free comfort food can still be delicious!
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Ingredients
To make the cheese sauce you'll need:
- silken tofu
- nutritonal yeast
- Dijon mustard
- garlic powder
- onion powder
- salt
- lemon
- sugar
- gochujang
For the rest of the mac and cheese you'll need:
- pasta
- vegan butter
- kimchi (make sure it's made without fish and is vegan)
Good supermarkets these days should stock all of these ingredients but you may need to visit your local Asian store if not.
Step-by-step instructions
- Step 1: make the sauce by adding the sauce ingredients to a blender and blitz until smooth and creamy.
- Step 2: cook the pasta until just cooked (it will continue to cook in the sauce).
- Step 3: drain the pasta and combine with the sauce in a sauce pan. Add the vegan butter and chopped kimchi and cook until piping hot.
- Step 4: serve with a garnish of coriander leaves.
Hint: blend the sauce for a full 30 - 60 seconds. The smoother the sauce, the creamier your vegan mac and cheese will be.
Substitutions
Don't have all the ingredients? Don't worry, you can make these substitutions:
- Gochujang: swap with another chilli paste or sriracha
- Dijon mustard: swap for mustard powder or yellow mustard. Avoid whole grain mustard
- Vegan butter: olive oil or vegan cream cheese will also work
Varitations
Want to put a twist on this recipe? Try one of these variations:
- Baked: transfer to a baking dish once cooked, top with breadcrumbs and bake at 200 C / 390 F for 15 - 20 minutes or until crispy.
- Extra spicy: add more gochujang, a pinch of chilli flakes or even drizzle with chilli oil
- Loaded with veg: stir in sauteed mushrooms, spinach or even roasted broccoli or peppers
Equipment
There's not too much washing up with this dish but you will need the following pieces of kitchen equipment:
- High speed blender
- Large saucepan
- Colander
- Wooden spoon or spatula
- Knife
- Chopping board
Storage
The good news is that you can make this ahead of time or store leftovers in an airtight container in the fridge for up to 3 days.
Reheat it gently on the hob or in the microwave with a splash or water of plant milk to loosen the sauce.
Top tip
Kimchi brands vary a lot in saltiness and spice. Always taste before serving and adjust the seasoning for the perfect balance of flavours.
Frequently asked questions
No, traditional kimchi usually contains fish sauce or shrimp paste. Always check the label to make sure its vegan.
No, the silken tofu is a neutral, creamy base and the nutritional yeast, garlic, onion, mustard and gochujang bring the flavour.
Yes, the silken tofu adds a protein boost when compared to traditional mac and cheese.
The recipe
Vegan Kimchi Mac and Cheese
Equipment
- 1 high speed blender
- 1 large saucepan
- 1 colander
- 1 wooden spoon or spatula
- 1 knife
- 1 chopping board
Ingredients
For the sauce
- 350 g silken tofu
- 20 g nutritional yeast
- 1 tablespoon Dijon mustard
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon lemon juice
- 1 pinch sugar
- 1 tablespoon gochujang
For the pasta
- 150 g pasta
- 2 tablespoon vegan butter
- 100 g vegan kimchi chopped
- 1 bunch coriander leaves only
Instructions
- Make the sauce by adding the silken tofu, nutritional yeast, Dijon mustard, garlic powder, onion powder, salt, lemon juice, sugar, and gochujang to a blender. Blitz until completely smooth and creamy.
- Bring a large saucepan of water to a boil and cook the pasta according to package instructions until al dente (usually 10 minutes).
- Drain the pasta and return it to the pot over low heat. Pour in the blended sauce, add the vegan butter and kimchi, and stir well.
- Taste and adjust seasoning if needed, then serve hot with the coriander leaves to garnish.
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