If you’re searching for a dish that delivers bold flavors, creamy comfort, and a delightful twist on a classic favorite, this Vegan Kimchi Mac’n Cheese Recipe is a total game changer. Combining the tangy, spicy kick of vegan kimchi with a luscious, dairy-free cheese sauce made from potatoes, cashews, and nutritional yeast, this dish brings vibrant Korean-inspired flair to your pasta bowl. It’s everything you love about mac and cheese but with a fiery, fermented punch that’s both satisfying and nourishing.

Ingredients You’ll Need

The image shows several small ceramic bowls placed on a white marbled surface, each bowl filled with different spices and ingredients. There are eleven bowls in total: one with pale yellow slices of ginger, one with cashew nuts, one with chopped white onions, one with chopped green onions, one with a bright red thick paste, one with dark soy sauce, one with a bright red spice powder, one with a mix of light yellow and orange powdered spices, one with kimchi, one with a green-yellow oil, and one with a creamy white liquid. The bowls are all light-colored and varied in size, arranged in a casual cluster. Photo taken with an iphone --ar 4:5 --v 7

This recipe uses simple yet essential ingredients that each bring their unique magic to the dish: from creamy cashews providing velvety texture to the vibrant kick of gochugaru and kimchi enhancing depth and complexity. Every component plays a vital role in creating that unforgettable flavor and luscious consistency.

Vegetable oil: Helps sauté the veggies and build the base flavors with a mild richness.
Russet potato: Adds natural creaminess and body to the cheese sauce when blended.
Onion and garlic: Classic aromatics that layer savory depth and warmth.
Scallion whites: Provide a gentle oniony bite without overpowering the dish.
Vegan cabbage kimchi: The superstar ingredient for tart, spicy, and fermented notes.
Gochugaru: Korean red chili flakes that bring smoky heat and color.
Ground turmeric: Adds subtle earthiness and bright golden hue.
Garlic and onion powders: Intensify savory flavors in the sauce.
Ground cumin: Offers a warm, aromatic nuance to the flavor profile.
Cashews: Creamy, nutty base that makes the cheese sauce irresistibly smooth.
Gochujang: Adds sweet heat and umami for a rich complexity.
Korean soy sauce: Deepens the savory character and balances flavors.
Nutritional yeast: The classic vegan “cheese” flavor booster.
Kimchi liquid: Tangy liquid that heightens the fermented bite in the sauce.
Unsweetened plant-based milk: Keeps the sauce creamy without dairy.
Fresh lemon juice: Brightens and balances the richness.
Maple syrup: Just a touch to mellow out the acidity.
Elbow macaroni: The perfect shape to hold that cheesy, spicy sauce.
Dairy-free butter: Helps bind the sauce to the pasta and adds richness.
All-purpose flour: Used to thicken the pasta mixture for extra creaminess, with cornstarch as an optional substitute.

How to Make Vegan Kimchi Mac’n Cheese Recipe

Step 1: Craft the Kimchi Queso Base

Start by heating vegetable oil in a small pot until shimmering. Toss in thinly sliced potatoes, onions, garlic, scallion whites, and vegan cabbage kimchi to sauté until the edges begin to brown and develop rich flavor. Sprinkle in gochugaru, turmeric, garlic powder, onion powder, and cumin, stirring to coat everything in a fragrant, colorful spice blend. Add cashews for creaminess and stir in gochujang to coat the veggies with that signature sweet-spicy umami. Pour in Korean soy sauce to deglaze the pot, capturing every hint of flavor stuck to the bottom.

Step 2: Simmer Until Tender

Add half a cup of water, bring everything to a boil, then cover and reduce heat to a gentle simmer. Let the potatoes soften completely, approximately 15 minutes, while the aromatic spices and kimchi meld into a deeply flavorful mix. You can use this time to start cooking your pasta so everything comes together perfectly.

Step 3: Blend Into a Creamy Sauce

Once the veggies are tender, transfer the hot mixture to a high-speed blender. Add nutritional yeast, kimchi liquid, plant-based milk, fresh lemon juice, and maple syrup. Blend on high until the sauce is perfectly smooth and velvety, bursting with the complex tang and warmth you crave. This kimchi queso can be cooled and stored for up to a week, making it a great batch-cooking ingredient for quick meals.

