“I’ve made this recipe so many times, I have it memorized,” writes Joanne Lee Molinaro, known online as the Korean Vegan in her book, the aptly titled The Korean Vegan. And we can see why she’d want to make it time and time again: This kimchi mac ‘n’ cheese is an ooey, gooey, decadent dish that’s completely plant-based. And instead of using a basic cheese sauce to make this stellar side, you’ll toss together a creamy queso that gets extra pizzazz from a surprising ingredient: kimchi.
If you haven’t cooked with kimchi before, consider this your official initiation. Thanks to its growing popularity stateside, you can pick up this fermented cabbage at most local grocery stores, and it offers a brash, funky flavor that instantly elevates any decadent dish with a pop of spice. And if you’re especially fond of this Korean staple, you can also make your own to perfectly customize it to your palate (pro tip: Molinaro has a kimchi recipe in her book that will knock your socks off).
To make this dairy free mac and cheese, you’ll simply cook noodles until just about done, then mix in flour, vegan butter, and your kimchi queso. (That last ingredient involves many incredibly flavorful ingredients, but gets most of its creaminess from cashews.) Toss in a handful of additional kimchi for an extra kick, then serve. Rich, hearty, and packed with tangy flavor, this mac ‘n’ cheese is comfort food with a bold twist.
Kimchi Mac ’n’ Cheese
Serves: 8
Ingredients
- 1 pound elbow macaroni (can substitute gluten-free macaroni)
- 2 tablespoons vegan butter
- ¼ cup all-purpose flour (can substitute cornstarch)
- 4 cups Kimchi Queso (below)
- 2 cups chopped cabbage kimchi
Instructions
- Bring a large pot of water to a boil. Cook the pasta according to the package instructions, reserving 1 cup of the pasta water.
- About 1 minute before the pasta is finished cooking, drain and return the noodles to the cooking pot. Add the butter to the pasta. Sift the flour over the cooked pasta (I just run it through a fine-mesh sieve right over the top) and stir until the butter is melted and the flour is well incorporated.
- Add the cheese sauce and half of the reserved pasta water and stir the mixture vigorously. Continue to add more pasta water, as necessary, until it seems a little soupy (it will firm up before you serve). Add the kimchi and stir until it’s evenly distributed throughout the pasta. Serve warm and store any leftovers in the refrigerator for up to 3 days. Reheat over medium heat, stirring in a little plant-based milk.
Kimchi Queso
Makes: 2 ½ cups
Ingredients
- 1 tablespoon vegetable oil
- 5 ounces russet potato, thinly sliced
- ¼ cup chopped onion
- 2 medium cloves garlic
- 1 scallion, white part only
- ¼ cup cabbage kimchi
- 1 tablespoon gochugaru
- ¼ teaspoon ground turmeric
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 ½ teaspoons ground cumin
- 1 cup cashews
- 1 tablespoon gochujang
- 1 tablespoon soy sauce
- ¼ cup nutritional yeast
- 2 tablespoons kimchi liquid
- 1 cup unsweetened plant-based milk
- 2 teaspoons fresh lemon juice
- 1 teaspoon maple syrup
Instructions
- In a small pot, heat the vegetable oil over medium-high heat until shimmering, about 1 minute. Add the potatoes, onion, garlic, scallion whites, kimchi, gochugaru, turmeric, garlic powder, onion powder, cumin, and cashews and cook until the veggies begin to brown, about 3 minutes.
- Add the gochujang and stir until all the vegetables are evenly coated.
- Add the soy sauce to deglaze the pot and stir.
- Add ½ cup of water to the pot and bring to a boil. Cover, reduce the heat to low, and simmer the vegetables until the potatoes are fork-tender, about 15 minutes.
- Carefully pour the vegetable mixture into a high-powered blender. Add the nutritional yeast, kimchi liquid, plant-based milk, lemon juice, and maple syrup. Blend on high until smooth, about 1 minute. Allow to cool for 20 minutes, then pour into an airtight container and store in the refrigerator for up to 1 week. You can reheat the queso in the microwave for about 1 minute before serving as a standalone dip, or using as an ingredient in other dishes.
Excerpted from The Korean Vegan: Homemade: Recipes and Stories from My Kitchen, Copyright © 2025 by Joanne Lee Molinaro. Published by Avery, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.
