I had high hopes for this dish, considering I shelled out 10 bucks for a pack of kelp noodles to make it. Don’t get me wrong it does taste SO good, but I think there’s a lot of emotions that go behind eating certain foods, especially a rich comfort food like mac & cheese and just the fact that this meal is served up cool, makes a difference. Mac & cheese is most definitely a dish that needs to be piping hot in order to be fulfilling. So although the raw version is similar in ingredients to the vegan one, now that this trilogy has concluded I have to declare the vegan mac & cheese the winner!
1 package kelp noodles, rinsed (I could only find them online- you can use zucchini pasta if you want to save)
2 cup cashews, soaked for at least 2 hours
1/3 cup nutriontal yeast
1 cup warm water
1/2 lemon, juiced
1/2 tsp dry mustard
1 tsp sea salt
Dash black pepper
- Mix all ingredients together EXCEPT the kelp noodles in a blender and blend until thick and creamy
- Remove from blender and thoroughly mix together with the kelp noodles
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