Description
With just a few extra ingredients, you can turn my amazing vegan cheese sauce into this amazing Vegan Kimchi Mac & Cheese.
Ingredients
Units
Scale
- Approx. 15 oz Yukon gold potatoes (about 3 medium)
- 1 carrot
- 1/2 cup water (used to boil potatoes)
- 1/4 cup + 2 T. nutritional yeast
- 2 T. lemon juice
- 1 T. gochugaru
- 1 T. gochujang
- 1 tsp. apple cider vinegar
- 1 tsp. rice vinegar
- 1/2 tsp. onion powder
- 1/2 tsp garlic powder
- 1/2 tsp mustard
- 1/4 tsp turmeric
- 2 c. gluten-free macaroni
- 1 (10 oz.) pkg. frozen broccoli/cauliflower
- 1 c. vegan kimchi
- salt to taste
Instructions
- Start by making the standard cheese sauce - OMITTING the salt.
- Then add the gochogaru, gochujang, and rice vinegar. Blend until smooth.
- Prepare your macaroni according to the package directions
- Microwave the frozen vegetables, cutting 1 minute off the time listed on the package
- Add the vegetables to the pasta pot during the last 1 min of cooking
- Drain and return to the pan
- Add cheese sauce and mix
- Chop kimchi into smaller pieces if desired and fold into the dish
- Taste for seasoning and add additional salt if desired
- Serve with chopped green onions for garnish
Keywords: vegan kimchi mac & cheese