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)
This looks amazing! Thanks for sharing the recipe! I plan on trying it out next week.
ReplyDeleteHi, the recipe says 1/4 nutritional yeast. Ist that 1/4 cup, 1/4 tbsp.????? Please clarify. Thanks!
ReplyDeleteKaren
oops! Sorry, it is 1/4 cup!
ReplyDeleteThis 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!
ReplyDeleteI am going to have to try this tonight, does anyone know the calorie count for this dish?
ReplyDeleteI 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!
ReplyDeleteIsn't this recipe from the book "Everyday Raw" by Matthew Kenney?
ReplyDelete