Step 4: Cook and Coat the Pasta

Boil your elbow macaroni according to package directions, reserving a cup of pasta water. Shortly before the noodles are done, drain and return them to the pot. Stir in dairy-free butter and sift flour over the top, mixing until everything is melted and combined, helping to thicken your sauce base. Pour in the kimchi queso and half the reserved pasta water, stirring energetically. Add more water if needed until the sauce clings with a gently flowing texture. Finally, fold in chopped kimchi for that fresh crunch and extra zing.

How to Serve Vegan Kimchi Mac’n Cheese Recipe

The image shows four small white bowls placed close to each other on a light brown surface. One bowl in the center foreground holds bright red crushed chili flakes with a coarse texture. To the left, a bowl contains a thick, smooth deep red paste. Behind the chili flakes, a bowl contains light green and white pieces of scallion, cut into small rounds and slices. The bowl on the right holds a small amount of clear, slightly yellow liquid. The close-up shot highlights the vibrant colors and textures of each ingredient photo taken with an iphone --ar 4:5 --v 7

Garnishes

Top your Vegan Kimchi Mac’n Cheese Recipe with freshly chopped scallions for a burst of green freshness, toasted sesame seeds for nutty crunch, or a sprinkle of extra gochugaru for those who like an extra kick. A drizzle of toasted sesame oil adds another layer of savory aroma that will leave everyone at the table smiling.

Side Dishes

This bold dish pairs wonderfully with simple, crisp sides like a cucumber salad dressed with rice vinegar to contrast the creamy spiciness, or steamed broccoli lightly seasoned with lemon and garlic. For a heartier meal, serve alongside Korean-style pickled vegetables or a refreshing carrot slaw to complement the kimchi flavors.

Creative Ways to Present

Try serving your Vegan Kimchi Mac’n Cheese Recipe in individual ramekins topped with extra kimchi and fresh herbs for a stylish presentation. You could even bake it briefly to create a golden crust on top for a warm, cozy twist. For casual gatherings, a large vibrant bowl with colorful garnishes will showcase those beautiful layers of flavor perfectly.

Make Ahead and Storage

Storing Leftovers

Store your leftover Vegan Kimchi Mac’n Cheese Recipe in an airtight container in the refrigerator for up to 3 days. Because the sauce is made with hearty, plant-based ingredients, it retains its texture and flavor nicely but may thicken, so a splash of plant-based milk or reserved pasta water will loosen it up when reheating.

Freezing

This dish freezes well if you want to save time later. Portion the mac and cheese into freezer-safe containers and freeze for up to one month. Thaw overnight in the refrigerator before reheating to maintain the best texture and flavor.

Reheating

Reheat gently over medium heat on the stove, stirring frequently to prevent sticking. Add a little plant-based milk or reserved pasta water to restore creaminess and avoid dryness. Alternatively, microwave in short intervals, stirring between each, until warmed through and deliciously smooth again.

FAQs

Is this Vegan Kimchi Mac’n Cheese Recipe spicy?

Yes, this recipe has a pleasant medium heat thanks to the gochugaru and gochujang, but you can adjust the spice level by reducing these ingredients or omitting them if you prefer a milder flavor.

Can I use another type of pasta?

Absolutely! While elbow macaroni is classic and holds the sauce beautifully, feel free to substitute gluten-free pasta or any other shape you love, like shells or penne, to suit your dietary needs and preferences.

Where can I find vegan kimchi?

Many Asian grocery stores carry vegan kimchi, but if you can’t find any locally, online specialty shops are a great option. Make sure to check the label for fish sauce or shrimp paste to ensure it’s fully vegan.

Can I make the cheese sauce nut-free?

While cashews provide that creamy base, you can experiment with soaked sunflower seeds or pumpkin seeds as alternatives, though the texture and flavor will vary slightly.

What if I don’t have a high-powered blender?

A regular blender or food processor will work if you blend in smaller batches and don’t mind a slightly less smooth texture. Just be sure to blend long enough to get a creamy consistency.

Final Thoughts

This Vegan Kimchi Mac’n Cheese Recipe is an absolute delight that proves plant-based cooking can be exciting, comforting, and packed with flavor all at once. Whether you’re looking to spice up weeknight dinners or impress friends with creative Korean-inspired comfort food, give this recipe a try and watch it become a beloved staple in your kitchen.

Vegan Kimchi Mac’n Cheese Recipe