Last Updated on February 14, 2021
This is another version of our favorite pasta, Spaghetti with Kimchi Cream Sauce (Thin). It’s much creamier and thicker than the other one but still vegan!
Thin or Thick?
For Peter and I, when it comes to preferences on food (actually everything else, too), we are completely opposite. Peter prefers anything with bold flavor, on the other hand, I prefer everything to be on a lighter side. The consistency of the pasta sauce is not an exception, either. He likes thick sauce and I prefer it thin.
You can read more about our love for kimchi cream pasta here. If you never tried this combination of;
“Kimchi + Cream Sauce + Pasta”
…you should definitely give it a try! We’ve already received feedback saying “it was incredibly unexpectedly delicious!”
What’s the Difference?
When you compare the thin version and the thick one, the only differences are the amount of cashews and water. The remaining ingredients are exactly the same (except for the salt.) Here is the break down.
- Thin version
- 1/4 cup raw cashews
- 1/2 cup water (to make to the cashew cream base)
- 2 cups water (to make the kimchi cream sauce)
- Thick version
- 1/2 cup raw cashews
- 1/2 cup water (ditto.)
- 1 cup water (ditto.)
No complicated math involved.
“Less cashews + more water = thinner sauce”
“More cashews + less water = thicker sauce”
What’s your preference?
Find out whether you enjoy thin sauce or thick sauce!
Spaghetti with kimchi Cream Sauce (Thin)
Or try other Korean-inspired dishes!
Stir Fry Bibim Guksu (Korean Spicy Mixed Noodles)
Spaghetti with Kimchi Cream Sauce (Thick)
- 1/2 cup raw unsalted cashews
- 1 1/2 cup water
Cashew Cream Sauce
- Soaked cashews see the above
- 1/2 cup water
- 1 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1 tbsp sunflower oil
- 2 cloves garlic, minced
- 1/4 tsp gochugaru
- 1/2 cup thinly sliced yellow onion
- 1/2 cup kimchi, use scissors to cut into smaller pieces
- 1 cup water
- 1/2 tbsp dulse flakes
- 1/4 - 1/2 tsp salt (adjust to taste)
- 8 oz spaghetti
- 2 scallions, thinly sliced
- Toasted sesame seeds
- Shredded nori seaweed
- Kimchi (optional)
- In a large pot, start boiling water for cooking spaghetti.
- Meanwhile, start preparing cashew cream sauce. In a high-speed blender, combine soaked cashews, water, nutritional yeast, lemon juice, and salt. Blend for a minute or so until smooth and creamy. Set aside.
- Heat up a frying pan at medium high heat. Pour sunflower oil and add garlic. Cook for 1-2 minute until aromatic. Add yellow onion and cook for 2-3 minutes. Then add kimchi and cook for 1-2 minutes.
- Nest, add water and deglaze the pan. Add dulse flakes and salt. Bring it to a gentle boil, then reduce the heat to low to medium low. Continue to simmer.
- Start cooking spaghetti for 9-11 minutes (or follow the instruction on the package.)
- 2-3 minutes before the spaghetti is done, add the cashew cream sauce to the pan. Mix well. Stir occasionally to avoid burning. It should start thinking a little. Adjust the seasoning with more salt if necessary.
- Once the spaghetti is cooked, drain well add to the sauce. Give a quick toss.
- Serve immediately with scallions, toasted sesame seeds, gochugaru, and shredded nori seaweed, and kimchi (optional) on top.
- For kimchi cream sauce, use the “traditional” kind of kimchi that is made with napa cabbage.
- Every jar of kimchi has a different saltiness, spiciness, and sourness depending on the level of fermentation. Adjust the seasonings accordingly that works the best for your own favorite kimchi.
- This is a “thick” sauce version so it should be creamy rather than soupy compare to the “thin” version recipe.