Thursday, April 16, 2009

Raw "Baked Macaroni and Cheese"

A couple weeks ago I tried a new dinner from Mathew McKinneys book, Everyday Raw- raw macaroni and cheese. The sauce is SOOO good, but extremely rich so I give you caution on how much you put on the noodles as I put too much on at first. This is really a little more like spaghetti and cheese, since there isn't really a raw way to make thick and short macaroni noodles, that I know of anyway.

It maybe doesn't look that pretty, but I promise it tastes really good! Also, this is a really bad picture. My apologies.
Process 4-5 squash through spiral slicer to create long noodles, roughly chop, toss with a bit of salt and let sit for 30-45 minutes.

Cashew Cheese Sauce (blend all ingredients in a Vita-Mix or high-powered blender)
  • 1 3/4 cups cashews, soaked 1-2 hours
  • 2 tablespoons lemon juice
  • 2 tablespoons water
  • 1/2 cup olive oil
  • 1 tsp sea salt
  • 1/4 nutritional yeast
  • 1/4 medium shallot
  • 1/2 teaspoon chili powder (I know, I too thought that was strange)
  • pinch cayenne
  • pinch turmeric
  • 1/2 clove garlic
  • black pepper to taste
Make the noodles first and let sit to the side while you make the cheese sauce. Mix noodles and cashew cheese sauce in a bowl and then spread into a casserole pan. (Optional: top with finely chopped walnuts and extra chili powder or paprika). Place in bottom of dehydrator at 115 degreees for 1--2 hours to warm before serving. Serves 4

While preparing meals at home is often more nutritious (especially when raw!), and cheaper, this is the one big hazard: DISHES!

Thankfully, I have a very helpful husband. (no, these dishes are not just from the macaroni and cheese so don't be too scared)


  1. This looks amazing! Thanks for sharing the recipe! I plan on trying it out next week.

  2. Hi, the recipe says 1/4 nutritional yeast. Ist that 1/4 cup, 1/4 tbsp.????? Please clarify. Thanks!

  3. This cheese sauce is absolutely delicious! I have tried many raw nacho cheeses and alfredo sauces, but this recipe is by far the best. I didn't have a shallot on hand so I left that out and I used mustard powder instead of chili powder. I tossed the sauce with kelp noodles and let it sit for a couple of minutes to allow the lemon juice to soften the noodles. This "sauce" is so versatile, you could use it as a dip for veggies or even a spread for a raw sandwich. I will certainly add this to my cache of commonly used raw recipes! Thanks!

  4. I am going to have to try this tonight, does anyone know the calorie count for this dish?

  5. I just made the sauce... I am new traw/vegan cooking and I was looking for a mac and cheese replacement. Trust me! You have created a cheeze sauce that a mac and cheese snob such as myself could love! Thanks so much!

  6. Isn't this recipe from the book "Everyday Raw" by Matthew Kenney?