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

Nutritional score: 86 out of 100
  • 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

NameAmount% 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 %
Source: The Rawtarian, USDA

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Comments and Reviews

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152 votes
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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!

314 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?

Top Voted
181 votes
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Hi Febken, nutritional yeast is used only for flavor so it is not a problem if you omit it... :)

225 votes
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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!

199 votes
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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!!

234 votes
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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!

295 votes
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My pleasure Juan!

Top Voted
30 votes
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Just made this for my dinner...first time trying kelp noodles...yum! I sprinkled some parsley on top which gave it a nice bite :)

34 votes
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If you live near a Trader Joe's they are surprisingly inexpensive there.

Posted from The Rawtarian App

35 votes
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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?

33 votes
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in australia we have vegemite to answer Annies query, i believe nutritional yeast is called yeast flakes in Australia

Posted from The Rawtarian App

33 votes
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Thank you TINA!

32 votes
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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

37 votes
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Hi Lizzy, so glad you are enjoying this one. It is pretty cheesy!

Re: courgette (zucchini) peeling is purely for aesthetics :)

35 votes
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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!

35 votes
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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 :)

31 votes
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What is nutritional yeast? Is that marmite?

33 votes
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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

79 votes
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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 :-)

60 votes
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Thank you Vanja!!!! xoxoxoxox

35 votes
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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

41 votes
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Oops, guess I missed page 2 responses! You already had it covered ;)

33 votes
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The more the better! Thanks for the excellent insights Sandy and glad to have you here :)

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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.

43 votes
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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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