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Raw Vegan Macaroni and Cheese

September 6, 2016 By admin 5 Comments

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raw vegan macaroni and cheese
blender dehydrator optional
I think it’s safe to say everyone loves mac and cheese. So to make this staple cheesy comfort dish raw but also do justice to the original dish was a challenge. But, then again, I do like a challenge. After many trials with my husband being the designated taste tester, this recipe was born. This raw vegan macaroni and cheese will rock your world. The cheesy macaroni zucchini against the savory crunchiness of coconut bacon, and the burst of caramelized onion flavor from the onion flax crackers used in place of bread crumbs are surely a match made in heaven. By dehydrating the mac and cheese, you’ll be able to enjoy it warm. The two toppings I use are well worth making to complete this dish, as it kicks it up a few notches into an entirely new, pleasurable level. If you can’t make both, I suggest making at least the coconut bacon. Of course, you can do without it if you don’t have the time. But if you do have the time, please make an effort so you can enjoy the recipe as it was intended. It will most likely be the best raw vegan mac & cheese you’ve ever had.

Let’s get started. We will use the raw vegan cheese sauce I shared last week for this recipe, so prepare the cheese sauce first. As I said previously, if you have the time, please make coconut bacon and onion flax crackers ahead of time so you can use it on the day. It will make this dish phenomenal! 

raw vegan macaroni and cheese
Once you have the cheese sauce and the two toppings ready to go, it’s time to make the little zucchini macaronis. I will be using yellow zucchini to make it look more like regular macaroni, but you can use plain green zucchini too. I usually just use regular green ones if it’s not for pictures. Pick out skinnier zucchini as it will work better as a macaroni than the larger ones. Top and tail the zucchini and cut them in half, lengthwise. Then, take an 1/8 teaspoon or something that would work similar to it, and deseed the middle to make it hollow to resemble the elbow macaroni shape.

raw vegan macaroni and cheese
Then slice them into about 1/4″ thick half moon shapes. They look just like elbow macaronis!

raw vegan macaroni and cheese
Transfer the macaroni shaped zucchini 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. By the way, if you use regular cooked elbow macaroni instead of the zucchini, it’ll make a bomb vegan mac & cheese too, though not raw.

raw vegan macaroni and cheese
When ready, it’s time to toss our little zucchini macaronis with some cheese sauce! 
Pour in the cheese sauce and toss well. 

raw vegan macaroni and cheese
If you don’t own a dehydrator, it’s ready to serve! Mix in some coconut bacon and toss gently. Top it with some more coconut bacon, crumbled onion flax crackers, and some chopped parsley, Serve immediately.

If you own a dehydrator, YOU DEFINITELY SHOULD DEHYDRATE THIS DISH!! It will get warm, and the flavors and color will intensify. Spread the mac & cheese mixture thinly and evenly onto the dehydrator tray lined with a silicone sheet. 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.

raw vegan macaroni and cheese
Take out the tray and mix in some coconut bacon. 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 Kraft mac & cheese yellow color. 

raw vegan macaroni and cheese
Your mac & cheese is ready to be served! Top it with some coconut bacon and some crushed onion flax crackers in place of bread crumbs. Sprinkle some chopped parsley on top, and voila! This super yummy raw vegan mac & cheese is ready to be devoured! Serve immediately so you can enjoy it while it’s warm!

raw vegan macaroni and cheese
The creamy cheesiness and the burst of caramelized onion flavor from the crackers and the crunch from the coconut bacon pairs amazingly. If you love mac and cheese, you will love this dish, guaranteed. You can thank me later:)

raw vegan macaroni and cheese

5.0 from 1 reviews
Raw Vegan Macaroni and Cheese
 
Print
Prep time
2 hours
Cook time
3 hours
Total time
5 hours
 
Author: Mariko Sakata
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
  • ⅓ cup raw vegan coconut bacon and some more for garnish
  • 3-5 pieces of raw vegan onion flax crackers crushed
  • Some chopped parsley for garnish
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.
3.4.3177

Filed Under: Dehydrator, Entrée, Recipes, Side Dishes

Previous Post: « Raw Vegan Cheese Sauce
Next Post: Raw Vegan Mexican Chocolate Avocado Pudding »

Reader Interactions

Comments

  1. Jenna

    September 21, 2016 at 3:01 am

    Since the cheese changes colour and looks like it clbecomes nice and rich do you think it would make a nice topping as either a cheese base or topping on a raw pizza – that is heated in the dehydrator? To improve and revamp the pizza quality? Have been wondering lately and was thinking about an agar cheese block that would melt during dehydration, but agar isnt exactly raw so.. Was reading you recipe just now and it made me wonder..

