Recipe 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??!
Recipe Photos
Nutrition Facts
- 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.
Amounts per 67 g (2 oz) suggested serving
| Name | Amount | % Daily |
|---|---|---|
| Calories | 308 | 13 % |
| Protein | 11 g | 21 % |
| Fat | 24 g | 30 % |
| Carbohydrates | 18 g | 5 % |
| Dietary Fiber | 2.6 g | 8 % |
| Sugars | 3 g | |
| Calcium | 21 mg | 2 % |
| Iron | 4 mg | 29 % |
| Sodium | 473 mg | 21 % |
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Comments and Reviews
All
The Rawtarian
Apr 20, 2013
Hi Jin,
Thanks for asking! Go for it. I would just appreciate a link back to this website to show where it came from. Thanks and do spread the word in Korean!
febken
Apr 04, 2013
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?
The Rawtarian
Apr 07, 2013
Hi Febken, nutritional yeast is used only for flavor so it is not a problem if you omit it... :)
Juan Diegalo
Mar 29, 2013
I was just looking up RAW CASHEWS on Amazon. Some of the 10 lb cases work out to $6 and change a pound, even with shipping. I'm going to order one and keep it in my fridge, because I can't handle $10 a pound at the store either!
The Rawtarian
Mar 30, 2013
Awesome Juan! I find that ordering cashews is worth it because they are really expensive locally. However, for me it is cheaper to buy almonds and sunflowers locally (no need to order them). Cashews are expensive because they come fruit a big piece of fruit, and there's only 1 cashew on each fruit. Nature is crazy!!
Juan Diegalo
Mar 29, 2013
I just made this for dinner, last night. I used Grains of Paradise instead of black pepper. It's surprisingly, refreshingly cheesy! Many thanks, Laura!
The Rawtarian
Mar 30, 2013
My pleasure Juan!
Kellymfowler
Mar 14, 2013
Just made this for my dinner...first time trying kelp noodles...yum! I sprinkled some parsley on top which gave it a nice bite :)
AzVegan
Mar 11, 2013
If you live near a Trader Joe's they are surprisingly inexpensive there.
Posted from The Rawtarian App
Jenn
Mar 11, 2013
Wow! This was yummy! I am formerly the world's pickiest eater, so that is a huge compliment.
Question: Do you happen to know a place online to get less expensive raw cashews? I paid almost $9/lb and that make this dish a little too gourmet for my budget. Any ideas?
tina
Mar 11, 2013
in australia we have vegemite to answer Annies query, i believe nutritional yeast is called yeast flakes in Australia
Posted from The Rawtarian App
The Rawtarian
Mar 15, 2013
Thank you TINA!
Lizzy
Feb 24, 2013
This sauce is AMAZING ! I haven't eaten cheese for around 2 years as I don't digest it well and I've really missed it, but no longer! I only made a 1/4 of the amount to try it out, I should have made more! Thank you so much for your really simple, effective raw recipies and resources. I have found a new food love!
I have a question, why do you only use the white part of the courgette? Isn't the green where all the good stuff is? Is this just aesthetic? Or is there another reason?
Thanks again!
Posted from The Rawtarian App
The Rawtarian
Feb 24, 2013
Hi Lizzy, so glad you are enjoying this one. It is pretty cheesy!
Re: courgette (zucchini) peeling is purely for aesthetics :)
Gabrielle
Feb 15, 2013
I don't think I have ever left a comment on any website I browse. But this recipe was so good, I had no choice but to compliment you! I have been reading this site for a few weeks and have made this and your brownies! Both were so good, and just what I needed to keep me focused eating raw! I am about 2 mo in eating raw, and I was on a hunt for a raw birthday cake for my soon to be two year old son when I came across your site, I am excited to give more of your recipes a try! Thank you so much for sharing your talent!
The Rawtarian
Feb 17, 2013
Hi Gabrielle, I am honoured to be your first! Glad to have you here and to be able to make raw a little easier for you :)
annie
Feb 05, 2013
What is nutritional yeast? Is that marmite?
The Rawtarian
Feb 05, 2013
Hi Annie, no, it is not marmite... I give a bit more info on this page: http://www.therawtarian.com/recommended-raw-food-appliances-and-specialty-items
I think it has a different name in Australia... I know someone left it in a comment here once... I wish I could remember the name! sorry about that Annie
Vanja
Jul 08, 2013
Hey Annie,
I'm in Australia as well & you can buy the yeast from nutritional stores - here it's called Savoury Yeast flakes.
Ps. Ms Rawtarian - Your website is amazing!! So simple yet delicious! My 6 year old and my 20 month old girls LOVE LOVE this. I can't find kelp noodles in Australia so I just use carrot or zucchini.
Vanja :-)
The Rawtarian
Jul 09, 2013
Thank you Vanja!!!! xoxoxoxox
Sandy
Feb 02, 2013
Awesome site and great recipes!
Not sure if this was mentioned or not but kelp noodles have a much better texture after they've been soaked in water and lemon for a few hours. I've even had them sit in this cheese sauce overnight in the fridge and the outcome is a less crunchy "al dente" texture to the noodles. :)
Thanks xo
Sandy
Feb 02, 2013
Oops, guess I missed page 2 responses! You already had it covered ;)
The Rawtarian
Feb 02, 2013
The more the better! Thanks for the excellent insights Sandy and glad to have you here :)
Mary
Jan 02, 2013
Is the crunch similar to a regular pastas al dente texture? And if I wanted to soften the mac & cheese overnight in the fridge, could I re-heat in my dehydrator? BTW, I love your site! Your recipes are delicious and easily made by common folks. I had the tacos yesterday, wrapped in lettuce leaves topped guacamole and cilantro. Yes, they were delicious! Thank you for responding to our comments and questions.
The Rawtarian
Jan 06, 2013
Hi Mary! Pasta similar to al-dente texture? Yes, pretty similar, but it is best to let the noodles and sauce soak together for a bit so that they are not too rubbery - then once they soften a bit they will be like al dente.
Reheat in the dehydrator? Definitely.
PS: Glad you like the tacos. They are fun to eat!
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