There’s something about comfort food that brings people together, and mac & cheese is one of those dishes we always come back to. This version takes everything we love about a classic creamy pasta and gives it a bold, flavour packed twist with kimchi.
For us, kimchi is one of those ingredients that instantly transforms a dish. It adds heat, tang, depth, and that unmistakable fermented flavour that makes everything taste more alive. Combined with a creamy cashew sauce, gochujang, garlic, and a splash of kimchi brine, this mac & cheese is rich, comforting, and perfectly balanced.
The crispy breadcrumbs and chilli flakes on top bring texture and warmth, while the kimchi cuts through the creaminess and keeps every bite feeling fresh and vibrant.
It’s comforting food with a little bit of fire. The kind of meal that feels indulgent but still full of life and flavour.
Ingredients
- 200g cashews
- 100ml kimchi brine
- 500ml plant milk of choice
- 1 tsp miso
- 2 tbsp nutritional yeast
- 1 tsp salt
- 1 garlic clove
- 1 tbsp gochujang
- Pasta of choice
- 2 slices of sourdough
- Chilli flakes
- Kimchi, to serve
Instructions
- Cook the pasta according to packet instructions
- Add the cashews, kimchi brine, plant milk of choice, miso, nutritional yeast, salt, garlic, and gochujang to a blender. Blend until smooth and creamy.
- Pour the sauce into a pan over low heat and cook until warmed through and slightly thickened.
- Toss the cooked pasta through the sauce until fully coated.
-
Cut the sourdough into small cubes and spread onto a lined baking tray with a drizzle of oil and a pinch of chilli flakes and salt. Bake in the oven for about 15 minutes, until golden and crispy.
- Either blitz in a food processor or add to a sandwich bag and crush them with a rolling pin to create beautifully crispy, salty and spicy sourdough bread crumbs.
- Top your pasta with breadcrumbs. Serve with plenty of kimchi on top or alongside
