Joanne Lee Molinaro’s Kimchi Mac ’n’ Cheese with Kimchi Queso
FOR THE MACARONI
Elbow macaroni (can substitute gluten-free macaroni): 1 lb
Vegan butter: 2 tbsp
All-purpose flour (or substitute cornstarch): 60 g
Kimchi queso (see below): 4 cups
FOR THE KIMCHI QUESO (MAKES 2 ½ CUPS)
Vegetable oil: 1 tbsp
Russet potato: 140 g (thinly sliced)
Onions: 40 g (chopped)
Medium garlic cloves: 2
Scallion: 1 (white part only)
Cabbage kimchi (such as mak kimchi): 60 g
Gochugaru: 1 tbsp
Ground turmeric: 1/4 tsp
Garlic powder: 1 tbsp
Onion powder: 1 tbsp
Ground cumin: 1.5 tsp
Cashews: 140 g
Gochujang: 1 tbsp
Soy sauce: 1 tbsp
Nutritional yeast: 25 g
Kimchi liquid: 2 tbsp
Unsweetened plant-based milk: 240 ml
Fresh lemon juice: 2 tbsp
Maple syrup: 1 tsp
This vegan kimchi mac ’n’ cheese with homemade kimchi queso combines creamy comfort with a Korean twist. A plant-based recipe packed with flavor, kimchi, and dairy-free cheese sauce.
Excerpted from The Korean Vegan: Homemade: Recipes and Stories from My Kitchen, Copyright © 2025 by Joanne Lee Molinaro. Published by Avery, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.
When I asked my brother why he wouldn’t consider going vegan, his answer was simple: “The only thing Liam [his then three-year- old son] will eat is mac ’n’ cheese. Literally.” I am not a parent of a toddler. While it’s easy for me to sit on my pedestal and think, “Well, you should teach him to like something other than mac ’n’ cheese!” or “That doesn’t mean you all have to eat mac ’n’ cheese!” I decided the simplest solution was to introduce my brother to one of my favorite recipes of all time, my vegan Kimchi Mac ’n’ Cheese. I’ve made this recipe so many times I have it memorized. Liam is still a little too young to appreciate the kimchi part of this recipe, but my brother is not! And neither are you!
- Heat the vegetable oil in a small pot over medium-high heat until shimmering, about 1 minute. Add the potato, onion, garlic, scallion white, kimchi, gochugaru, turmeric, garlic powder, onion powder, cumin, and cashews. Cook until the vegetables begin to brown, about 3 minutes.
- Stir in the gochujang until all the vegetables are evenly coated.
- Add the soy sauce to deglaze the pot and stir.
- Add 120 ml water, bring to a boil, cover, reduce the heat to low, and simmer until the potatoes are fork-tender, about 15 minutes.
- Transfer the mixture to a high-powered blender. Add the nutritional yeast, kimchi liquid, plant-based milk, lemon juice, and maple syrup. Blend on high until smooth, about 1 minute. Cool for 20 minutes, then store in an airtight container in the refrigerator for up to 1 week. Reheat in the microwave for about 1 minute before serving or using.
- Bring a large pot of water to a boil. Cook the pasta according to package instructions, reserving 240 ml of the pasta water.
- About 1 minute before the pasta is finished cooking, drain and return the noodles to the pot. Add the butter. Sift the flour directly over the cooked pasta and stir until the butter is melted and the flour is well incorporated.
- Add the kimchi queso and half of the reserved pasta water, stirring vigorously. Add more pasta water, as needed, until the sauce looks slightly soupy (it will thicken as it sets).
- Stir in the chopped kimchi until evenly distributed. Serve warm. Store leftovers in the refrigerator for up to 3 days and reheat over medium heat, stirring in a little plant-based milk.
