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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.
Notes
You can find Gochujang Sauce or Paste in your local asian stores. It is made up almost entirely of korean chili paste.