Overview

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This raw macaroni and cheese recipe is actually a cashew-based creamy cheese sauce and zucchini or kelp noodles. Combined, they make a stellar raw meal that even your little ones will love. It's very rich, so pair with a side salad.
  • Prep Time

    5 min
  • Total Time

    5 min
  • Suggested Servings

    5 servings
  • Yield

    5 servings
  • Shelf Life

    4 days in fridge
  • Equipment

Ingredients

Nutrition Facts

Directions

  • 1. Throw all ingredients in a high-speed blender.
  • 2. Blend. This recipe can be a bit of a @#$#$% when blending, so if you're having trouble getting the mixture to mix properly, turn your high-speed blender off and insert a spatula down one side to let a pocket of air down near the blades. Then remove the spatula, put the lid back on and continue blending--going from slow all the way up to fast again. You can also add a bit more water (mentioned above) but I try not to add any more water than three additional tablespoons because I like to keep the texture nice and thick.
  • 3. Serve with noodles . For noodles, you all know that I am obsessed with kelp noodles, so that's what I use for my raw macaroni and cheese extravaganzas. But if you're cheap and/or disorganized and don't have raw kelp noodles, you can make zucchini noodles using a carrot peeler or a spiralizer.
  • 4. Garnish with lots of pepper! Normally, I don't really like pepper, but this recipe just totally gets better when you sprinkle a lot of pepper on it. Don't ask me why. It just does. Oh! And you could also even serve with raw ketchup :)
  • Enjoy this raw macaroni and cheese recipe! I don't have children, but something tells me they would just love this raw recipe as a treat on a cold, wintry day.

The Rawtarian's Thoughts

By The Rawtarian

Raw macaroni and cheese... This recipe was born out of me saying to myself, "I need some raw macaroni and cheese right now or I am going to scream!" So I busted out my Vitamix and a sac of cashews and got to work creating this simple but ooeeey, gooey cheesey recipe.

Beware: this raw macaroni and cheese sauce is very potent! Start with a tiny bit of sauce and mix it into your noodles and then add more as your tastebuds dictate. If you add too much this raw mac and cheese recipe can be overpowering and way too saucy. So start slow with the sauce!

OK, and due to my noodles it's not really a raw macaroni and cheese recipe, it's more like spaghetti and cheese, but the taste is what's important, right??!

Nutrition Overview

Agrade
  • This recipe is very low in Carbohydrates.
  • This recipe is low in Calories.
  • This recipe provides you with 100% of your daily Riboflavin, and Vitamin B6.
  • This recipe is a good source of Protein, and Iron.
  • This recipe is a noteworthy source of Vitamin K.

Printable Recipe (PDF)

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Photos

Comments and Reviews

Top voted

268 votes
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I've just started making your raw recipes. I really have been enjoying them. But I have food allergies. I am allergic to nutritional yeast, yeast and dairy plus a short list of other foods. Is there a replacement for nutritional yeast for the mac & cheese and other recipes you have?

254 votes
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My pleasure Juan!

236 votes
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So glad you are having some hits, Angela! For soup, I recommend starting with my tomato or my celery soups

All

0 votes
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I have made this many times over the past few years and I absolutely love it!

Posted from The Rawtarian's Raw Recipes App

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Thanks, Laura! It's good to have a go-to mac and cheese! :)

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Amanda's Review

Raw macaroni and cheese recipe
5
5 out of 5

I love this cashew cheese recipe!! Sooo delicious. I'm really glad that I didn't have to soak the cashews; everyone else says to do do, but I couldn't taste the difference. Except, however, how good your is.
Basically, a delicious recipes that is easy and quick to make!!

2 votes
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Thanks for sharing that, Amanda! Great pic, btw! :)

6 votes
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Sarah's Review

Raw macaroni and cheese recipe
5
5 out of 5

Yummy! I've just started working with nutritional yeast and wow I have been missing out. This is a go to for me now when I'm feeling super lazy or in need of some comfort food. I really like adding an avocado to this sometimes too.

4 votes
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Hi Sarah, I think a lot of people are pleasantly surprised when they taste nutritional yeast for the first time!

16 votes
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Very nice. I like my food less salty so only added half tsp. it was still lovely, and VERY filling. I had mine with courgette (zucchini) noodles.

Posted from The Rawtarian's Raw Recipes App

11 votes
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Hi Sarah! Gotta have mac and cheese, yum! :)

28 votes
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What would I be able to use instead of cashews? I'm deathly allergic

24 votes
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Hi Kiley! You can use macadamia nuts instead if you can eat those?

50 votes
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Hi there, I love the sound of this recipe, I don't have the Spirelli because frankly I am not sure which one to buy. But can I use Buckwheat(Sobe) noodles for this recipe? I know that does not make it a completely Raw dish but I do know that it is a great alternative to pasta.

46 votes
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Give it a try with the buckwheat noodles, Jennifer! :)

70 votes
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That was great and you were right about a little cheese goes a long way. I did add tomato and basil. will be making that again

72 votes
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Glad you liked the mac and cheese, Sheri!

75 votes
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Hi,
Would it be ok to freeze this? And how long would you say this would hold in the fridge?
Thank you

Posted from The Rawtarian's Raw Recipes App

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