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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29 votes
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This is the most amazing raw recipe I have ever had! My girlfriend thinks I'm the best now for choosing it to make for dinner! Haha

Posted from The Rawtarian App

32 votes
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I am Laura-Jane The Rawtarian - creator of raw recipes and relationship-super-maker!  :)

30 votes
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My favorite raw recipe, thank you! I make this all the time, and made it for a raw vegan potluck to rave reviews!

31 votes
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Hi Ilona, glad this was a hit at your potluck!

35 votes
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Many thanks - I made this last night and my husband liked it also! We are on a cleanse and looking for raw recipes that will fill us up. The kelp noodles are great - and the sauce is very creamy. The ketchup is amazing and I am now on the search for more things to do with it - when I am finished with raw only, i will be more than happy to have this raw ketchup with baked fries. Thanks - very excited - chicken salad for dinner tonight, mushroom soup the next.

32 votes
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Hi Natalie, you are making some awesome choices!!! I love this alfredo with kelp noodles, only lately I've been actually having my kelp noodles with my mac and cheese sauce instead - which I love even better! And with ketchup is fun. And the chick salad and mush soup are great too. My mouth is watering :) You should definitely try some sweets too, some of my faves are the brownies with icing and the cheesecake.

31 votes
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I am new to raw vegan and find your website amazing. I would love to try this on my kids, but unfortunately they have nut allergies. They can eat almonds though. Have you ever tried these recipes with almonds? So many raw recipes use cashews!

34 votes
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Hi Jennifer, cashews are used predominantly for their "creaminess" - almonds just won't be the same. You can sub macadamia for creaminess in some recipes, in others you could try avocados (but avos won't work as a sub in this recipe).

You may be interested in my podcast on the subject on nut substitutions:  http://www.therawtarian.com/rfp05-nut-substitutions

30 votes
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Thank you, that was helpful. Actually, pine nuts are the saving grace for the creaminess factor, because they are not really "nuts". Pine nuts are actually seeds thus eliminating the tree nut allergen! Expensive alternative, but worth the splurge for a special occasion.

36 votes
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This is a great tip!! I didn't realize that pine nuts were safe for some nut allergy sufferers. Thanks for sharing Jennifer!!!! A great idea worth further exploration depending on the type of allergy or special diet one is one, of course :)

31 votes
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We eat raw every now and then. It gets expensive with 5 people. This recipe sounds great, by the way. I will have to try it. When we have noodles, we use kelp noodles. I have to heat them a little in what ever sauce we have because they crunch and my oldest does not like it when they do that. Is there another way to soften them up like regular noodles?

31 votes
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Some people soak in lemon water before using  - the acidity softens. Then rinse before using to get rid of lemoniness.

Also, instead sometimes I like to apply the sauce the night before sometimes and stir thoroughly. Then refrigerate. The sauce softens them if left long enough

30 votes
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It didn't look like the picture, but it tasted great!!!!! Thanks so much for the website!! Everything I have made so far has tasted great!!!!!

31 votes
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Your words are music to my ears :)

31 votes
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made this tonight for dinner,.... OH MY GAWD! i cannot believe how delicious this is,... thank you :)

34 votes
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haha I know! It was in my regular rotation so much that I had to take it out lol

35 votes
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I loved this recipe, I added a bit of carrot to the mixture to change the color to more of a orange yellow, and I just used the nuts I had on hand (1/2 almonds, the other half sunflower seeds). The pepper, I agree added a ton.
Thank you, it was delicious.

26 votes
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Now - the addition of the carrot is a mighty fine idea for a cheddary cheese look! Haven't tried this myself yet though - I wouldn't add too much in case it changes the flavour

30 votes
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I just bought a package of kelp noodles and I'm so excited to try this.

31 votes
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I hope it was delicious Joe!

29 votes
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I got in late and was STARVING so I wanted something fast and really couldn't face a salad in the cold weather. I had never tried this recipe before and was reluctant to be experimenting when I just wanted to go for a sure thing. I was not disappointed! Absolutely delicious, and I really appreciated the "crunch" factor. But you're right, it is a $^&#@ to blend!!

33 votes
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Haha - at least you had been warned!! :)

31 votes
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So this sauce doesn't go directly on the noodles, right? I should make the alfredo sauce first and then add this like a garnish?

32 votes
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I figured it out :) That must be your raw ketchup in the photo. I thought that was the "cheese" sauce. Thanks for another great recipe!

29 votes
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Sorry, this is confusing that I put a big dollop of ketchup on top. Yes, Kristine - you are correct! It is alfredo mixed with noodles with ketchup plopped on top :)

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