Raw Vegan Macaroni and Cheese
 
Prep time
Cook time
Total time
 
Author:
Cuisine: raw food, raw vegan, gluten free
Serves: 2-3
Ingredients
Raw vegan cheese sauce
  • 1½ cups cashews
  • 1 yellow or orange bell pepper (roughly chopped)
  • 3 Tablespoons nutritional yeast
  • 3 Tablespoons lemon juice
  • 1 teaspoon apple cider vinegar
  • A pinch of tumeric
  • 1 teaspoon chick pea miso or white miso
  • 1 teaspoon salt
  • 0-1/4 cup water (optional)
Zucchini macaroni
  • 4 skinny yellow or green zuchinni
  • A dash of olive oil
  • A pinch of salt
Toppings
Instructions
Prepare the toppings
  1. Pre-make the coconut bacon and onion flax crackers. If you do not have time, you can omit the toppings, but they are an essential part of this recipe.
Raw vegan cheese sauce
  1. Soak the cashews for the raw vegan cheese sauce for 2-4 hours. Rinse well and drain.
  2. Make the raw vegan cheese by adding all the ingredients and blend until smooth. Adding the bell pepper into the blender first will help it blend better. If you have a high speed blender like a Vitamix or Blendtec, you do not need to add any water. If you are using a regular blender, add 1 Tablespoon of water at a time. Be sure to keep it to only the minimum amount it needs to blend it into a creamy smooth sauce and no more.
Zucchini macaroni
  1. Top and tail the zucchini and cut them in half, lengthwise.
  2. Take an ⅛ teaspoon or something that would work similar to it, and deseed the middle to make it hollow to resemble the elbow macaroni shape.
  3. Slice them into about ¼" thick half moon shapes.
  4. Transfer them into a bowl and add a pinch of salt and a dash of olive oil. Gently toss and let it sit for 15 minutes to let it soften.
If you don't own a dehydrator:
  1. Pour in the cheese sauce onto the zucchini macaroni and toss well.
  2. Mix in some coconut bacon and toss gently.
  3. Top it with some more coconut bacon, crumbled onion flax crackers, and some chopped parsley.
  4. Serve immediately.
If you own a dehydrator:
  1. Pour in the cheese sauce onto the zucchini macaroni and toss well.
  2. Spread the mac & cheese mixture thinly and evenly onto the dehydrator tray lined with a silicone sheet.
  3. Dehydrate at 115°F (46℃) for 2-3 hours until it's warm and the cheese sauce has changed its color to a yellow Kraft mac & cheese color.
  4. Take out the tray and mix in some coconut bacon.
  5. Transfer the mac & cheese mixture into a serving bowl. Pop the entire bowl into the dehydrator again and dehydrate for about another 20 minutes until the surface color turns once again, to the bright yellow color.
  6. Top it with some coconut bacon, crumbled onion flax crackers, and some chopped parsley.
  7. Serve immediately.
Notes
For a cooked vegan option, replace the zucchini with regular cooked elbow macaroni.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at https://marikosakata.com/raw-vegan-macaroni-cheese/