Macaroni Cheese

Macaroni Cheese
If you're new to raw and you just crave something a little 'familiar' there ain't nothing like a rich cheesy sauce to keep you satisfied! This promises to convert the most sceptical carnivore or at least, anyone who misses momma's home cooking!

Rawsome Macaroni Cheese
4 zucchini chopped lengthwise, seeds scooped out, cut again into half moon shapes. Put aside in a bowl with a sprinkle of salt and olive oil, this will break down the starches and soften them.
1 ½ cups soaked cashews (or blend half and half with macadamias)
½ cup pine nuts
6 tablespoons extra-virgin olive oil (you can’t skimp on olive oil when you’re eating it like this!)
1/3 cup lemon juice
2 cloves garlic
3 tablespoons nutritional yeast
½-1 cup of water as needed
1-2 teaspoons of sea salt
¼ cup of finely chopped herbs (parsley,basil, oregano)
A dash of truffle oil if you're into it 
½ cup of walnuts
½ cup ‘parmesan’ cheese (see recipe below)
You can add other vegetables to this sauce such as dehydrated pumpkin, eggplant or marinated mushrooms.
2 cups of pine nuts
½ cup water
1tsp olive oil
1 tablespoon sea salt
2 tablespoons lemon juice
2 tablespoons nutritional yeast
Process all ingredients in a food processor. spread across a dehydrator sheet or baking paper in a thin layer (around 2-3mm). dehydrate till firm—about 12 hours. turn over onto another tray or fresh baking paper and dehydrate a further 24 hours. Remove, cool and break into shards. store in an airtight container in the fridge. This stuff lasts forever and is a great additional any salad, pizza, you name it!


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