Vegan Kimchi Mac and Cheese

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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

Prep Time5

Cook Time15

Total Time20

Course: Dinner

Cuisine: American, Korean

Diet: Vegan, Vegetarian

Keyword: caster sugar, coriander, dijon mustard, garlic powder, gochujang, kimchi, lemon, nutritional yeast, onion powder, pasta, salt, silken tofu, vegan butter

Servings: people

Calories: 532.82kcal

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.

Nutrition