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Pasta & Noodles

The Best Vegan Kimchi Mac and Cheese

Vegan kimchi mac and cheese is easy to make and loaded with flavor! This slightly spicy mac and cheese comes together in just 30 minutes

Prep: 15 minutes
Cook: 30 minutes
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The Best Vegan Kimchi Mac and Cheese

Vegan kimchi mac and cheese is easy to make and loaded with flavor! This slightly spicy mac and cheese comes together in just 30 minutes

Homemade Kimchi Mac and Cheese

Everyone on the internet makes “the best” mac and cheese, right? Well, I really do think that this is the best vegan kimchi mac and cheese!

If you’ve been a blog reader for a while, you know I am obsessed with our homemade kimchi. I eat it almost every single day. It adds delicious flavor to so many dishes.

vegan kimchi mac and cheese in a white pot

Kimchi Mac and Cheese

I like to call this kimchi mac and cheese recipe “kimchi mac” for short.

Kimchi is one of the best fermented foods around! It’s a cabbage-based fermented vegetable product with lots of spice and heat from the Gochugaru pepper. Kimchi usually includes garlic and onion as well.

There are over 200 kinds of kimchi, though. While I still call my kimchi “kimchi” what I make is more like a kimchi-inspired spicy sauerkraut. I highly suggest making some at home, but store-bought kimchi works well too.

You can buy authentic Korean kimchi at any Asian market and even at Whole Foods. If you’re looking for vegan kimchi, try our recipe here.

vegan kimchi mac and cheese on a white plate, mixed with a cashew cheese sauce made with kimchi, topped with red chili flakes

Vegan Macaroni and Cheese with Kimchi

This vegan recipe is a little bit healthier than traditional macaroni and cheese. I like to start this recipe by making the cheese sauce first.

The trick to the perfect vegan cheese sauce is using raw cashews. Using roasted cashews results in a cheese sauce that’s a little gritty. No one wants that. Also, don’t skimp on the soaking step. I like to soak my cashews for at least an hour, making the sauce easier to blend.

For this recipe, I adapted the cheese sauce recipe from our Simple and Creamy Vegan Pasta with Pumpkin Alfredo Sauce blog and substituted the sauerkraut brine for kimchi brine.

Pasta for kimchi mac and cheese

You can use any pasta in this recipe. If you are gluten-free, brown rice pasta works well. My favorite to use is Jovial brown rice elbow noodles.

If you are not vegan, try using fettuccine noodles and topping the pasta with marinated grilled chicken! It’s absolutely delicious.

More Recipes with Kimchi

  • Kimchi Miso Ramen Recipe: An Easy Plant-Based Ramen with Fermented Kimchi
  • Vegetable Lo Mein with Kimchi
  • Sesame Noodle Salad with Fermented Kimchi
kimchi mac and cheese on a black fork resting on a white plate
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The Best Vegan Kimchi Mac & Cheese

Vegan kimchi mac and cheese is easy to make and loaded with flavor! This slightly spicy mac and cheese comes together in just 30 minutes and is the perfect side dish for lunch or dinner. 

  • Prep: 15 minutes
  • Cook: 30 minutes
  • Total Time: 45 minutes

Ingredients

Vegan Cheese Sauce

  • 1 1/2 Cups Raw Cashews, Soaked and Drained
  • 3 Tablespoons Nutritional Yeast
  • 1/4 Cup Kimchi Brine
  • 1/4 Teaspoon Nutmeg
  • 1 Teaspoon Black Pepper
  • 2 Teaspoons Salt
  • 1 Cup Plant-Based Milk 

Pasta

  • 12 Ounces Noodles
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Minced Garlic
  • 1/2 Cup Kimchi
  • 1 Tablespoon Sriracha
  • 2 Tablespoons Chili Onion Oil

Instructions

  1. To soak cashews, place them in a glass bowl, pour boiling water over them and let them soak for 1 hour.
  2. Boil water and cook the noodles according to the directions on the package.
  3. In a high-speed blender combine all of the sauce ingredients, and blend on high until smooth.
  4. In a pot over medium heat, add the oil and garlic. Cook until the garlic starts to brown.
  5. Reduce the heat to low and add the blended sauce to the garlic and oil. Stir continuously until the sauce is heated. (You can add more milk if you feel the sauce is too thick).
  6. Add the pasta to the sauce and toss to combine. 
  7. Add in the kimchi and sriracha, and mix to combine evenly.
  8. Serve drizzled with chili oil and enjoy! 

