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Vegan Kimchi Mac & Cheese
Prep Time 10 minutes
Cook Time 17 minutes
Servings 6
Ingredients
Cashew Cheese
- 2 cups cashews soaked for at least 2 hours in water
- 1 cup plant based milk
- ½ cup nutritional yeast
- 2 tbsp miso
- 2 tbsp apple cider vinegar
- 3 cloves garlic
- ¼ cup kimchi liquid
- ½ tsp salt
- ¼ tsp black pepper
12 oz gluten free fusili pasta, cooked per package’s directions
1 cup kimchi, chopped
½ cup gluten free panko
2 tbsp vegan butter, melted
Instructions
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Preheat the oven to 375 degrees F.
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Drain the water from the cashews and add to a blender with the remaining cashew cheese ingredients. Blend until mixture becomes a creamy cheese sauce.
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In a casserole dish, mix together pasta and chopped kimchi. Pour cheese sauce over the pasta and kimchi. Mix until all the pasta is coated in the cheese mixture.
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In a small bowl, combine melted butter and panko. Sprinkle panko mixture over the top of the pasta in an even layer.
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Bake for 15 minutes and then broil on high for 1 to 2 minutes until panko becomes golden brown.