I just saw this video of Karen McCarville of Mindful Life Nutrition making raw Mac N Cheeze.
She made “macaroni” by using an apple corer to make zucchini boats and then sliced them into “elbows”. What fun! I didn’t have the ingredients on hand to make her Brazilian nut cheese sauce so I decided to use my spicy cheese sauce recipe. Back in the old days, I used to eat french fries with spicy cheese sauce. Yep, that was a LONG LONG time ago. The cheese was Velveeta with sriracha mixed in. I still like sriracha; it is versatile and adds a consistent amount of spice to any dish without overpowering it. So sriracha is my secret ingredient in my raw cheese sauce recipe.
On with the zucchini macaroni! I like new methods of making plant based pastas and grains so this is going to find it’s way into my recipes more often, so thank you Karen! I opted to peel the skins first (there goes all the vital nutrients) so it will be monotone in color and soak up more of the sauce without having a barrier on one side of the macaroni. You don’t have to, matter of fact, you shouldn’t but I did it anyway.
I also added broccoli florets because I remember feeding my oldest son this all time; macaroni and cheese with steamed broccoli. I used steal bites off his plate. I thought it was very healthy. Again, this was over a decade ago….
I sprinkled salt over the macaroni so it would release moisture and not mess with my sauce. It only needs five to ten minutes and then you rinse it off. Combine the rinsed macaroni and broccoli in a large bowl and smother it with this sauce or watch Karen’s video and make her version which is probably loads better than mine!
Spicy Cheese Sauce
1 bell pepper, cored and cut into large pieces
1 cup of zucchini scrappings, leftover bits and pieces from making the macaroni
1 cup soaked, rinsed and drained cashews (atleast a couple of hours)
2 garlic cloves
1/2 cup nutritional yeast
1 tsp garlic powder
2 tsp of sriracha sauce
juice of one lemon
s/p to taste
Use a high speed blender to whip this up into a silky cheese sauce. The zucchini scrappings should be enough to make facilitate blending but if not, add water as needed.