Notes

  • for chili onion oil, I used the “chili onion crunch” from Trader Joe’s 

Did you make this recipe?

Please leave a 5-star review below if you loved it! Tag @cultured.guru on Instagram

 

Nutrition information is auto-calculated and estimated as close as possible. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary.

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Kaitlynn Fenley Author, Educator, Food Microbiologist
Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.
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hey i’m kaitlynn, i’m a microbiologist and together with my husband jon we are cultured guru.

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sourdough discard 🤝 cottage cheese combined tw sourdough discard 🤝 cottage cheese

combined two of the best fermented foods to make the best pancakes. And yes, you can ferment the batter overnight in the fridge for easier digestion. 

My recipe makes 15 pancakes and each serving of 3 pancakes had 17 grams of protein! 

Get the recipe from my recipe index, linked in my profile✨

#sourdough #cottagecheese #pancakes #fermentation
It can suppress overgrowth of Candida albicans, wh It can suppress overgrowth of Candida albicans, while boosting good bacteria in your gut! 

Roasting garlic increases beneficial garlic compounds like diallyl sulfide and diallyl disulfide — or DADS, for short. Both of these compounds have been studied for their anti-inflammatory (anti-cancer), antioxidant, and antifungal properties.

It’s definitely a sauerkraut you should keep in your rotation.

To get the recipe google “garlic sauerkraut.” and you’ll see mine it’s the first one.

Sources:
PMC8777027 (Diallyl Disulfide (DADS) Ameliorates Intestinal Candida albicansInfection by Modulating the Gut microbiota and Metabolites and Providing Intestinal Protection)

https://doi.org/10.3390/fishes9100401 (diallyl disulfide (DADS) shows a substantial increase, with concentrations rising from 1.6 mg/g in non-fermented garlic to 4.8 mg/g in its fermented counterpart, suggesting enhanced bioactivity through fermentation)
✨Cottage Cheese Ice Cream✨with Brown Butter an ✨Cottage Cheese Ice Cream✨with Brown Butter and Vanilla

I know, I know, I’m making everything with cottage cheese right now. But how can I not? Cottage cheese is one of the most protein-rich fermented foods.

If you love ice cream and cheesecake-like flavor, you’ll love this recipe. it’s high in protein, requires only four simple ingredients, and does not require churning. So, you do not need an ice cream maker!

A half-cup serving of this ice cream has 12 grams of protein, making it a healthy and balanced sweet snack. Get the recipe from the recipe index linked in my profile. 

#cottagecheese #icecream
Baked ✨Cottage Cheese✨ Queso Dip It’s crea Baked ✨Cottage Cheese✨ Queso Dip 

It’s creamy, cheesy, and packed with protein, but with fewer calories thanks to the cottage cheese base. And it’s only 6 ingredients +toppings! 

I love it topped with cilantro, diced tomatoes, onions and fresh jalapeños! 

Get the full recipe from my recipe index, linked in my bio. 

#queso #cheese #cottagecheese
Why do you add water to sauerkraut? To that I as Why do you add water to sauerkraut? 

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Adding water standardizes my recipes, making sure everyone gets enough brine, regardless of cabbage variability. 

Google “cultured guru sauerkraut” and you’ll see my recipes! 

#sauerkraut #fermentation
Bok choy is similar in texture to Napa cabbage and Bok choy is similar in texture to Napa cabbage and lovely for fermentation. 

Since bok choy and all cabbages grow low and very close to the soil, their microbiome composition is wonderful! This makes all cabbages easy vegetables to ferment, and fermented bok choy is one of my absolute favorites.

Google fermented bok choy and you’ll see my recipe, it’s the first one. ☝🏼 #cabbage #fermentation #homestead 

Ps. I used some tiny weck jar lids for weights in my bigger weck jar and it worked great!
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