Vegan Baked Mac N Cheese with Brussels Sprout Kimchi

Vegan MoFo: It's that time of year again! If you don't know what's up, allow me to give you a brief overview: short for the Vegan Month of Food, Vegan MoFo is an annual blogging event about all things vegan. Participants are given daily prompts and then post about it. If you need more info check out the MoFo website and get hip (click here and then come back). Today’s prompt: Inspired by your favorite season/seasonal celebration.

I have already shared with you why Autumn is the best season of all and I think I gave a pretty convincing set of reasons. Most convincing of the set is the fact that we get Halloween and Thanksgiving back to back in Fall. I'm not big on holidays but any excuse to get dressed up and/or eat a shit ton of food with my family is alright with me.

There are few holidays in the South that don't call for Mac 'N Cheese. In fact, at this exact moment, I can't think of a single one. All holiday spreads should include Mac 'N Cheese and I think everyone can agree with me on that. Unless you hate pasta. But like how?

It's not always enough to just throw down a reggae Mac 'N Cheese in to the holiday spread. It's such a regular dish that you gotta do something special with it for holidays. You gotta go the extra mile. If you recall at the beginning of Vegan MoFo I shared with y'all my Brussels Sprout Kimchi with fennel. That is what makes this Mac 'N Cheese holiday spread worthy. Well that and the Southern tradition of topping your Mac 'N Cheese with accidentally vegan Ritz Crackers. OMG!

Whether you celebrate holidays or not, I know you'll love this. If you don't have Brussels Sprout Kimchi and don't feel like making it, no problem! Just use regular brussels sprouts or kimchi, or both. I've done all of the above and they're all great.

Vegan Baked Mac N Cheese with Brussels Sprout Kimchi

10 oz elbow macaroni
1 1/2 cup cashew milk
1 cup nutritional yeast
1 1/2 tbsp vegan butter
1 tbsp potato starch
1 tbsp Dijon mustard
2 tsp miso
1 tsp garlic powder
1 tsp onion powder
1 tsp turmeric
salt and pepper, to taste
1 cup Brussels Sprout and Fennel Kimchi
1/2 sleeve of ritz crackers, crumbled
  1. cook your pasta
  2. preheat to 375
  3. blend together the milk through the salt and pepper
  4. mix together the cooked pasta, Brussels sprouts kimchi, and cheese sauce (which is in your blender).
  5. Top with Ritz cracker crumbs and bake for 30 minutes.


Broiled Kale Salad with Balsamic Plums and Tofu Ricotta
Rosemary Mushrooms and Kale Stuffed Sweet Potatoes with Fried Sage Leaves

UP NEXT: Road Trip Snack! 

ICYMI,  I cobbled together a chocolate chip cookie and cherries to make the best cobbler. 

Can't get enough? I'm all over the place, let's follow each other (cause that doesn't sound creepy, at all!) InstagramTwitterFacebook, and Pinterest.  Nothing makes me heart more full than when people let me know they've tried my recipes. If you wanna help make my heart happy you can hashtag thisveganlyfe or @ ambereatsveg, comment on the post, post on my wall, tweet at me; whichever socials you feel comfy with.

All the love,


Popular Posts