Ingredients
- 3/4 Russet Potato sliced as thinly as possible
- 1/2 cup Red Onions
- 3 cloves Garlic
- 1 Jalapeno chopped
- 1/4 cup Kimchi chopped
- 1 tbsp Olive Oil
- 1 cup Roasted Cashews
- 1 tbsp Gochujang Sauce
- 1/2 tsp Turmeric
- 1 tbsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Paprika
- 1 tsp Chili Powder
- 1/2 cup Water
- 1/2 cup Plant Milk
- 2-3 tbsp Nutritional Yeast
- 1 tsp Salt & Pepper
- 1 tbsp Kimchi Juice juices from kimchi
- 1 tsp Maple Syrup
To Serve
- Gluten-free Brown Rice Pasta you can use whatever pasta you have on hand
Kimchi Topping
- 1/2 tbsp Olive Oil
- 1/2 tbsp Sesame Oil
- 1 cup Vegan Kimchi
- 1/4 cup Red Onion
- 2 cloves Garlic minced
- 1/2 tsp Salt
- 1 tbsp Maple Syrup
- 1 tbsp Gochujang Sauce *
- 1 tbsp Sesame Seeds
Instructions
- In a medium pot, sautee onions, garlic, kimchi, jalapeño, and potatoes in olive oil. When softened, add cashews, gochujang and all spices, together with 1/2 cup water. Cook until potatoes are fork tender and then place contents of pot into high powered blender together with remaining ingredients. Blend on max speed for ~15-20 seconds until smooth.
Pasta
- Cook pasta (we use GF brown rice pasta) until al dente. Reserve ~1 cup of pasta water and then drain. Add pasta back to pot and add cheese sauce (1/2 of the above should suffice). Add 1 tbsp of pasta water at a time and stir over low heat until pasta is creamy and cooked.
Kimchi Topping
- Saute all ingredients (except sesame seeds) over medium high heat until kimchi is caramelized. Top serving of Mac n’ Cheese and sprinkle with sesame seeds.