{raw vegan recipe} He calls it “BAKED” Mac ‘n Cheese, but it’s really “unbaked”!

SO COOL that I already have a mac ‘n cheese recipe to share with you already since sooo many of you were wanting to create one! I can vouch that Matthew Kenney’s recipe from “Everyday Raw” {review of “Everyday Raw” here} came out nicely!

I got special permission from the publisher to share it, so please do not copy and paste it to post it elsewhere on the internet!! OK… here it is… with my not-so-great photo from when I made it! (This was before I started taking professional photos for the website! So use your imagination! Ha!)

CASHEW CHEESE SAUCE
1 3/4 cups cashews, soaked 1-2 hours
2 tablespoons lemon juice
2 tablespoons water
1/2 cup olive oil
1 teaspoon sea salt
1/4 up nutritional yeast
1/4 medium shallot
1/2 teaspoon chili powder
Pinch cayenne
Pinch turmeric
1/2 clove garlic
Black pepper to taste

ASSEMBLY
4-5 yellow squash, peeled with ends cut off
Sea Salt
1 recipe Cashew Cheese Sauce
Finely chopped walnuts (optional)
Chili powder (optional)
Paprika (optional)

CASHEW CHEESE SAUCE
Blend all ingredients in Vita-Mix until completely smooth.

ASSEMBLY
Process squash through spiral slicer to create long noodles; roughly chop the noodles, toss with a bit of salt, and let sit for 30-45 minutes.

Mix noodles and Cashew Cheese Sauce in a bowl and then spread into casserole pan. Optional: Top with finely chopped walnuts and extra chili powder or paprika.

Place in bottom of dehydrator at 115 degrees for 1-2 hours to warm before serving. Serves 4.

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