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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31 votes
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It is not absolutely necessary to soak first, but it is a good idea and it will be easier to blend if you soak the cashews for an hour or so and then rinse them and then make the recipe.

(I have made this without soaking though and it will work, but isn't the easiest to blend.)

30 votes
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That was kind of a weird response that I gave above about soaking. I make this in my Vitamix all the time and I never soak. You only really need to soak (to soften the nuts) if your blender is crappy.

24 votes
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I love this@!$!@ Nice work!

25 votes
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Everybody, Cameron is the name of my spouse. And he even loves this!!! He never leaves comments here, so the fact that he wrote the above is testament to how good this recipe is. :)

27 votes
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I have only tried kelp noodles once and I hated them. I don't know if I did something wrong, or bought the wrong kind or what, but I had one bite and had to throw the rest out. I followed the directions, and soaked them but they were awful. I did have them plain though, perhaps that was the problem?

26 votes
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Yes, you shouldn't eat kelp noodles plain!! They are just boring. The whole reason we have noodles is to coat them with sauce :)

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