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Raw Mac and Cheese With Zucchini ‘Elbow Macaroni’ [Vegan, Grain-Free]

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It's safe to say that everyone loves mac and cheese, yes? Yes. Making raw vegan mac and cheese that still satisfies this craving. This recipe will rock your world, hands down. It's delicious AND nutritious, but it's mac and cheese. Can it get better? If you can't make both flackers or coconut bacon, definitely make the coconut bacon.

Raw Mac and Cheese With Zucchini 'Elbow Macaroni' [Vegan, Grain-Free]

Serves

2-3

Cook Time

300

Ingredients

For the Raw Cheese Sauce:

  • 1 1/2 cups cashews
  • 1 yellow or orange bell pepper (roughly chopped)
  • 3 tablespoons nutritional yeast
  • 3 tablespoons lemon juice
  • 1 teaspoon apple cider vinegar
  • Pinch of turmeric
  • 1 teaspoon chickpea miso or white miso
  • 1 teaspoon salt
  • 1/4 cup water (optional)

For the Zucchini Macaroni:

  • 4 skinny yellow or green zucchini
  • Dash of olive oil
  • Pinch of salt

For the Toppings:

Preparation

To Make the Toppings:

  1. Pre-make the coconut bacon and flackers. If you do not have time, you can omit these toppings, but they are an essential part of this recipe.

To Make the Cheese Sauce:

  1. Soak the cashews for the raw vegan cheese sauce for 2-4 hours. Rinse well and drain.
  2. Make the raw vegan cheese by adding all the ingredients and blend until smooth. Adding the bell pepper into the blender first will help it blend better. If you have a high-speed blender, you do not need to add any water. If you are using a regular blender, add 1 tablespoon of water at a time. Be sure to keep it to only the minimum amount it needs to blend it into a creamy smooth sauce and no more.

To Make the Zucchini Macaroni:

  1. Top and tail the zucchini and cut them in half, lengthwise.
  2. Take an 1/8 teaspoon or something that would work similar to it, and deseed the middle to make it hollow to resemble the elbow macaroni shape.
  3. Slice them into about 1/4-inch thick half moon shapes.
  4. Transfer them into a bowl and add a pinch of salt and a dash of olive oil. Gently toss and let it sit for 15 minutes to let it soften.

If You Do Not Own a Dehydrator:

  1. Pour in the cheese sauce onto the zucchini macaroni and toss well.
  2. Mix in some coconut bacon and toss gently.
  3. Top it with some more coconut bacon, crumbled flackers, and some chopped parsely.
  4. Serve immediately.

If You Do Own a Dehydrator:

  1. Pour in the cheese sauce onto the zucchini macaroni and toss well.
  2. Spread the mac and cheese mixture thinly and evenly onto the dehydrator tray lined with a silicone sheet.
  3. Dehydrate at 115°F for 2-3 hours until it’s warm and the cheese sauce has changed its color to a yellow mac and cheese color.
  4. Take out the tray and mix in some coconut bacon.
  5. Transfer the mac and cheese mixture into a serving bowl. Pop the entire bowl into the dehydrator again and dehydrate for another 20 minutes until the surface color turns once again, the bright yellow color.
  6. Top it with some coconut bacon, crumbled flackers, and some chopped parsely.
  7. Serve immediately.

 

Notes

For a cooked vegan option, replace the zucchini with regular cooked elbow macaroni.

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AUTHOR & RECIPE DETAILS


photo

Mariko Sakata is a raw food chef and educator. She has a passion for creating simple and easy recipes, which she shares on her recipe blog, marikosakata.com. Her focus is to help people enjoy the benefits of raw and plant-based food by making it easily accessible and fun for everyone.


 

 

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