    Reply
    • admin

      September 21, 2016 at 6:55 am

      Hi Jenna,

      Thank you so much for your comment! Can you expand on what you mean by a cheese base? Do you mean like to ferment to make firm cheese? The cheese sauce will be great on a raw pizza. If you omit the yellow bell pepper from the recipe and increase the amount of water you use, you can make it a whiter cheese sauce, which would probably go better with the pizza. I would dehydrate the pizza with the cheese sauce until the cheese sauce is heated through, and the film is formed on the surface like real cheese. Hope this helps!

      Reply
  2. Kristen Thomas

    January 13, 2021 at 5:54 pm

    Absolutely divine! My new favorite meal.

    Reply
    • admin

      September 9, 2021 at 7:59 am

      Hi Kristen,

      Thank you so much for trying it out! I am ecstatic to hear that you enjoyed it!

      Reply

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  1. Day 82 Food Diary | Shelley Pavlovich says:
    August 4, 2017 at 5:25 am

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Mariko Sakata

Hi, I'm Mariko! I am a raw food chef, instructor, and a cookbook author. Plant-based cooking is my passion. My creations are plant-based, mostly raw, and gluten free.
Hope you enjoy my recipes! Check out my About page to find out more about me.

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marikosakata

拙著『乳製品を使わないヴィーガンチーズ』の担当してくださった敏腕ベテラン編集者の方が、テンプレートを使って、誰でもたった1冊から本を出版できる画期的なサービス、BOOKOを考案され、そのクラウドファンディングをされています📚

好きなことをいつか本にできたらな✨と思われている方は結構いらっしゃると思います。現に私もその一人でした🙋🏻‍♀️私も何年も、「いつかレシピ本を出版できたらな✨」と考えていました。ただ出版社による商業出版は初版部数なども絡み、著者の実践、フォロワー数、トピックの需要などと、様々なファクターが問われ、誰でもとはいかず、ハードルが高く感じられるかもしれません。kindle出版の手もあるけれど、やはり紙の本も出版したいとなると、自費出版も最低部数があるためコストが高く、これもハードルが高く感じられます。

そこで誰でも手軽に一冊から紙の本が出版できるサービス、Booko登場!📗
BookoはAmazonのたった1冊から本を出版できるオンデマンド印刷サービスを利用。Bookoが作成した本の印刷用データをAmazonに送ると、
✔️Amazonがその本を販売📱💻
✔️購入されたら印刷📗
✔️配送してくれ🚛
✔️著者には印税60%が支払われる💴
というものです。

このサービスだと個人出版がノーリスクになり、非常に手軽で身近になりますが、只一つ大きなハードルが残ります⛰それは個人が出版用の印刷データの作成しなければいけないこと!出版業界にはレイアウトの様々な基準やルールがあり、商業出版ではデザイナーがレイアウトをデザインしてくださります。これを一から素人が作成するのは大変!

そこにBookoサービスが介入✨数々のベストセラーを20年以上手掛けられてきたベテラン編集者の方が今までの叡智を盛り込んでデザイナーと手掛けた、誰でも簡単に編集できる出版用テンプレートを提案💻 
Bookoの
📗料理本
📗実用書
📗ビジュアルブック
📗ポートフォリオ
📗小説
📗ビジネス書
のカテゴリーの中から好きなテンプレートを選んで、内容を編集したら、Bookoが印刷用データを作成。後はAmazonに送信するだけで、Amazonが販売、印刷、配送、印税を支払ってくれます📚

今までハードルが高かった本の出版を簡単に、手軽に、誰でもできるように身近してくれる画期的なサービス、Booko! 
一冊から出版できて最低部数がないから、ご自宅で開くお教室用のテキストブック、クックパッドやインスタグラムに今まで投稿したレシピを纏めて料理本などと、個人出版できる可能性は無限大✨Bookoサービスのローンチに向けて現在ウェブサイトや数々のテンプレートを作成中なので、どうぞあなたと出版との距離をグーンッと縮めてくれるBookoのクラウドファンディングのご支援のほど、宜しくお願い申し上げます🙇🏻‍♀️クラウドファンディングのリンクはプロフィールのリンクからか、ストーリーをご覧ください。
I love hand rolls💕 When it comes to making sush I love hand rolls💕 When it comes to making sushi at home, hand rolls are the best in my humble opinion. You just have to prepare the sushi rice, your choice of fillings, and nori. No hassle of using sushi mats. 

