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15-Minute Creamy Kimchi Udon

This recipe is so easy to make, and you will never want to buy vegan sauces from the store again. If you haven't made cashew sauce before, then you have to try out this recipe.

Let's talk about the main ingredients for our recipe.

Udon is a type of thick noodle made from wheat flour, and it can be found primarily in Japanese and Korean dishes. There are many ways to eat udon. You can eat them hot, cold, in broth, or with sauce.There's even a Vietnamese variation made from tapioca starch called bánh canh which is eaten as a noodle soup

Kimchi is a staple in Korean cuisine. It's often served as banchan (side dish) along with a main course. There are many variations of kimchi, but the one you'll most often see is kimchi made from napa cabbage. The process of fermentation brings out a complex flavor profile that is perfect for cutting through a creamy sauce. I used store-bought vegan kimchi from H-Mart. Make sure to look for a label that says "vegan" or "vegetarian" because a lot of times it will contain fish sauce or fermented shrimp. If you want to make your own vegan kimchi at home, Maangchi has a great recipe on her site.

The cashews in this recipe create the base for our creamy sauce. No expensive vegan cheeses here (but you are certainly welcome to add them in. We will be getting the cheesy flavor from nutritional yeast and white miso paste.

It's a quick recipe to put together, so let's dive right in.

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15-Minute Creamy Kimchi Udon

Cashew Sauce Ingredients

Kimchi Udon Ingredients

  • 4 bundles udon (1000g), soaked in hot water for 4-5 minutes if frozen

  • 2 tbsp vegan butter

  • 2 cloves garlic, minced

  • 2 cups vegan kimchi

  • 1/2 tbsp sesame oil

  • 1/2 tbsp sugar

  • Other veggies or proteins (mushrooms, vegan sausage)

Toppings & Finishes

  • ground black pepper

  • red pepper flakes

  • additional nutritional yeast

  • scallions