Vegan Kimchi Mac and Cheese Recipe

I absolutely adore how this Vegan Kimchi Mac and Cheese Recipe transforms a classic comfort dish into a vibrant, tangy, and creamy delight. The perfect blend of spicy, fermented kimchi and rich, cheesy plant-based sauce just sings in every bite. It’s a dish I rely on when I want something that feels indulgent yet fresh, something that comforts but still surprises with its bold flavors. Once you try it, you’ll see why this recipe quickly became one of my all-time favorites for cozy dinners and sharing with friends.

Why You’ll Love This Vegan Kimchi Mac and Cheese Recipe

What excites me most about this recipe is how it masterfully balances flavors. The kimchi lends a beautiful tang and subtle heat that pairs surprisingly well with the creamy, cheesy sauce made from cashews, potatoes, and nutritional yeast. It’s rich and satisfying but never heavy, and the little bursts of spicy kimchi give it a bright, cultured lift that you won’t find in traditional mac and cheese. The gochujang and gochugaru add layers of Korean flavor that deepen the experience, making it feel special every time I serve it.

I also love that it is relatively simple to prepare despite its impressive flavor profile. Once you have your ingredients ready, the process flows smoothly from simmering the vegetables for the queso sauce to mixing it all with perfectly cooked elbow macaroni. This recipe shines on weeknights when I crave something comforting but also want to impress with minimal effort. It’s also fantastic for casual get-togethers or potlucks where you want to bring something a little unexpected but totally crowd-pleasing. Honestly, it’s the kind of dish I’m excited to make again and again.

Ingredients You’ll Need

Several small bowls are placed on a white marbled surface. The bowls contain different ingredients: one with whole cashews, one with four different powders or spices arranged in sections of beige, yellow, brown, and orange, one with kimchi, and one with sliced yellow ginger. Other bowls hold red sauce, green oil, chopped white onions, a light beige powder, red chili flakes, a dollop of red paste, chopped green onions and garlic, a larger bowl with white creamy liquid, and a few bowls with clear liquids. All the bowls are white or have a greenish-white interior. photo taken with an iphone --ar 4:5 --v 7

This recipe revolves around a handful of simple, wholesome ingredients that each play a vital role in building texture, tanginess, and depth of flavor. From creamy cashews to spicy kimchi, every component enhances the dish in its own way.

Vegetable oil: Used to gently sauté the base vegetables and spices for a flavorful start.
Russet potato: Adds natural creaminess and body to the vegan cheese sauce.
Onion and garlic: These aromatics create a savory backbone that infuses the sauce.
Scallion white part: Offers mild oniony flavor with freshness.
Vegan cabbage kimchi: The star ingredient — fermented, tangy, and slightly spicy, it brings unique Korean flair.
Gochugaru and gochujang: Korean red pepper flakes and paste add smoky heat and umami.
Ground turmeric: Provides subtle earthiness and vibrant color.
Garlic powder, onion powder, and cumin: Enhance the savory depth of the sauce.
Cashews: Soaked and blended to give the sauce thick, creamy texture.
Korean soy sauce: Adds salty, umami complexity.
Nutritional yeast: Brings cheesy, nutty flavor without dairy.
Kimchi liquid: A flavor booster that deepens the tanginess.
Unsweetened plant-based milk: Keeps the sauce smooth and dairy-free.
Fresh lemon juice and maple syrup: Balance acidity and slight sweetness for perfect harmony.
Elbow macaroni: The classic pasta, perfect for holding that luscious sauce.
Dairy-free butter and flour: Used to lightly coat the pasta ensuring the sauce clings perfectly.

Directions

Step 1: Heat the vegetable oil in a small pot over medium-high heat until you see it shimmering, about one minute. Then add the sliced potatoes, chopped onion, garlic cloves, scallion whites, chopped vegan cabbage kimchi, gochugaru, turmeric, garlic powder, onion powder, cumin, and cashews. Cook this mixture, stirring frequently, until the veggies start to brown lightly, around three minutes.

