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
Dameon Red
Aug 20, 2013
My wife wants to try this recipe with mung bean noodles. We have used mung bean noodles very successfully in other raw food recipes. this looks delicious! :D
The Rawtarian
Sep 23, 2013
Hi Dameon, great idea! If you try it I'd love to know how it turns out.
Judene
Aug 09, 2013
Judene's Review
Raw macaroni and cheese recipe
Wow this is the best raw vegan mac and cheese recipe I have tried! Thank you :)
The Rawtarian
Sep 23, 2013
Hi Judene,
I'm so glad you liked it! What kind of noodles did you use?
Janet
Jul 08, 2013
When I was adding the ingredients to the blender, I thought, this has the same ingredients as everything else, bar the yeast, and wasn't excited at all. The moment I tasted it, I said, WOW, this is delicious. I served my self one portion and had to go back for more!
I made mine in a vitamix and had no issues whatsoever. No soaking either.
After this I made the cheescake for tomorrow's dinner! Can't wait!
The Rawtarian
Jul 09, 2013
Janet, you are on ROLL! Glad you were pleasantly surprised with the flavours :)
Jennifer
Jul 01, 2013
Love your website! We've made quite a few recipes and have LOVED all of them! My question for you is what brand of kelp noodles do you buy that you trust? I would like to buy by the case load, as many of you here do, but I don't know which site or brand to buy from. Also, do you have a nut pate recipe? I've looked through your site a few times to find this nut pate recipe that you reference and I can't seem find it! I made one from another site and hated it! So I'm in need of a nut pate recipe that's as good as these other amazing recipes that you post!!! Thanks loads!
The Rawtarian
Jul 09, 2013
Hi Jennifer, great questions!
I buy kelp noodles from here all the time in bulk - I recommend them: http://kelpnoodles.com/
My fave nut pate: http://www.therawtarian.com/raw-vegetable-cream-cheese-recipe
Halffull
Jun 25, 2013
I'm not much of a 'traditional' mac-n-cheese guy, but this raw version (with kelp noodles) was really good. It is pretty rich, I couldn't eat very much. But I'll have some more, that's for sure. Thanks Laura-Jane!
The Rawtarian
Jul 08, 2013
Rich is definitely the way to describe. If you've got leftovers, it can also double as some other things, like a bit of a mayo on veggie burger or a little raw wrap/sandwich - or also as a great dip for broccoli!
Susie Turlington
May 27, 2013
Should Isoak the cashewsfirst
Posted from The Rawtarian's Raw Meal Plans App
The Rawtarian
May 27, 2013
Hi Susie, soaking is not required. I normally don't soak, but if your blender is crappy then you might want to soak to soften them
Xenia
May 15, 2013
Hi there! Im eating the Mac and cheese right now and it's tasty! Can I store the leftover "cheese"!?
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
May 16, 2013
Hi Xenia, yes, storing the leftover cheese works well. Just cover and refrigerate for up to 4 days. It also works as a great dip!
Leah
Apr 24, 2013
Leah's Review
Raw macaroni and cheese recipe
Wow! All I can say is - AMAZING!!! I was a little pensive about how this would taste,...but I was soooooo wrong to even question it, its really a fabulous dish. I made it for myself and a friend last week, and I am making it again tonight for other guests. Thank you for your recipes! I appreciate them so much!
The Rawtarian
Apr 28, 2013
Hi Leah, so glad you've been pleasantly surprised with it!
Angela
Apr 20, 2013
I have been doing the Raw Thing for about 15 days. I have tried different raw recipes and they have been hit or miss...this one is delicious! Yummy! Thanks for sharing! I am planning to try a few of your soup recipes.
The Rawtarian
Apr 28, 2013
So glad you are having some hits, Angela! For soup, I recommend starting with my tomato or my celery soups
Mai
Apr 14, 2013
Made it today.Used kelp noodles ( w green tea).It has a bit funny crunch and odd aftertaste.Liked it,don't love it.Cheese sauce is outstanding,I used a bit of turmeric for more cheddarich color.
Skipped yeast,I don't use it.
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Apr 20, 2013
Hi Mai,
Two thoughts:
1. The nutritional yeast is really what provides the cheese flavor
2. Kelp noodles - if you dry off the kelp noodles, then combine noodles with generous helping of sauce and then leave the whole thing in the fridge overnight the crunch goes away
Just a couple of thoughts for next time!
Jin Kim
Apr 10, 2013
Can I upload this recipe in my blog as translate in my language (which is Kroean)? :) and I will link this site with recipe! I just want to share this wonderful recipe with many people! (:
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!
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