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What's New?

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A Raw Vegan Twist On Mac and Cheese

Mac and cheese is typically loaded with carbs and is almost guaranteed going to cause some digestive discomfort. This raw take on mac and cheese uses zucchini noodles and a delicious, cashew cheese sauce.

  • Prep Time: 15m
  • Total Time: 15m


  • 4 zucchini, peeled and spiralized
  • 1 c raw cashews, soaked 6+ hours in water, drained & rinsed
  • 1/2 small red bell pepper, chopped into chunks
  • 1/4 c nutritional yeast (add more if you want a cheesier flavor)
  • 1/2 tsp. smoked chili chipotle ground powder
  • 1/4 c filtered water
  • 1 tbsp. coconut amino’s
  • juice of 1 lemon
  • chili flakes (optional)


  1. Rinse the spiralized zucchini noodles and set aside.
  2. Blend all of the other ingredients in a blender on high until you get a creamy consistency. Note: add the water in slowly as you are blending the raw cheese.
  3. Place the amount of noodles you want to eat in a bowl and pour the sauce over the noodles. Sprinkle on the chili flakes for an extra kick.