Step 2: Stir in the gochujang paste, making sure the vegetables are evenly coated with this spicy, savory flavor. Next, add the Korean soy sauce to the pot and use it to deglaze, scraping up any tasty browned bits from the bottom.

Step 3: Pour in half a cup of water and bring the mixture to a boil. Once boiling, cover the pot and reduce the heat to low. Let the vegetables simmer until the potatoes are tender when pierced with a fork, about 15 minutes. Tip: You can start boiling the pasta while the sauce finishes cooking.

Step 4: Carefully transfer the cooked vegetable mixture into a high-powered blender. Add nutritional yeast, kimchi liquid, plant-based milk, lemon juice, and maple syrup. Blend on high speed for about one minute until completely smooth and creamy. If you’re saving the queso sauce for later, let it cool for 20 minutes, then store in an airtight container in the fridge for up to one week.

Step 5: Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions. Make sure to reserve one cup of the pasta cooking water before draining.

Step 6: About one minute before the pasta finishes, drain most of the water but return the pasta to the pot. Stir in the dairy-free butter until melted, then sift the flour over the noodles and mix thoroughly, coating everything evenly.

Step 7: Add the creamy kimchi queso sauce to the pasta and pour in half of the reserved pasta water. Stir vigorously to combine, adding more of the pasta water bit by bit until the sauce is slightly fluid—it will thicken as it cools. Fold in the chopped vegan kimchi evenly throughout.

Step 8: Serve the mac and cheese warm, enjoy immediately, or store leftovers in the fridge for up to three days. To reheat, warm gently over medium heat while stirring in a splash of plant-based milk to refresh the creamy texture.

Servings and Timing

This Vegan Kimchi Mac and Cheese Recipe serves about 4 hearty portions, perfect for sharing or for leftovers the next day. The total prep time is roughly 10 minutes, with cooking taking about 25 minutes. That brings you to a complete meal ready in about 35 minutes, making it a convenient option for weeknight dinners when you want something delicious but not complicated. There’s no required resting time, but allowing the queso sauce to cool if making ahead helps with storage.

How to Serve This Vegan Kimchi Mac and Cheese Recipe

The image shows a white pot filled with thick, creamy orange risotto mixed with soft, small grains and sauce. On top, there is a layer of bright reddish-orange kimchi, with pieces of cabbage and shredded vegetables, adding texture and moisture. The pot has a golden handle and rests on a white marbled surface. The colors contrast well, with the orange risotto forming the base layer and the more vibrant kimchi sitting on top in the center. Photo taken with an iphone --ar 4:5 --v 7

When I plate this Vegan Kimchi Mac and Cheese Recipe, I like to keep it simple so that the bold flavors shine through. A sprinkle of thinly sliced scallions or fresh herbs like cilantro adds a pop of green and freshness that complements the spicy tang of the kimchi perfectly. If I’m feeling extra indulgent, I’ll top it with a handful of toasted sesame seeds or crushed roasted peanuts for a little crunch against the creamy sauce.

This dish pairs beautifully with crisp, refreshing sides to balance the richness—for instance, a simple cucumber salad dressed with rice vinegar or a crunchy slaw with a light vinaigrette. For beverages, I often go with a cold, slightly sweet sparkling tea or an unfiltered craft lager to cut through the cheese-like sauce. If I’m serving it at a casual dinner party, a chilled light rosé or a bright citrusy white wine like Sauvignon Blanc works wonderfully as well.

I prefer serving this mac and cheese hot, straight from the stove or oven, to enjoy the creamy texture at its best. For portion sizes, a good rule of thumb is about one to one and a half cups per person, depending on whether you’re serving it as a main or a side. This recipe is incredibly versatile and I’ve found it’s always a crowd-pleaser on weeknights, for weekend family meals, or even when I want to wow guests with a flavorful vegan twist on a comfort classic.

Variations

I love experimenting with different takes on this Vegan Kimchi Mac and Cheese Recipe depending on what I have available or my mood. For instance, you can swap the elbow macaroni for gluten-free pasta or even spiralized vegetables like zucchini for a lighter twist. If you want to replace cashews, soaked sunflower seeds or blanched almonds can work well to keep the sauce creamy and rich.

