Thursday, September 11, 2014

Raw "Mac and Cheese"

This was my first attempt at raw mac and cheese. I know, I know. This recipe involves neither macaroni or cheese, right? Well, it is about the comfort. And as long as it tastes good, who the hell cares!

2 small zucchini
2 large yellow squash
1 cup of walnuts (soaked roughly 4 hours)
10 yellow cherry tomatoes
1/4 cup nutritional yeast
1 lemon, juiced
2 tablespoons stone ground mustard
1 teaspoon coconut aminos
1 teaspoon apple cider vinegar
1 teaspoon paprika
dash white pepper
dash of cayenne
Celtic sea salt to taste
flax seeds and additional nutritional yeast (for "bread crumb" topping)

Using the wide setting, spiralize your zucchini and squash. Slice noodles into smaller bits roughly the size of macaroni. Place in a bowl lined with a cloth or paper towel to absorb excess liquid and set aside. In a food processor combine the walnuts, cherry tomatoes, nutritional yeast, lemon juice, mustard, coconut aminos, apple cider vinegar, paprika, white pepper, cayenne, and salt. Blend into a thick creamy cheese-like sauce. In a large bowl combine the "macaroni" with the sauce. Mix well so that it is evenly covered. In a grinder or small food processor (I used a Magic Bullet), grind the flax seeds and nutritional yeast into a fine powder. Plate the mac and cheese and dust with topping. Enjoy!

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