I used to cook the best macaroni and cheese. It would never last long in the dish, but would stay with me for days weighing me down. As a raw foodist I still want many of the dishes I used to enjoy, but without all the negative side effects. So here is my version of raw mac and cheese.
Kelp is really good for you. it is high in iodine, phosphorus, calcium, magnesium and potassium. Kelp is a source of vitamins A, B1, B2, C, D and E, plus amino acids. Although kelp has a salty taste, it is actually low in sodium.
With this recipe, you will be amazed as I have been when people try it. The most common questions you will get are, “you didn’t cook these noodles?” and “what kind of cheese did you use in this?” Before people take the first bite, go ahead and tell them that the dish is completely vegan and gluten free. You will thank me later.
Raw Macaroni and Cheese by Chef Joi
1 12-oz Sea Tangle Kelp Noodles
1 c Cashews, soaked
½ Red Bell Pepper, chopped
3 T Water
2 T Lemon Juice
¼ c Olive Oil
¼ t Turmeric
¼ c Nutritional Yeast
1 t Sea Salt
½ t Garlic or 1 clove
¼ t Chili Powder
1 t Onion Powder
Pinch Cayenne (optional)
Pull noodles apart and place in colander. Rinse the kelp noodles thoroughly for about a minute. Set aside to allow draining
while preparing the cheese sauce.
Place cashews, bell pepper and water in blender. Blend until well mixed. Add all other ingredients and blend until smooth.
Take a handful of kelp noodles and cut them into smaller pieces. This just makes it easier to eat. You will see that the noodles are very long. In a casserole dish, mix the noodles and cheese sauce. Enjoy now or place in dehydrator at 110° F for at least three hours.