Creamy Kimchi Mac and Cheese Fusion 🧀🌶️
Ingredients
- 16 oz (454 g) short Pasta (reserve 1/2 cup 118 ml of the cooking water)
- 1 1/4 cups chopped @nasoya Vegan Kimchi packed well
- 1/2 cup (75 g) @terrasoul Raw Mylk Cashews
- 1 medium Potato (300 g) peeled and cut into quarters
- 1 medium Carrot (85 g) peeled and cut in half
- 1/2 small Onion (70 g)
- 1/3 cup (20 g) Nutritional Yeast
- 1 1/2 cups (350 ml) Vegetable cooking Water
- 1 Tbsp (15 g) Gochujang paste
- 1 tsp (5 g) Garlic Powder
- 3 tsp (15 g) @coldmountainmiso Miso Paste
- 1 tsp (2.5 ml) Rice Vinegar
- 3 slices (72 g) of @followyourheart Vegan Smoked Gouda Cheese
- White Pepper to taste
- 1 Green Onion sliced thin
- 2-3 sheets of toasted Nori snacks chopped
Preparation
Soak the Cashews in hot water for 20-30 minutes. Rinse, drain, and set aside.
Boil Potato, Carrot, and Onion until fork-tender (10-15 minutes). Reserve 1 1/2 cups of cooking water.
Blend soaked Cashews, cooked Potato, Carrot, Onion, Nutritional Yeast, and reserved vegetable water until creamy.
Blend in Gochujang, Garlic Powder, White Pepper, Rice Vinegar, and Smoked Gouda Cheese until smooth. Set aside.
Cook Pasta, drain, and return to low heat.
Add Cheese sauce and mix well. Add chopped Kimchi and mix. Heat through.
Serve with additional Kimchi, Green Onions, and toasted Nori flakes.