Ready for a yummy raw vegan mac and cheese recipe? Because here it is! Most of us grew up eating mac and cheese as a child. But as we grew older, we soon learned, this wasn’t the heathiest thing to be eating. What if I told you can be heathy!? You can be guilt free eating this yummy raw vegan take on the traditional recipe.

2 Raw Vegan Mac and Cheese

4 Raw Vegan Mac and Cheese

This raw vegan mac and cheese looks like it came right out of the oven! By using a dehydrator, we can achieve that baked looked and have a warm mac and cheese that still contains living enzymes. If you don’t have a dehydrator, no worries! You can easily skip this step and dig right in! The walnuts I used to give a slight crunch and it also gives a dried bread crumb look. Oh, one last thing I promise; this dish has about 20g of protein per serving too. A-mazing! Everything is listed below as well as links to some of the products I used. Enjoy!

6 Raw Vegan Mac and Cheese

Raw Vegan Mac and Cheese Ingredients (Serves 4):


1 1/2 cups of soaked raw cashews- HERE

1 red bell pepper

1/3 cup water

1 tbsp cold pressed olive oil- HERE

1/3 cup nutritional yeast- HERE 

1/2 tsp sea salt

1 garlic clove

1/4 cup red onion

1/4 tsp apple cider vinegar


3-4 large zucchinis 


1/2 soaked chopped walnuts

Salt and pepper to taste


First pre-soak the cashews and walnuts overnight. You can use a jar or a bowl and place the nuts separately into the containers. Then just fill with water about an inch or so above the nuts. The next morning, thoroughly drain them and discard the soaking water and set nuts cashews aside. Chop your walnuts as fine as you like for your topping and set aside. 

Next prepare the zucchini noodles using a spiralizer- HERE. Then, using scissors, cut the noodles into smaller pieces or to your liking and set aside.

Now add all the sauce ingredients to the blender and blend. I find using the blender on low in the beginning will help the bleeding process. You may need to scrap the blender walls a couple times throughout this process. 

Pour the sauce onto the noodles and toss to combine. 

Now, plate it up! Top with walnuts, salt, and pepper. You can enjoy this just as it is or you can move on to the next step. 

Take your dish and add it into the dehydrator- HERE. Dehydrate at 115°F for 1-2 hours. Then enjoy! 


    • Yay! Yes you can totally skip they dehydrator. It just thicken things a bit and gives it a cooked look. Thank you for letting me know how it worked out for you! I’m so glad you enjoyed it!


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