Are you ready for another family favorite? Macaroni & Cheese! Raw vegan style! Yeah, that’s right raw “Mac & Cheese”. Yes, it can be done, contrary to what many of you might be thinking. And, it’s not something that only the raw vegan can enjoy. I’ve made this recipe for both herbivores and omnivores, and both have only good things to say.
Raw Vegan Mac & Cheese
Cheese can be a little tricky to make as a raw vegan but thanks to the wonderful world of fungi, nutritional yeast was born. Many raw vegans use nutritional yeast as a cheese substitute. I’ve noticed that some people have a sensitivity to Nutritional Yeast, so I would suggest trying it beforehand if you haven’t already.
Luckily, I have no problems with this magical fairy dust and we eat it quite often. This raw “mac & cheese” is made with nutritional yeast, a cashew-based cream sauce, and of course the spiralized zucchini noodles. You can also use kelp noodles if you have them but honestly, I prefer the zoodles!
Health Benefits of Nutrition Yeast
Nutritional Yeast also is known as nooch is known for its high protein content. A serving of nutritional yeast has high amounts of B vitamins including B12. It also contains amino acids, protein, folic acid, biotin and minerals such as iron, magnesium, phosphorus, zinc, chromium, and selenium. Nutritional yeast is a great vegetarian source that provides all nine essential amino acids, which are used by the body to form a protein. Foods that contain these nutrients help to increase energy, keep skin young, reverse heart disease, memory loss, poor vision, and hair loss.
I remember the Kraft mac & cheese I grew up on and it’s a far cry from healthy eating. This doesn’t mean that we must let it go completely. This cheesy goodness is healthy and makes for an amazing raw meal that both you and your little ones can enjoy!
Products I used in this recipe…
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This Raw Mac and Cheese is made with a cashew-based cream sauce that is both creamy and light. It’s seriously the best tasting macaroni and cheese out there, super easy, both you and your kids will adore!
- 4 zucchinis
- 1 cup cashews
- 1 cup of water
- 3 sun-dried tomatoes
- 1/3 cup of Nutritional Yeast
- 1 Tbs Olive oil
- 1 tsp Himalayan Sea Salt
- 1 garlic clove
- 1/2 tsp onion powder
- 1/4 tsp turmeric
- Clean and peel your zucchini noodles. Use your spiralizer to get the desired noodles.
- For the cheese sauce, throw all your ingredients into your high-speed blender. Blend until smooth and creamy.
- Pour your cheese sauce on your zucchini noodles and garnish with your favorite herbs. Enjoy!
I always recommend soaking your nuts for at least an hour. It healthier and makes it but easier on your blender. I like to use my Nutri-bullet for this recipe.
- Category: Entree
- Cuisine: Raw Vegan, Gluten-Free
- Serving Size: 4
- Calories: 318
- Sugar: 7g
- Sodium: 625mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 14g
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I hope you enjoy this recipe just as much as we do. If you do try this recipe, let us know what you think! Leave a comment, rate it, and don’t forget to take a picture and tag me on Instagram @LiveSimplyNatural! I love to see what you come up with :)