This time, my fillings are Just Egg tamagoyaki, black eyed peas tempeh spicy tuna, homemade tofu ham, carrots, cucumbers, baby chard, avocados, red clover sprouts, etc. All vegan and gluten free😊 I also used @otafuku_global ‘s delicious vegan sushi sauce they had kindly sent me✨It was perfection, especially with the Just Egg tamagoyaki😋

ヴィーガン・グルテンフリー手巻き寿司🍣 スクランブルドエッグや卵焼きが作れる卵代替え品Just Eggと自家製テンペがあったので手巻き寿司にすることに。Just Egg卵焼き、スパイシーテンペツナ、自家製豆腐ハムに野菜やアボカド、スプラウツをたっぷり✨ @otafuku_global さんが送ってくださったヴィーガン寿司ソースと頂いて最高でした😋
I couldn’t find the 100% buckwheat soba I usuall I couldn’t find the 100% buckwheat soba I usually get at the Japanese market for the yearly Japanese tradition of eating soba on New Years Eve. I’m trying these ones out from Amazon as a replacement, but these look very different from the Japanese ones🧐 I’m not quite sure how they are going to turn out, but we’ll see🤷🏻‍♀️ 

Black eyed peas tempeh are done just in time for New Year’s Day tomorrow. Have a lovely New Year’s Eve and a happy year everyone!

日系マーケットに十割そばがなかったので、急遽アマゾンで見つけた100%蕎麦粉のお蕎麦を購入。見た目が全然日本の十割蕎麦と違うから大丈夫なのか不安ですが。。。
明日用に発酵しておいたブラックアイドピーズのテンペも間に合って仕上がりました。

喪中のため、新年のご挨拶を控えさせていただきますが、本年も大変お世話になりました。来年も引き続きどうぞ宜しくお願い申し上げます。
Happy holidays everyone! Hope you all have a wonde Happy holidays everyone! Hope you all have a wonderful holiday season🎄✨💕

メリークリスマス🎄✨素敵なクリスマスをお過ごしください🎅🏼
Sunday DIY💪🏼 I’ve been meaning to clean u Sunday DIY💪🏼 
I’ve been meaning to clean up this corroded brass pepper mill, a friend of mine handed down to me, for quite some time now. 

I finally got to it, and with the help of a few YouTube videos and some trial and error,
I got it cleaned up pretty good✨ At one point, the whole thing turned copper, but with some serious elbow grease, it’s back to shiny brass again and I’m in love✨ 

友人から去年譲り受けたヴィンテージの真鍮のペッパーミル🧂緑青や酸化も全体にあって、今までクリーンアップも先延ばしに。このサイズでこのようなコンディションの真鍮を磨くのは初めてなので、YouTubeの力を借りて悪戦苦闘😅一時は完全に銅のペッパーミルになりましたが、何とかピカピカの真鍮に戻りました✨これから使うのが楽しみです💕
Adding sweet potato and vegan marshmallow casserol Adding sweet potato and vegan marshmallow casserole to our Thanksgiving feast this year🥘  Ever since I had this dish in North Carolina many years ago, it’s been on my mind. I think it’s gonna be a keeper for years to come🍠 Happy Thanksgiving everyone✨

今年の感謝祭にはスイートポテトとヴィーガンマシュマロのキャセロールをプラス🥘何年も前にノースキャロライナでこのキャセロールを食べてから、ずっと作ろうと思っていた一品。まるでデザートのようだから、辛党の私にはデザートいらず。Happy Thanksgiving✨
Thank you @plantbasehappy2 for trying out my vegan Thank you @plantbasehappy2 for trying out my vegan Boursin cheese recipe🙏🏼✨ So happy to see you enjoyed it💕

