Vegan MoFo



If you have not already unsubscribed from this blog and subscribed to my new one, please do that now — here is the new blog site: I will not be posting to this site at all after Vegan MoFo is over. You will still be able to come here to access all my old posts and if you’ve saved emails posts from the past those links will still be good, but all my new content will be posted over at the new blog. All my old posts have been moved over there already so it’s fully functioning and ready for you to join!veganMoFo2013

Welcome back to Vegan MoFo! In case you missed any of my earlier posts, you can check them out here:

Today is Mac n Cheese Monday and I have a recipe for you! I’ve made this raw mac n cheese twice so far and really loved it both times! Yesterday I made it for some friends so I could get their input on the recipe and luckily they loved it too.

I made three types of noodles for us to try (all raw) and we devoured all of it.

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I used my spiralizer to make (almost) all of these noodles. Front and center we have spiralized butternut squash. I bought a super small butternut squash and only used the top part, so it was about the size of a medium sweet potato. Unlike the sweet potato and zucchini, you do have to peel the butternut squash before using it.

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At the top right we have one spiralized sweet potato, which I’ve had many times before and love. The butternut squash is similar to she sweet potato but a little softer.

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At the top left we have a mixture of spiralzed zucchini and some kelp noodles. I made the kelp noodles earlier in the week with an asian-style sauce and I loved them, so I thought I’d give them a try with the mac n cheese too.

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They’re made from just seaweed and they’re kind of a soft-crunchy and a little salty. They don’t taste fishy or oceany though. They’re also REALLY low in calories – as in the entire 12 ounce bag is only 18 calories. That’s crazy! We probably only used about 4 ounces of kelp noodles with 1/2 of a large zucchini.

Now, for the sauce recipe!

Raw Mac n Cheese Sauce – 395 calories

  • 1/2 a large zucchini
  • 1/8 cup (2 tbsp) raw cashews
  • 1/3 cup carrot juice (or water, I use carrot juice for coloring and nutritional value)
  • 2 tsp miso paste
  • 2 tsp mustard (I used Dijon)
  • 1/4 cup (4 tbsp) nutritional yeast
  • 1 tsp soy sauce
  • 1 clove of garlic
  • 1/4 tsp garlic powder (yes, both fresh and powdered)
  • 1/4 tsp truffle oil (optional but definitely worth it)
  • optional: 1/2 tsp tumeric. This is mostly for coloring, but I wonder if the carrot juice would give it enough color without the tumeric? I’ll try that next time.

I highly recommend using a high speed blender if you have one so that you can let the sauce become a little warm while blending. A food processor would work just fine though. Just add all the ingredients and blend until smooth!

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I posted this picture to facebook yesterday and a friend commented, “So, this is one of those recipes that tastes a lot better than it looks?”

I laughed when I read it. I guess this doesn’t look that appealing, but I promise you the sauce is delicious! Of course it doesn’t taste just like your traditional mac n cheese. The texture is definite different because I’m using raw vegetables for noodles instead of real pasta, but the sauce does taste like good vegan mac n cheese sauce.

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Now that I’m looking at the pictures the sauce definitely looks like it’s just a lot of mustard on top of the noodles. Still, this is delicious. Hannah and I agreed that the sweet potato pasta was definitely our favorite. We really like the flavor it has and the little bit of crunch to it. It’s not a weird crunchy, but a good firmness.

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The kelp noodles were my least favorite but my friend Bre said that those were her favorite. I have had this sauce with just zucchini noodles before and liked it, and I’ve had the kelp noodles with a different sauce and liked them, but I just didn’t care for this combo together. But, like I said, this was Bre’s favorite of the three, so to each her own.

I doubled the recipe when I made it yesterday to make sure we had enough for all three types of noodles but the recipes as listed above should be enough for about two zucchinis or two small sweet potatoes.

A little update on my Food and Fitness journal…

I told you all on Friday that I want to start posting a Food and Fitness Diary entry on Mondays and Fridays but I’m not sure if I’m going to have time to post them this week. I still have to do the race recap post for y’all, plus all my Vegan MoFo posts for the week, and we’re leaving for Hawaii on Saturday so I’ve got a pretty busy week ahead of me.

I do want to tell y’all that I ran 15 miles this weekend! The weather here in Austin was perfect on Saturday – 66 degrees and sunny when I left for my run and only 71 when when I got home.

My marathon training plan wanted me to run all 15 miles at a pace of 11:08 per mile, which is a lot faster than I’ve been doing my long runs lately so I wasn’t sure if I was going to be able to do it or how I’d feel afterwards.

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Look at that – 11:06 per mile! I was so proud of myself! Two weeks ago my long run was 13 miles and I ran that at an average of about 13:00 minutes per mile, so it actually took me longer to run 13 miles than it did to run 15. Ha!

Also, do you see that I burned more than 1,500 calories before 11:00 am? I had 2 bananas before I left for my run and ate about 20 dates throughout the run (plus water with Nuun), but that was still only like 600 calories of food.

I did eat cooked food this weekend and I LOVED IT, but I also felt heavy at the end of the weekend and I don’t when I’m only eating raw fruits and veggies. So there’s that.

I will be back with regular Food and Fitness diary posts when I return from Hawaii  :)

2 thoughts on “RAW VEGAN MAC N CHEESE (three ways)”

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