If you like a tangier or more intense kimchi flavor, I sometimes add extra kimchi liquid or use different varieties, such as radish kimchi, which gives a bit more crunch and spice. For a nuttier depth, stirring in a splash of toasted sesame oil right before serving adds a lovely aroma. To change things up, I’ll sometimes roast the potatoes for the queso sauce to add a subtle smokiness, enhancing the umami character further.

For cooking methods, while I usually make the queso sauce on the stovetop and blend it hot, you can prepare it in a baked casserole format by mixing pasta and sauce, then baking it to set a golden, crispy top. I find this especially great for casual entertaining. No matter what variation you choose, this recipe always remains a flavorful, satisfying plant-based feast.

Storage and Reheating

Storing Leftovers

When I have leftovers of this Vegan Kimchi Mac and Cheese Recipe, I store them in airtight containers to keep the flavors fresh and prevent the pasta from drying out. A glass or BPA-free plastic container with a secure lid works perfectly. The leftovers will keep well in the fridge for up to three days, making it an ideal make-ahead meal option.

Freezing

I usually don’t recommend freezing creamy pasta dishes like this because the texture of the sauce can change once thawed, sometimes becoming a bit grainy. However, if you must freeze it, I suggest freezing the queso sauce by itself in a sealed container or freezer bag for up to one month. When you’re ready, thaw it in the fridge overnight and gently reheat before adding freshly cooked pasta for best taste and texture.

Reheating

To reheat leftover Vegan Kimchi Mac and Cheese, I gently warm it in a saucepan over medium heat with a splash of plant-based milk to refresh the sauce’s creaminess. Stir frequently and avoid high heat to prevent the sauce from separating or scorching. Using a microwave works too, but I recommend reheating in short increments, stirring in between to ensure even heat distribution and a smooth texture.

FAQs

Can I make this Vegan Kimchi Mac and Cheese Recipe nut-free?

Absolutely! To keep it nut-free, you can substitute the cashews with soaked sunflower seeds or pumpkin seeds. Both options blend into a creamy sauce and maintain a rich texture. Just soak the seeds the same way you would with cashews and continue with the recipe as usual.

Is this recipe spicy, and can I adjust the heat?

The recipe has a moderate spice level from the kimchi, gochugaru, and gochujang, but it’s very manageable. If you prefer it milder, simply reduce the gochugaru and gochujang quantities or swap for milder fermented vegetables. If you like more heat, add extra gochugaru or a pinch of chili flakes to suit your taste.

Can I use regular dairy cheese instead of the vegan queso sauce?

This recipe is designed specifically for a vegan queso, so swapping in dairy cheese wouldn’t create the same creamy, tangy flavor profile or maintain the vegan aspect. However, if you are not vegan, you could experiment by adding shredded cheese to cooked pasta, but it won’t have the same complexity from the kimchi-based sauce.

What type of kimchi should I use for this recipe?

I recommend using vegan-friendly cabbage kimchi, like the one mentioned in the Homemade cookbook (Mak Kimchi). Avoid kimchis that contain fish sauce for a true vegan version. The cabbage kimchi offers the best texture and tang to complement the creamy sauce.

Can I prepare the kimchi queso sauce in advance?

Yes! The kimchi queso sauce can be made up to one week ahead and stored in an airtight container in the fridge. It actually tastes even better the next day as the flavors meld. Just reheat gently and stir before mixing with pasta for your dish.

Conclusion

I can’t recommend this Vegan Kimchi Mac and Cheese Recipe enough for anyone looking to spice up their comfort food repertoire with something both exciting and satisfying. It’s warm, creamy, and packed with vibrant flavors that bring a new twist to an old favorite. Whether you’re cooking for yourself or sharing with friends, this recipe always fills the kitchen with delicious aromas and leaves everyone asking for seconds. Give it a try and make it your new go-to comfort meal!