@plantbasehappy2 さん、拙著のブルサン風チーズレシピをお試しくださり、誠に有難うございます🙇🏻‍♀️✨お口に合ったようで大変光栄です💕

Repost from @plantbasehappy2

 vegan ブルサン風チーズ🧀

材料はヘルシーなのに濃厚なチーズ !
クラッカーとお酒が止まらない …

完全に @marikosakata さんのレシピ本に虜です 𓈒𓏸︎︎︎︎
@tomoko_inner_beauty , thank you so much for tryin @tomoko_inner_beauty , thank you so much for trying my out the vegan mozzarella recipe from my book🙏🏼✨

少し涼しくなってきて、発酵ヴィーガンチーズ作りが楽しくなる季節🍂 @tomoko_inner_beauty さん、ヴィーガンモッツァレラをお試しくださり、誠に有難うございます🙇🏻‍♀️💕

Repost from @tomoko_inner_beauty
•
Vegan cheese 🧀✨✨✨
 
今日も暑かった💦
 
暑くても秋の気配が訪れると
食べたくなるヴィーガンチーズ🧀😍✨✨✨
 
@marikosakata さんのヴィーガンチーズは
まさにチーズ🧀✨っていう味わい✨
 
コクがあって、発酵させるからちゃんとチーズ🧀
なのに身体に負担がなくて心地よい🥰✨
 
ナッツをリジュベラックという玄米で作る乳酸菌飲料で
発酵させて、
味を整えて寒天で固める、という工程。
 
ご著書を見たときは、難しそう…と思っていて
 
まりこさんの実演を見せていただいた時に
ステップが分かりやすかったのと
試食で頂いたチーズがとにかく美味しくて😍🧀
 
作ってみたらやっぱり美味しかった😍🧀
 
なので今回倍量で作りました🧀🧀✨
 
そのまま食べても
クラッカーに載せても
小さく切ってサラダに載せても🥗美味しい😍🧀
 
 
気に入っている食べ方は
小さく切って塩昆布と和えたり
 
塩昆布+醤油少々でご飯に混ぜておにぎりに🍙
海苔を巻いて食べるとめっちゃ美味しいです😍🍙
 
 
写真のクラッカーはグルテンフリー✨
玄米や十六穀米のさくさく軽い薄味クラッカー✨
 
小さなパッケージなので持ち歩きおやつになりそう🍘
薄味なのでクルトン替わりにも使えそうです🥰✨
 ーーーーーーーーーーーーーーーーーーーーーーーーーーー
 
YouTubeチャンネル作りました❣️
ゆったり癒しのスイーツ動画、ぜひご覧ください✨
 
20種類のギルトフリースイーツが動画で学べるudemy講座
 
ロースイーツのいちごのフレジェ講座🍓✨発売中
 
お申し込み、詳細はプロフィール欄のリンクよりご覧いただけます✨
 
お問い合わせはメッセージをどうぞ🥰✨✨
 
 @tomoko_inner_beauty 
 
ーーーーーーーーーーーーーーーーーーーーーーーーーーー
Thank you @plantbasehappy2 for purchasing my book, Thank you @plantbasehappy2 for purchasing my book, and trying out one of the recipes🙏🏼✨

@plantbasehappy2 さん、拙著をご購入くださり、そして早速ナチョスチーズレシピを試してくださり、誠に有難うございました🙇🏻‍♀️✨お気に召していただけたようで、嬉しい限りです💕

Repost from @plantbasehappy2
•
vegan ナチョスチーズ & トルティーヤチップス !

ソースはナチョスチーズ味!🧀
トルティーヤチップスにディップするスタイル。

美味しすぎて、トルティーヤチップスと
コロナビール買い足した位。

ソースは @marikosakata さんの
レシピ本から。
本当に買ってよかった!!!!!

旦那はveganではないのだけど
レシピ本みて全部美味しそう!!
俺でもこれも作れそう!!と言ってた☺︎ たのしみ

一番惹かれた ナチョスから作りました 𓂃٭
まだ今はフードプロセッサーしかないから
粒が残ってるけどこれはこれで美味しい!

市販でようやくveganチーズが手に入る
ようになってきたけど添加物なぁ、、
と思ってたし、なんか惜しい!が多くて。(しょうがない)

この本にのっているものはリアルにチーズ、、

しかもテンション上がるチーズばかり!!
これから作るのが楽しみ🧀
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