Spiralized Zucchini Mac n’ Cheese with Smoky Cheeze

Purple Kale and Chickpea Tahini Salad
Purple Kale and Chickpea Tahini Salad
July 5, 2017
Black Bean, Beet and Mushroom Burgers
Black Bean, Beet and Mushroom Burgers
July 15, 2017
Spiralized Zucchini Mac and Cheese with Smoky Cheeze Crumb Crust

This recipe is one we developed for The Greenhouse Cookbook and there is only one way to describe it: plant-based comfort food at its best. We love this recipe because it tastes so indulgent, yet is so good for you. The Brazil nuts are full of healthy polyunsaturated fats and selenium, while cashews provide healthy monounsaturated fats, copper, magnesium, potassium and protein.

In the cookbook, the recipe calls for an oat crumb crust, but we decided that our Smoky Cheeze Superfood Coconut Chips would work just as well, if not better. They add a crunchy layer that melds perfectly with the cheesy sauce and acts as a breadcrumb and parmesan crust combined.

While the recipe calls for the dish to be baked, now that it’s summer and the last thing we want to do is turn on the oven, try the mac and cheese raw for a refreshing take on a classic recipe!

Spiralized Zucchini Mac n' Cheese with Smoky Cheeze Crumb Crust
Serves 4
A delicious and nutritious take on mac and cheese! You will need a spiralizer and food processor to make this recipe.
Write a review
Print
Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. ½ cup raw cashews, soaked
  2. ½ cup raw Brazil nuts, soaked
  3. 4 medium zucchini
  4. ½ to 1 cup filtered water, divided
  5. 1 tbsp Dijon mustard
  6. 2 cloves garlic
  7. 3 tbsp nutritional yeast
  8. 1 tbsp virgin olive oil
  9. 1 tbsp freshly squeezed lemon juice
  10. 1 tsp ground turmeric
  11. 1 tsp apple cider vinegar
  12. ½ tsp sea salt or pink salt
  13. Smoky Cheeze Superfood Coconut Chips
To make zucchini noodles
  1. Turn on the oven’s broiler, or preheat the oven to 400°F
  2. Cut the ends off your zucchini. Using a spiralizer, create zucchini “noodles.” Place them in a large bowl and set aside. If you don’t have a spiralizer, you can make thin strips using a peeler or substitute the pasta of your choice.
To make the dairy free cheesy sauce
  1. Combine cashews, Brazil nuts, ½ cup water, mustard, garlic, nutritional yeast, olive oil, lemon juice, turmeric, apple cider vinegar and salt in a blender or food processor and blend until smooth.
  2. If the sauce is too thick, slowly add the remaining ½ cup water until you have reached a smooth, sauce-like consistency.
  3. Taste and adjust seasoning if desired.
  4. Pour the sauce into the bowl with the noodles and mix until well coated
To assemble
  1. Arrange saucy noodles in a shallow baking dish and cover with a layer of smoky cheeze superfood coconut chips. Broil until golden and warm all the way through. Garnish with salt, black pepper and a few leaves of parsley or basil. To keep this dish raw, skip the broiler and serve as is.
Rawcology™ https://rawcology.com/

Comments are closed.