Kimchi Mac N Cheese VEGAN GLUTEN FREE

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while maintaining flavor.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat breadcrumbs provide more fiber.

gochujang

🥗Healthier: sriracha

💰Cheaper: hot sauce

Sriracha offers a similar heat level with less cost.

Heat 1 tbsp of olive oil in a small saucepan until hot.

Add about 1/4 of a red onion to the saucepan.

Add 1/4 cup of cashews to the saucepan.

Add thinly sliced Korean style sweet potatoes to the saucepan.

Sprinkle in garlic powder, cayenne, cumin, and turmeric to the mixture.

Add fermented miso paste to the saucepan.

Cook until the sweet potatoes are soft.

Transfer everything, including the remaining liquid, into a container for blending.

Add 1/4 cup of non-dairy milk and a pinch of salt to the container.

Blend with an immersion blender until smooth to create the cheese sauce.

Bring a pot of water to a boil and add a little sesame oil and sliced garlic to the bottom of the pot.

Add a ladle full of pasta to the boiling water, then add fusilli.

Stir in the cheese sauce and a little bit of red sauce for flavor.

Stir until the mixture reduces and is well combined.

Top with caramelized kimchi that was sautéed while cooking.

Snip a few pieces of green onion over the top for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens