Cheesy, creamy, and made in just one pot – this quick and easy, one pot Vegan Kimchi Mac n' Cheese is about to be your new favourite recipe. Kimchi, gochujang, and vegan cheddar cheese make gives this childhood favourite a Korean-inspired makeover.
Course Lunch, Main Course
Cuisine American, Korean
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 2servings
Author Two Market Girls
Ingredients
150guncooked elbow macaroni
120mL(½ cup) unsweetened non-dairy milk
75g(⅔ cup) vegan cheddar shreds
28g(2 tbsp) vegan butter
18g(1 tbsp) gochujang
60g(¼ cup) kimchifinely chopped
sesame seedsfor topping
crushed norifor topping
Instructions
Before you start: Make sure all your ingredients are prepped before you start.
Bring a pot of salted water to a boil. Cook pasta until just al dente. Drain liquid from pot, reserving 1/4 cup of the pasta water just in case.
Return the noodles to the pot, add non-dairy milk, vegan cheese shreds, butter, and gochujang. Stir and cook on low heat until smooth, creamy and you get your desired thickness. If needed thin with reserved pasta water. Stir in chopped kimchi until combined.
Divide between bowls and sprinkle with sesame seeds and crushed nor to serve.