Spaghetti with Kimchi Cream Sauce

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 on top.